Pumpkin Spice Chocolate Chip Cookies

Who does not enjoy chocolate chip cookies? …especially when the cookies are gluten-free and involve Pumpkin? Why wait for Thanksgiving when you can have pumpkin now? We have a wonderful recipe that involves two of our mixes: the Multipurpose Flour and the Pancake Mix.

Chocolate Chip Cookies

First, let’s start with the ingredients:

  • 1/3 cup (or 53grams) Shortening – We prefer Spectrum©.
  • 1 cup Packed Brown Sugar
  • ½ cup Granulated Sugar (Note that you can substitute 1-1/2 cups of coconut sugar for the brown and granulated sugars).
  • 1 tbsp Vanilla
  • 1 tbsp Olive Oil
  • 1/3 cup Pumpkin Puree
  • 1 tsp Xanthan Gum
  • 2 tsp Pumpkin Pie Spice. (Note, if you have an allergy to cloves, then substitute Cinnamon for the pumpkin pie spice).
  • 1-1/4 cup (or 180 grams) of Colette and Frank’s Gluten Free Goodness Pancake Mix
  • 1 cup (or 125 grams) of Colette and Frank’s Gluten Free Goodness Multipurpose Flour
  • 1 cup of mini Chocolate Chips – We prefer Enjoy Life© brand.

Now for the baking instructions:

  1. Preheat Oven to 375.
  2. Cream shortening and sugars in a mixing bowl.
  3. Add vanilla, oil, and pumpkin puree. Mix until combined.
  4. Combine the Xanthan Gum, our gluten-free pancake mix, and multipurpose flour a little at a time to the creamed mixture and beat until smooth.
  5. Add in chocolate chips.
  6. Drop by spoonfuls onto a baking pan.
  7. Bake for 8-10 minutes. Cool on a baking sheet for 15-20 minutes and serve.

Substitution:

If you wish to use Coconut Sugar, simply remove both the granulated sugar and the brown sugar and replace them with 1-1/2 cups of coconut sugar.