Gluten-Free Pumpkin Cookies with Chocolate Chips
The perfect treat for autumn celebrations, these cookies come with perfect texture, vibrant color and delicious flavor.
Servings: 10
Ingredients
- 1 cup roasted pumpkin pureed
- 1/2 cup coconut flour
- 1/2 cup brown rice flour
- 1/2 cup almond flour
- 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 cup coconut sugar
- 3 tbsp coconut oil melted
- 1 large egg beaten
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup dark chocolate
- Pinch sea salt
Instructions
- Mix the flours with xanthan gum, spices, sugar and salt into a large bowl, then add the melted coconut oil, pumpkin puree and egg, and mix to obtain a batter.
- Add the chocolate chips and mix to incorporate.
- Cover the bowl and refrigerate for at least 1 hour.
- Heat the oven to 175C/346F and line a baking sheet with parchment paper.
- Scoop little balls and line them on the baking sheet.
- Press the balls with a spoon, because they won't spread too much, and bake for 10 minutes.
- Remove from the oven and transfer to a cooling rack.
- Let cool completely before serving.
Notes
