Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Gluten-free option, no refined sugars
By Gretchen Dunoyer

These soft, melt-in-your-mouth pillows of goodness come together quickly, and really hit the spot when you’re craving a pumpkin treat.

Ingredients:

Yield: 18 cookies

• 1 3/4 cup gluten-free flour of your choice (I use Jovial brand’s “whole grain GF pastry flour, No. 4)*
  
  
  
• 1/2 tsp baking powder
  
  
  
• 1/4 tsp baking soda
  
  
  
• 1/4 tsp sea salt or kosher salt
  
  
  
• 3/4 tsp pumpkin spice (see note below for substitutions, if you don’t have a pumpkin spice blend)
  
  
  
• 1/2 cup (1 stick) melted, unsalted butter (you can substitute melted coconut oil, for a vegan option)**
  
  
  
• 1/2 cup pumpkin puree
  
  
  
• 1 tsp pure vanilla extract
  
  
  
• 1/3 cup “Lakanto monk fruit sweetener- classic” (or white sugar replacement of your choice)
  
  
  
• 1/4 cup coconut sugar
  
  
  
• 1/2 cup chocolate chips (no refined sugar options: Hu Kitchen “Hu Gems” or Lily’s chocolate chips)
  
  
  

Make it:

• Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone pad.
  
  
  
• In a large bowl, whisk together flour, baking powder, baking soda, salt, and spice. Set aside.
  
  
  
• In a small bowl, whisk together melted butter, pumpkin puree, vanilla extract, Lakanto white sugar replacement, and coconut sugar.
  
  
  
• Add the liquid mixture to the dry ingredients, and mix well with a spatula or large spoon, until moistened, careful not to overwork the dough.
  
  
  
• Fold in the chocolate chips.
  
  
  
• Cover the dough and chill in the refrigerator for 15 to 20 minutes. Preheat oven to 350 F, while the dough is chilling.
  
  
  
• Remove the chilled dough from the refrigerator, and scoop onto parchment or silicone lined baking sheets. (I use an ice cream scoop, approximately 1.5 tbsp in size).
  
  
  
• Slightly flatten the dough balls with your fingers, as they will not spread out a lot in the oven.
  
  
  
• For extra chocolately cookies, press a few extra chocolate chips on top of the cookies.
  
  
  
• Bake for 10-12 minutes. The cookies will come out soft and appearing slightly underdone. Let them cool on the baking sheet for at least 15 to 20 minutes, before transferring to a plate or wire cooling rack. The cookies will firm up as they sit.
  
  
  
• Once cooled completely, store in an airtight container. I keep mine in the refrigerator, and find they are even better the next day!
  
  
  

*Gluten-Free Flour Options:

There are many on the market. Here are a few of my preferred brands:

• Jovial’s Whole Grain Gluten-Free Pastry Flour, No. 4
  
  
  
• Bob’s Red Mill’s Gluten-Free 1:1 Baking Flour
  
  
  
• Bob’s Red Mill’s Paleo Baking Flour
  
  
  
• King Arthur Flour’s Gluten-Free Measure for Measure Flour
  
  
  
• If you are not sensitive to gluten, regular all purpose flour works well
  
  
  

**Pumpkin Spice Substitution:

If you don’t have a pumpkin spice blend on hand, use may sub in these spices:

• 1 tsp ground cinnamon
  
  
  
• 1/4 tsp ground nutmeg
  
  
  
• 1/4 tsp ground cloves
  
  
  
• 1/4 tsp ground allspice
  
  
  

Tell Me:

What’s your favourite beverage to enjoy with a good cookie? Milk, nut milk, tea, coffee? I like mine with a coconut latte or a cup of green tea. Whatever you choose, you can enjoy this treat even more knowing that you’ve chosen healthy ingredients. Please comment below and share with your friends!

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Blessings,
Sheila