Gluten-Free Pumpkin Chocolate Chip Cookies
Fall is here which means it’s time for our favorite treat: pumpkin chocolate chip cookies! Jackie asks to make these cookies at least once a month, so I make sure I always have the ingredients on hand to make them whenever she asks. If you eat gluten-free you know that all gluten free treats are not created equally. This recipe is one of the best and we devour them!
Gluten-Free Pumpkin Chocolate Chip Cookies| Wheat vs. GLuten
First things first, though. I have had a few of my followers curious about why I reference having a wheat allergy instead of having a gluten allergy. So I figured this was a good learning moment. Wheat is a grain. It’s used as a flour, or as a thickening agent in things like soy sauce or cream of chicken soup. Gluten is a protein. While gluten is found in wheat it is also found in other grains like barley, oats and rye. In my case I am allergic to wheat, I’m not allergic to gluten. So I can still eat things that have gluten in them like oats and barley. To give you a real life example, Lays BBQ potato chips have barley in them, making them not gluten-free. However, since my allergy is to wheat and NOT to gluten I can still eat them. For the most part I eat gluten-free because, frankly, it’s easier. Gluten-free items are inherently wheat free, so I already know that I can eat them. Now, let’s get down to the real business, the cookies!
Gluten-Free Pumpkin Chocolate Chip Cookies | Ingredients
Ingredient List:
1 can pumpkin puree
2 C. white sugar
1 C. vegetable oil
3 eggs
4 C. gluten-free flour (I use the King Arthur brand)
4 tsp. cinnamon
2 tsp. baking soda
4 tsp. baking powder
1 tsp. salt
2 tsp. milk
2 tsp. vanilla
1 bag chocolate chips
Gluten-Free Pumpkin Chocolate Chip Cookies | Directions
Preheat your oven to 350 degrees Fahrenheit. In a medium sized bowl, combine one can of pumpkin, two cups of white sugar, one cup vegetable oil, and three eggs. In a second large bowl, combine four cups of gluten-free flour, four teaspoons of baking powder, four teaspoons of ground cinnamon, one teaspoon of salt, two teaspoons of baking soda, and two teaspoons of milk.
Combine the pumpkin mixture to flour mixture and mix well. Add two teaspoons of vanilla extract and one bag of chocolate chips. I then like to line my cookie sheets with parchment paper. Spoon a heaping spoonful of cookie dough onto the cookie sheets and bake for 15 minutes. When the cookies come out of the oven, they might look like they haven’t changed shape at all (they might even look undercooked). Gluten-free flour can look a little different than regular flour, but I promise, after 15 minutes they will be cooked through and perfect! Remove the cookies from the oven and let them sit for 1-3 minutes to allow them to cool. Transfer cookies to a cooling rack and enjoy!
