2-¼ cups gluten free flour blend (If your blend does not have some tapioca starch in it, use 2 cups and ¼ cup tapioca starch for a nice texture)
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon xanthan gum
½ teaspoon salt
1 cup coconut oil or unsalted butter, softened
1 cup brown sugar
¾ cup sugar
1 teaspoon gluten free vanilla extract or vanilla bean paste
1 large egg
1 cup canned pumpkin
2 cups of the gluten free chocolate chips of your choice
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
In a bowl, combine gluten free flour blend, cinnamon, ginger, nutmeg, cloves, baking soda, xanthan gum, and salt and set aside.
In a large bowl, place the coconut oil or butter, sugars, and vanilla and mix until smooth. Add egg and mix well. Add pumpkin and mix.
Add the flour mixture to the wet ingredients in two parts, mixing well after each addition until well blended.
Stir in chocolate chips.
If you like your cookies round and flat-ish, you can bake them right away; if you like them smaller and mounded a bit, cover and refrigerate the dough for at least two hours or overnight.
Form 1-inch balls of dough, place on cookie sheet. Bake for 10-12 minutes. Remove from oven, let rest for about 5 minutes on sheet before transferring cookies to a baking rack to cool completely.
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