Chewy Gluten Free Pumpkin Chocolate Chip Cookies
These soft and tender gluten free pumpkin chocolate chip cookies make the perfect fall treat! They are easy to make and will be a family favorite!
Servings: 18 servings
Calories: 300kcal
Ingredients
- 2.25 C all-purpose gluten free flour
- 1/2 tsp xanthan gum omit if your flour blend contains it
- 1 tsp baking soda
- 1 tsp salt
- 1/2 C pumpkin puree
- 3/4 C unsalted butter 12 TBS, melted
- 3/4 C brown sugar packed
- 1/2 C sugar
- 1.5 tsp vanilla extract
- 2 egg yolks
- 2 C semi-sweet chocolate chips
Instructions
- In a medium bowl, add gluten free flour, xanthan gum, baking soda and salt. Whisk to combine.
- Using a stand mixer with paddle attachment, mix pumpkin, melted butter, brown sugar and sugar on medium speed for 2 minutes.
- Add vanilla extract and egg yolks (one at a time) and mix on low-medium speed until combined.
- Pour in flour mixture, and mix on low-medium speed – being careful not to overmix.
- Stir in chocolate chips.
- Cover mixing bowl with plastic wrap and allow dough to chill in the refrigerator for 4 hours. The dough can be refrigerated for up to 4 days before removing to bake.
- Preheat oven to 375 degrees F & line baking sheet with parchment paper.
- Evenly scoop cookie dough balls onto baking sheet, leaving 2 inches apart.
- Bake for 11-12 minutes. Edges should be a light golden brown.
- Remove from oven and allow cookies to continue cooking on baking sheet for 3 minutes before placing on a cooling rack.
Nutrition
Calories: 300kcal | Carbohydrates: 37g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 209mg | Potassium: 144mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1334IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg