Gluten-Free Soft Puff Pumpkin Chocolate Chip Cookies
Soft and puffy, these cookies are almost more like little cakes than cookies. Loaded with pumpkin, spices and chocolate, they are the perfect fall treat.
Servings: 22
Calories: 178kcal
Ingredients
- 260 grams 1:1 gluten-free flour blend
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons cinnamon, ground
- ½ teaspoon nutmeg, ground
- ½ teaspoon ginger, ground
- ⅛ teaspoon cloves, ground
- ½ teaspoon salt
- 200 grams light brown sugar (can sub coconut or maple sugar)
- 85 grams neutral oil
- 1 large egg
- 1 teaspoon vanilla
- 280 grams canned pumpkin puree
- 255 grams semi-sweet chocolate chips
Instructions
- In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt; set aside.
- In a separate bowl, blend the brown sugar and neutral oil until combined.
- Mix in the egg and vanilla, then blend in the pumpkin puree.
- Add in flour mixture to the wet ingredients, and mix just until nearly combined, scraping down the sides of the bowl as needed.
- With a rubber spatula, fold in chocolate chips to evenly combine.
- Set batter aside to rest for 30 minutes.
- Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper.
- Drop dough two tablespoons at a time (using a medium cookie dough scoop or a large spoon) onto your prepared baking sheets, spacing cookies two inches apart.
- Bake in preheated oven about 12 - 15 minutes, until cookies are nearly set.
- Allow to cool several minutes before transferring to a wire rack to cool.
- Store in a single layer in an airtight container.
Nutrition
Serving: 1ea | Calories: 178kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 85mg | Potassium: 142mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1786IU | Vitamin C: 0.5mg | Calcium: 43mg | Iron: 1mg