No popular authors found.
Ads by Google:


No categories found.

Get's E-Newsletter

Ads by Google:

Follow / Share

Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

Popular Articles

No popular articles found. Sponsors:

Pumpkin Chocolate Chip Cookies (Gluten-Free)

This recipe comes to us from RissaRoo in the Gluten-Free Forum.

Ads by Google:

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

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. welcomes your comments below (registration is NOT required).

Related Articles

  • Nissa's Chocolate Chip Cookies (Gluten-Free) This recipe comes to us from Susan Carmack.... [READ MORE]
  • Peanut Butter Chocolate Chip Cookies (Gluten-Free) ½ cup butter or margarine ¾ cup peanut butter 1 cup white rice flour ¼ cup tapioca flour ½ cup sugar ½ cup packed brown sugar 1 egg ½ teaspoon baking soda ½ teaspoon baking powder 1 bag milk chocolate chips In a bowl beat margarine and peanut butter with an electric mixer until well blended.... [READ MORE]
  • Masa Chocolate Chip Cookies (Gluten-Free) ½ cup salted butter, softened 3/8 cup brown sugar, packed 3/8 cup granulated white sugar 1 large egg ½ teaspoon vanilla extract 1 cup instant masa de maiz (The masa flour is finely ground hominy normally used for making tamales or corn tortillas, and is available wherever Mexican staple ingredients are sold) ½ teaspoon baking soda 1 pinch salt (optional) ½ cup chopped walnuts or pecans (optional) 1 cup (6 ounces by weight) chocolate chips Beat butter, sugars, egg, and vanilla until fluffy.... [READ MORE]
  • Chocolate Chip Cookies #6 (Gluten-Free) Lisas Firehouse Chocolate Chip Cookies: 1 cup white rice flour 1 cup brown rice flour 2/3 cup tapioca flour 1/3 cup potato starch 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon salt ¾ Cup Brown Sugar 1 Cup White Sugar 3 Eggs 1 ½ teaspoon Vanilla (if using Authentic Foods ½ teaspoon) 2 Cup Chocolate Chips ¾ Cup Butter ¾ Cup Shortening Mix everything together bake at 350 for 10 to 12 min.... [READ MORE]

9 Responses:

Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
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.

Donna Woodford
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
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.

Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
13 Dec 2008 11:40:43 AM PDT
I made these and they were not good.

Mistie Brady
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
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

SF Dani
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
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.

Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
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.

Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
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.

Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
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!

Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
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.

Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:

In's Forum Now:

Yes! Ask for the IgA deficiency test! Why? Well, your doctor did not even follow protocol. In order to validate the IgA celiac tests, he should have determined if you are IgA deficient or not.

Almost EVERY single celiac expert in the world and/or groups like the U.K./U.S. Gastroenterologist Associations recommend obtaining biopsies for diagnosing celiac disease. There are some exceptions. If you are too ill to even risk an endoscopy, your celiac panel is extremely high on several of ...

No, I didn't get a endoscopy or even a blood test. I got digestive as well as other problems though on a number of occasions after being gluten free and accidentally eating something with gluten. My symptoms were severe and dramatic so it was obvious to me that I had celaic disease. I wou...

Thankyou for your advice i am getting so confused as some people are saying you dont need the biopsy and others are saying you do need it as it comes with other tests connected to thyroid, iron etc? just want to start being gluten free asap! did you go for the endoscopy?

Hello One drawback is that there are no guarantees. You may go through the testing process and not get the answer you want or need. I did go through testing after having been gluten free and was stunned when I was told it was negative. By that point I'd gone through the challenge and seen...