There’s something so wonderful about the flavor of a pumpkin. I only wish it were popular all year long! However, since we’re in the throes of Autumn, I want you all to experience as much pumpkiny goodness as is humanly possible.
I remember a conversation with one of my British friends about the delectable pumpkin. When I told him about the wonders of Pumpkin Pie, he nearly gagged. “Pie? …made from a gourd? WHY???”
I need to send that man a virtual Thanksgiving dinner. That’ll show him 😉
Speaking of friends…. I have a friend who makes me laugh. A lot. Like me, she’s a mom of two boys, and even our dogs look alike. Only she has the east coast coolness going on for her.
Her fans and readers know her only as “Dr. Ninja”, and I’m pretty sure her middle name is “Snarky”. She helps tend her family farm, besides being an awesome cook. Today she’s sharing her VERY delicious cookie recipe with you!
“This recipe was a big hit with all my non-GF friends and co-workers who ate them. Some even said they’d have no idea they were GF if I didn’t tell them!” – Dr. Ninja, cook extraordinaire
So without further adieu, I give you Dr. Ninja’a Gluten Free Chocolate Chip Pumpkin Cookies…
Gluten Free Chocolate Chip Pumpkin Cookies
I’ve had half a can of pumpkin puree sitting in my refrigerator since I made the chocolate pumpkin cake with pumpkin spiced whipped cream, and I was trying to come up with something my GF, dairy-free co-worker could enjoy. Now I know how to make chocolate chip cookies, I make them all the time for my kids, so I took that basic idea and changed it out with GF, dairy-free options and came up with these!
2 cups gluten free flour (I use Bob’s Red Mill mix)
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
¼cup coconut oil, melted and cooled
¼ cup coconut palm sugar
¼ cup real maple syrup
¼ cup turbinado sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup pumpkin puree (not pumpkin pie filling)
1 cup of dark chocolate bitter sweet chocolate chips
1. Preheat oven to 350° F. Line a baking sheet with parchment paper or tin foil and set aside. Don’t use wax paper, it will create a lot of smoke and make a mess of your cookie. Don’t do that, it’s cookie abuse.
2. In a bowl or stand mixer add the melted coconut oil, coconut palm sugar, maple syrup, turbinado sugar and eggs. Mix for 2-3 minutes to dissolve the sugar. Add the pumpkin puree, spices, and vanilla, mix again for another minute.
3. Add the flour, baking soda, baking powder, and salt. Mix just until combined.
4. Drop by large, rounded teaspoons onto prepared baking sheet. Bake for 12-14 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
If you are not gluten free or dairy free, you can absolutely swap out of the gluten free flour for regular flour (1:1), you can substitute the coconut oil for butter, and you can use 1/2 cup white sugar and 1/4 cup brown sugar in place of the coconut palm, maple syrup, and turbinado sugar. Just note, if you use regular sugar, scale back your flour from 2 cups to about 1.5 cups.
If you want to make them paleo, use coconut flour (1:1) instead of GF flour and add an additional egg, and use only maple syrup or coconut palm sugar. You may need to add more flour so the mixture is not too wet.
Also, feel the culinary creativity and add nuts, raisins, cranberries, toasted coconut or any combination of the above mentioned into your cookies for different flavors. I personally love pumpkin and chocolate, but go crazy. Food is science, and science is fun.
So tell me… what do you think?
Wouldn’t these be a welcomed treat a few hours after your family has finished the turkey dinner this Thanksgiving?
Click here to visit Dr. Ninja’s blog…. I suggest you follow it!