Gluten free pumpkin chocolate chip cookies are full of fall spices. They are also refined sugar free. I revised this snickerdoodle recipe to come up with these delicious bite-sized cookies. I hope you enjoy them!
Recipe
Gluten Free Pumpkin Chocolate Chip Cookies
Yields 36
Prep Time
45 min
Cook Time
10 min
Total Time
55 min
Ingredients
- 1/2 cup butter
- 1/2 cup honey
- 1/4 cup splenda or truvia
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin extract
- 1/2 cup pumpkin puree
- 1 1/2 cups gluten free flour mix
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 3/4 cup sugar free chocolate chips
- additional 1/4 cup sugar mixed with 1/2 teaspoon pumpkin pie spice for coating
Instructions
- Melt butter in medium sized bowl. Then add sugar, honey, vanilla and pumpkin extracts and mix well. Add the pumpkin puree and stir until smooth.
- In a large bowl combine gluten free flour, baking soda, baking powder salt, xanthan gum, cinnamon and pumpkin pie spice.
- Next, pour the wet ingredients into the flour mixture and mix well. Then fold in the chocolate chips. The dough will be soft at this point.
- Refrigerate the dough for 30 minutes.
- Heat the oven to 350. Line baking pans with parchment paper.
- Roll dough into 1 inch balls then roll each ball into the sugar/pumpkin pie spice mix.
- Place each ball on the baking sheet and flatten. They will not get larger while baking.
- Bake for 10 minutes then let cool for 10 minutes before removing them from the pan.
By Roseann Hampton
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