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- Pumpkin Chocolate Chip Cookies (Gluten-Free)
Pumpkin Chocolate Chip Cookies (Gluten-Free)
- By Scott Adams
- Published 10/29/2008
- Gluten-Free Cookie Recipes
- Rating:
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
Ingredients:
½ cup butter
1 cup white sugar
½ cup packed brown sugar
2 eggs, slightly beaten
1 cup pumpkin
1 teaspoon gluten-free vanilla
1 ½ cups white rice flour
3/4 cup tapioca starch
1 ¼ teaspoon xanthan gum
3 teaspoons gluten-free baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon salt
½ cup gluten-free chocolate chips
Directions:
In large mixing bowl beat together butter and sugars; add eggs, pumpkin and vanilla. Mix until well blended.
In medium mixing bowl combine dry ingredients and add to creamed mixture. Stir in chocolate chips. Drop by spoonfuls onto a greased cookie sheet. Bake at 350F degrees for 12 minutes.
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9 Responses to "Pumpkin Chocolate Chip Cookies (Gluten-Free)"
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said this on
03 Nov 2008 5:41:16 PM PDT I have used a very similar recipe in the past, and it's always a huge hit. No one knows or cares that it's gluten-free - except for those of us who can enjoy only gluten- free cookies! Pumpkin is so healthful - I often use more of it than the recipe suggests.
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said this on
03 Nov 2008 8:26:32 PM PDT I saw this recipe and had a few questions about the ingredients. Is the 'gluten free vanilla' the powdered white vanilla? Aren't chocolate chips, in general, already gluten free? and Is there another form of 'gluten free baking goods, but on these items I want to make sure they are the correct product. Thanks for all your information. It is so helpful and I look forward to getting it all of the time.
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said this on
13 Dec 2008 11:40:43 AM PDT I made these and they were not good.
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14 Jan 2009 9:36:39 AM PDT We loved these! I have a picky 8 year old who gobbled them up... I was out of brown sugar, so I used a quarter cup of honey in it's place. It made these a soft, cake like cookie, & they were all gone in just a couple of days... plus, anyway I can sneak in extra nutrition in veggies I love! Thanks
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said this on
16 Mar 2009 3:17:46 AM PDT These were awesome. I added some oats at the end since for some reason it didn't seem thick enough before putting them on the baking sheet and I'm really glad I did. They are more bread-like (maybe because of the baking soda?) but really tasty. I have only three left and just made them a couple hours ago. I would probably agree with a previous posting that more pumpkin would be a good addition - they didn't taste too pumpkin-y.
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said this on
21 Aug 2009 10:39:34 AM PDT Awesome cookies, I just added a little more cinnamon and added some cinnamon chips along with the chocolate chips. Great consistency as well, my kids (ages 2 & 4) love these.
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23 Oct 2009 12:13:11 PM PDT Amazing!! They were a huge hit. Can't even tell that they are gluten free! I love them! Will make again soon.. even though I ate half the batch in one day! AH! So good.
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said this on
20 Oct 2011 10:16:55 AM PDT Great base recipe! This is the closest I've been able to come to a nice, soft cookie! I did adjust to fit our dietary restrictions (Earth Balance shortening instead of butter, removed nutmeg and added more cinnamon in its place, some flour subs - I used 3/4 C white rice flour, 1/2 C corn flour, & 1/4 C garfava flour, and enjoy life choc chips).
They turned out deliciously soft and almost cake like. The tops weren't the usual hardened shells normally found in gluten free baked goods. I was surprised that they didn't spread like a lot of GF baked items do. Maybe the amount of baking powder? I will definitely use this recipe again! |
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22 Oct 2012 2:20:32 AM PDT LOVE LOVE LOVE this recipe! My son (4 years old) has a sensory condition meaning he struggles with textures and he devoured these! I had to change the flour mix and he could't have the ones mentioned.
I used 1 cup brown rice flour, 3/4 cup potato starch and 1/2 cup almond meal. I also used dairy-free margarine and no egg powder. |