Great balance between the pumpkin flavor and the spice blend. The nuttiness of walnuts and the deep flavor of semi-sweet chocolate will make you asking for more!
Gluten free pumpkin chocolate chip cookies
- Yield: 18
- Prep Time: 10 min
- Cooking Time: 10 min
- ½ cup coconut oil
- ¼ cup granulated sugar
- ¼ cup coconut sugar(or light brown sugar)
- 1 teaspoon vanilla extract
- 6 tablespoons pumpkin puree
- ½ teaspoon orange zest
- ½ teaspoon fresh ginger,grated or finely chopped
- 1 cup gluten free all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- ¼ teaspoon ground cloves
- ¼ cup chopped walnuts
- ¼ cup semi-sweet chocolate chips
- In a medium bowl, whisk the coconut oil, coconut sugar, and granulated sugar together until no sugar lumps remain. Whisk in the vanilla,orange zest,ginger and pumpkin until smooth. Set aside. In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves.
- Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in semi-sweet chocolate chips and walnuts.
- Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory. Take the dough out of the refrigerator. Preheat oven to 350°F . Line two large baking sheets with parchment paper or silicone baking mats. Roll the dough into balls, about 1.5 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven.
- Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more chocolate chips onto the tops, if desired. If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.