No popular authors found.


Get Celiac.com's E-Newsletter

Categories

No categories found.







Ads by Google:


Questions? Join Our Forum:
~1 Million Posts
& Over 66,000 Members!



SHARE THIS PAGE:
Celiac.com Sponsors:

Pumpkin Chocolate Chip Cookies (Gluten-Free)

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

Ads by Google:

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.

Celiac.com 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:

 
Connie
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
03 Nov 2008 5:41:16 PM PST
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 PST
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.

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

 
Mistie Brady
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
14 Jan 2009 9:36:39 AM PST
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 PST
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.

 
Marjorie
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
21 Aug 2009 10:39:34 AM PST
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.

 
Bianca
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
23 Oct 2009 12:13:11 PM PST
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.

 
Melissa
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
20 Oct 2011 10:16:55 AM PST
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!

 
Kerryn
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
22 Oct 2012 2:20:32 AM PST
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 Celiac.com's Forum Now:


Turkey, vacuum pack it, you can use it later for soups, stews, sandwiches, omelettes etc. Will keep for months in the freezer Dressing, You can use it in various ways my fun thing to do with it is moisten it back up a bit and load it into a waffle maker these can then be frozen or eaten when...

Appreciate the thorough responses. The stomach issues have been dreadful the past few weeks and brought hurrendous awakenings.the worst I have slept in a long time. I have had a few gluten foods in all honest. Maybe a mcdonalds twice in 2 months. Which isnt ideal. But I dont seem to ...

I get vomiting with large amounts of gluten, and motion control loss, followed by either Diarrhea or constipation for a week was back in June 2016 when I decided to eat at a new place, I was on my floor unable to move vomiting so hard there was blood in it. NOW trace amounts I have gotten sense...

Hi everyone, Once again I am here looking for your help. I was diagnosed with Celiac less than a year ago. It took quite a while to find out because I didn't experience any particular symptoms after eating gluten. I was always tired, had memory problems and was frequently ill; sometime...

With a positive EMA and a positive tTg, that is a slam dunk for Celiac Disease. If you read about testing results, the odds are 99% that you have it. You also had very high numbers on your testing so that adds to the diagnosis. At this point, the biopsy, if you have it done, is to check for the...