Dueling Gluten Free Pumpkin Chip Cookies

It’s official Autumn, my favorite season, and that means apples, colorful leaves, crisp fall air and PUMPKINS! This past weekend I had a desire for a really delicious pumpkin chocolate chip cookie but I didn’t want all the added sugars and wheat/gluten, so I decided to test two different recipes. My husband and I had a heated discussion over which one was better and finally came to the conclusion- they are both good.

The first of the pumpkin chocolate chip cookies is a denser cookie that has a light maple flavor.  The second of cookie is fluffy and slightly sweeter than the first.  Both cookies are gluten free and do not use refined sugars, because of the alternative sugars the cookies are not as sweet as your normal cookie but are nicely balanced with the mini chocolate chips. Which cookie do you enjoy more? 

Pumpkin Chocolate Chip Cookie #1


Yields 12-18 cookies

Ingredients:

Directions:
  • Preheat oven to 350F.  Line two baking sheets with unbleached parchment paper.
  • In the bowl of stand mixer (or use a large bowl with a hand mixer) combine the oil, pumpkin puree, sugars, flax egg and vanilla and beat until combined.  In a separate bowl combine the baking soda, salt, flour and cinnamon; mix and then with the mixer on slowly add to the pumpkin mixture.  Mix until combined. Fold in the chocolate chips until evenly distributed.  
  • Using a mini cookie scoop or a tablespoon measure, spoon the batter onto the baking sheet- no need to flatten. Place in the oven and bake for 10-11 minutes.  Allow to cool on the baking sheet for 5 minutes and then place on a cooling rack and allow to cool completely before enjoying. 

Pumpkin Chocolate Chip Cookie #1

Yields 12-18 cookies

Ingredients:

Directions:
  • Preheat oven to 350F.  Line two baking sheets with unbleached parchment paper.
  • In the bowl of stand mixer (or use a large bowl with a hand mixer) combine the oil, pumpkin puree, sweeteners, flax egg and vanilla and beat until combined.  In a separate bowl combine the baking soda, salt, flour and cinnamon; mix and then with the mixer on slowly add to the pumpkin mixture.  Mix until combined. Fold in the chocolate chips until evenly distributed.  
  • Using a mini cookie scoop or a tablespoon measure, spoon the batter onto the baking sheet- no need to flatten. Place in the oven and bake for 10-11 minutes.  Allow to cool on the baking sheet for 5 minutes and then place on a cooling rack and allow to cool completely before enjoying. 


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