When I think of fall, I think pumpkin chocolate chip cookies. My absolute favorite recipe given to me by my sis-in law Cassie is not gluten free- sad face. I have been searching on pinterest for a yummy looking gluten and grain free version of this recipe and couldn’t find one that used simple ingredients I already had on hand. Therefore I decided to just go for it and adapt my old favorite recipe to make it grain free! The result… gooey& warm little pumpkin chocolate puff clouds of fall.
I decided to use a combination of almond and coconut flour instead of a gluten free blend. You could absolutely use 2 cups gluten free flour blend with 1 tsp xantham gum added. If you are not gluten/grain free you can also make this recipe using regular flour. Just substitute the 1 1/2 cups almond flour and 1/2 cup coconut flour for 2 cups all purpose flour and reduce the egg amount to 1. Also if you do not want to use maple syrup as your sweetener you can substitute the syrup for 1 cup white sugar.
Here is the original recipe (for those who are not gluten free):
- 2 c. all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 c butter, softened
- 1 c. sugar
- 1 15 oz can pumpkin
- 1 egg
- 1 tsp vanilla
- optional- 1 c. chopped pecans/ 1 c. dried cranberries/ 1 c. chocolate chips
- Preheat oven to 375
- Combine flour, baking powder, cinnamon, pumpkin pie spice, baking soda and salt
- Beat butter and sugar in large bowl on medium speed until light and fluffy
- Beat in pumpkin, egg and vanilla
- Gradually add flour mixture.
- Beat at low speed until well blended.
- Stir in pecans/cranberries or chocolate chips.
- Refrigerate dough for a 2 hours before baking.
- Drop heading TB of dough 2 inches apart on an ungreased cookie sheets. Flatten lightly with the back of a spoon or leave as is for a light cloud like fluffy cookie.
- Bake 10-12 minutes or until golden brown.
- Let cookies stand on cookie sheets for 1 minute; transfer to wire racks and cool completely.
- Dive in!
Here is my adapted (gluten/grain free) version:
- 1 1/2 c. almond flour
- 1/2 c. coconut flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup maple syrup
- 1 c. softened butter
- 1 15 oz can pumpkin
- 2 eggs
- 1 tsp vanilla
- Optional: 1 c chopped pecans/1 c. dried cranberries/ 1 c. chocolate chips
- Preheat oven to 350 degrees
- Combine almond flour, coconut flour, baking powder, cinnamon, pumpkin pie spice, baking soda and salt.
- Beat softened butter and maple syrup in a large bowl at medium speed until light and fluffy.
- Beat in pumpkin, eggs and vanilla.
- Gradually add flour mixture.
- Beat at low speed until well blended.
- Stir in pecans/cranberries/chocolate chips (optional).
- Refrigerate Dough for 1-2 hours before baking.
- Drop by tablespoonful 2 inches apart on ungreased cookie sheets.
- Flatten lightly with back of a spoon if you like flat cookies or leave as is for puffy cloudlike cookies
- Bake for 20-23 minutes
- Let cookies stand on cookie sheets for 1 minute
- Transfer to wire rack and cool completely.
- Fall in love.
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