Friday, January 6, 2012

Gluten-Free Double Chip Pumpkin Cookies

This post was meant for fall, but this pumpkin goodness is actually edible year round! Sorry I was holding out on you guys.

Gluten-Free Double Chip Pumpkin Cookies
Makes 3 dozen cookies

1/2 cup water
3 Tablespoons ground flaxseeds (can be ground in your BlendTech)
1 1/3 cups Organic Sucanat brown sugar, packed
2/3 cup canned pumpkin
1/2 cup almond butter
3 tablespoons melted coconut oil
1 1/2 teaspoons vanilla
2 cups gluten-free flour
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon xanthum gum
1/2 teaspoon sea salt
3/4 cup each vegan gluten-free white and semi-sweet chocolate chips (I use Enjoy Life's chips because they're soy free too!)

1. Preheat oven to 375 degrees. In a large bowl stir together water and flaxseeds, and let sit for 5 minutes. Add brown sugar, pumpkin, almond butter, coconut oil, and vanilla, and combine, stirring well.

2. In a medium bowl mix together flour, pumpkin pie spice, baking powder, xanthum gum, and sale. Add dry ingredients to wet ingredients and stir well to combine. Fold in chocolate chips.

3. Heap 2 tablespoonfuls of cookie dough onto cookie sheet, spacing 2 inches apart. Bake 12 to 14 minutes or until very lightly browned on the bottom. Let cool slightly before transferring to a cooling rack.

Tip: For all the effort it takes to make these cookies, I like to double the recipe and then freeze the majority of the dough in small tupperware containers. So nice to pull ready-made dough from the freezer when I'm in the mood for cookies or need to take a gluten-free treat for myself to a social gathering.

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