These gluten-free cookies are super moist, almost like mini cakes and are a family favourite in my home!
Ingredients
Recipe makes 24 cookies
2 cups gluten-free flour blend
1 cup almond flour
1 1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp freshly ground nutmeg
1/2 tsp salt
1 cup plant-based butter, softened ( I used Melt Organic brand)
1 3/4 cups coconut sugar
2 eggs
2 tsp vanilla extract
1 1/2 cups canned pumpkin purée (Note - this is not pumpkin pie filling. Must be 100% pure pumpkin. You may also use fresh pumpkin. Peel and cut the pumpkin into small cubes and boil or steam; until tender enough to purée.)
1 cup semisweet chocolate chips
1/2 cup dark chocolate chips
Preparation
Preheat oven to 350ºF. Line 2 cookie sheets with parchment paper and set aside.
In a medium bowl, combine gluten-free flour, almond flour, baking soda, cinnamon, nutmeg, and salt. Give it a quick stir and set aside.
In a large bowl, beat the butter and sugar with an electric mixer for about 30 seconds on medium speed until combined. Add eggs, and beat until combined. Add pumpkin and vanilla and beat an additional 30 seconds, scraping down the sides of the bowl.
Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour and the chocolate chips until combine.
With an ice cream scooper, drop 12 cookies per prepared baking sheet, about 2 inches apart. Note - I like to bake my cookies one batch at a time, opposed to both at the same time.
Bake for 13-15 minutes, or until golden brown.
Allow cookies to cool on cookie sheets for a couple of minutes, then transfer to a cooling rack.
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