Description
Gluten-free dairy-free pumpkin chocolate chip cookies that are soft, chewy, and full of fall flavor. Easy to bake and allergy-friendly.
Ingredients
Dry:
1 1/4 cup King Arthur’s Gluten-free Measure for Measure Flour (other gluten-free flours WILL produce a different texture)
1 tsp ground flaxseed
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
Wet:
1/2 cup Country Crock Plant Butter Unsalted (other dairy-free butters WILL produce a texture)
1/3 cup packed brown sugar
1/4 cup granulated cane sugar
1/3 cup pumpkin puree-blotted
1 egg yolk
1 tsp maple syrup
1/2 tsp vanilla extract
Other:
3/4 cup chocolate chunks
Instructions
1. Preheat the oven to 340 F. Remove the butter from the fridge and allow to warm to room temperature.
2. Place your pumpkin puree on a plate. Using a paper towel, absorb some of the liquid from the pumpkin, blotting a few times.
3. Combine the dry ingredients in a bowl. Whisk well and set aside.
4. In a bowl, add the room temperature butter and the sugar (brown and granulated). Blend until well combined.
5. Add in the pumpkin, maple syrup, vanilla extract, and egg yolk. Blend until well combined.
6. Slowly add in the dry ingredients and blend until you don’t see any flour on the sides. Don’t overmix. Let chill in the refrigerator for 20-30 minutes.
7. Divide into 10-12 cookies and place on parchment lined baking sheet (I usually use 2 to ensure the cookies don’t blend into each other).
8. Cook for 9-10 minutes. Take out earlier than you’d expect.
9. The cookies will be puffier to start but will flatten as they cool. Let cool on the baking sheet for 5-10 minutes before moving to a cooling sheet.
10. Let cool entirely before cooling, otherwise they may break apart. Enjoy!
- Prep Time: 35 minutes
- Cook Time: 10 minutes