Kitchen Kantina
  • Home
  • About US
  • Recipes
  • Announcements

Gluten-free Pumpkin Chocolate Chip Cookies

Sent in by:​ Annalisa Gugler (Arizona)
Picture
Ingredients
  • 1 cup almond flour blanched, super fine
  • ¼ cup coconut flour
  • ¼ cup arrowroot starch
  • ½ cup coconut sugar
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 ¼ tsp. pumpkin pie spice
  • ¼ cup coconut oil melted
  • ½ cup pumpkin puree
  • ¼ cup maple syrup pure
  • 1 egg
  • 1 ½ t. vanilla extract
  • ¾ cup chocolate chips 

Instructions
  1. ​Preheat oven to 350 degrees.
  2. In a medium-large mixing bowl whisk together almond flour, coconut flour, arrowroot starch, coconut sugar, baking soda, salt, and pumpkin pie spice.
  3. In a separate large mixing bowl combine melted coconut oil, pumpkin puree, maple syrup, flax egg, and vanilla extract. Mix with a handheld or stand mixer on medium speed for 1 minute or until well combined.
  4. Add dry ingredients into wet ingredients and mix at medium speed for 1 minute.
  5. Stir in chocolate chips by hand.
  6. Line a baking sheet with parchment paper and place 1 ½ tablespoons-sized balls of cookie dough 2 inches apart. Press balls of dough down until the dough is about ¾ inch thick. (Cookies will not spread too much, so this step will help you make the shape of the finished cookies you want!)
  7. Bake in preheated oven for 12-14 minutes or until cookies are done.
  8. Let cookies sit at room temperature until completely cooled before serving. 
Widget is loading comments...
Powered by Create your own unique website with customizable templates.
  • Home
  • About US
  • Recipes
  • Announcements