It’s been 3 long gluten free months.
It’s been ok.
Actually, I’m lying.
It’s been really hard and now that the holidays are upon us, I’m stressing out about the whole thing.
I’ve started to take my standard recipes and convert them to gluten free. I don’t mean the kind of gluten free where it’s like “Oh, these are good but I can tell they’re gluten free.”
No.
I want them to just be GOOD.
Every year I make these pumpkin chip cookies. They’re an October tradition. Last night I decided to try it gluten free and they turned out so good, I thought I’d share.
You can make them with regular flour exactly as the recipe is.
The recipe makes A LOT of cookies, not that that is a problem around here but just to let you know, they do freeze really well.
Also, they’re sort of a cake like cookie, and not a crunchy kind. I hope you enjoy them as much as we do.
- 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
- In a large bowl, cream butter and sugars.
- Beat in the pumpkin, egg and vanilla.
- Sift the flour and combine with, oats, baking soda, cinnamon and salt; gradually add to creamed mixture.
- Stir in chocolate chips.
- Drop by tablespoonfuls 2 in. apart onto parchment covered baking sheets. Flatten down slightly with spoon
- Bake at 350° for 10-14 minutes or until lightly browned.
- Remove to wire racks to cool.