Pumpkin Chocolate Chip Cookies (Gluten Free!)
I LOVE these cookies. They are a fall addiction, and perfect for the season and as a treat for the Thanksgiving table. The recipe is for the gluten free version, however you can use all purpose flour instead (4 c.). Either way these cookies are divine!
- 3 c. white rice flour
- 1 c. potato flour
- 1/2 c. tapioca flour
- 2 teaspoons Xanthan gum
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. ginger
- 1 tsp. nutmeg
- 2 tsp. cinnamon
- 2 c. brown sugar
- 1/2 c. granulated sugar
- 1 c. butter (2 sticks or 8 oz.) at room temp.
- 4 eggs
- 1 tsp. vanilla
- 1 16-oz can pumpkin puree
- 1/2 c milk
- 14 oz chocolate chips
Preheat oven to 350˚. In a medium bowl, whisk together all of the dry ingredients. In a mixing bowl, cream the sugars and butter until smooth. Beat in the eggs one at a time. Once combined, add the vanilla and pumpkin and mix until incorporated. Add the dry ingredients and mix on low speed. When just combined, add the chocolate chips and continue to mix until chips are evenly distributed throughout the dough. Spoon onto a greased cookie sheet. Bake for 15 minutes. Set on rack to cool.