Gluten-free Pumpkin Chocolate Chip Cookies
Soft, cakey little pumpkin chocolate chip cookie clouds. Easy and gluten-free.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Units
Scale
- 3/4 cup unsalted butter (1 1/2 sticks) (softened to room temperature)
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla
- 3/4 cup canned pumpkin puree
- 1/2 tsp salt
- 3/4 cup Bob's Red Mill Gluten-Free 1:1 Blend
- 1/2 cup oat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- pinch of ground cloves
- 1 cup chocolate chips
- sea salt for topping
Instructions
- Preheat oven to 375.
- Beat butter and both sugars in a large mixing bowl with an electric mixer on medium speed for about 2 minutes.
- Add egg, vanilla and pumpkin puree and beat again until combined. Add the dry ingredients and spices and beat until combined. Stir in the chocolate chips.
- Use a cookie scoop to drop 1 1/2 tablespoon balls of dough onto a parchment-lined baking sheet.
- Bake cookies for about 9 minutes. Sprinkle with sea salt immediately upon removing from the oven.
- Transfer cookies to a wire cooling rack after allowing them to cool on the cookie sheet for about 5 minutes. Cookies will be soft, so be gentle.
Notes
Tips
- Don’t have oat flour? You can easily make your own by pulsing rolled oats in the blender or food process until finely ground.
- Don’t care about making these gluten-free, just replace the total amount of flour ( 1 1/4 cups with regular all-purpose flour.