Pumpkin Chip Cookies- Gluten Free
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 60 cookies
  • 1-1/2 cups butter, softened
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 1 can solid-pack pumpkin- 15oz.
  • 1 egg
  • 2 teaspoons vanilla extract
  • 4 cups Gluten free flour mix (I used Pamelas Artisian Blend)
  • 2 cups quick-cooking oats (I used certified gluten free)
  • 2 teaspoons baking soda
  • 2 teaspoons ground Cinnamon
  • 1 teaspoon salt
  • 1 bag semisweet chocolate chips
  1. In a large bowl, cream butter and sugars.
  2. Beat in the pumpkin, egg and vanilla.
  3. Sift the flour and combine with, oats, baking soda, cinnamon and salt; gradually add to creamed mixture.
  4. Stir in chocolate chips.
  5. Drop by tablespoonfuls 2 in. apart onto parchment covered baking sheets. Flatten down slightly with spoon
  6. Bake at 350° for 10-14 minutes or until lightly browned.
  7. Remove to wire racks to cool.
The flour I used already has a binder in it so I didn't have to add xanthan gum. I find it easier this way for now. If you use a gluten free flour that doesn't have it already added, I have no idea how much you might need. I also recommend using a high quality cinnamon, like Penzy's. To make them with regular flour, just use same amount.
Recipe by The Martha Project at http://www.themarthaproject.com/2013/10/04/pumpkin-chip-cookies/