Thursday, September 27, 2007

GF Pumpkin Chocolate Chip Cookies


I adapted this recipe from my friend Tania. I am not a big fan of pumpkin flavored things, but this is a hit with me. More chocolate and spice comes out instead of the pumpkin flavor. Most importantly, these cookies are super soft and moist.
Gluten-Free Pumpkin Chocolate Chip Cookies

½ C butter
1 C brown sugar
1 egg
1 C canned pumpkin
1 tsp vanilla
2 C Rice Flour
1 tsp GF baking powder
1 tsp cinnamon
½ tsp nutmeg
chocolate chips

Cream butter & sugar, add egg, pumpkin & vanilla.Then add all dry ingredients, then choc chips.Bake at 375 for 8-10 minutes. (They're best a little underbaked, so they are still really soft.)

9 comments:

ks said...

Oh my those cookies look good! If one doesn't have gluten-related issues, can one use the same amount of regular flour in the recipe?

liz said...

yes!

Lea Ray said...

Those look wonderful. I can't wait to try the.

Mary Frances said...

I knew there was a reason that I always keep canned pumpkin the pantry. These will be a nice change from our usual peanut butter chocolate chip =)

Mary Frances

cass5224 said...

These sound yummy...
but, they would be even better witha little cream cheese glazed drizzled over them... YES, I have a HORRIBLE sweet tooth. :-)

cass5224 said...

Ok, so I made them.. they are AWESOME. I am not a pumpkin fan, either, but really liked these. I also like the fact that I can eat a cookie and feel a little good about it. My husband loved them, too... neither one of us have celiac dz. I did add the glaze, as I mentioned above. YUM!!!

mjr said...

i recently was diagnosed with celiac and also am a type 1 diabetic. I made these cookies last night and loved every bite! Fall is coming fast in new england and they really hit the spot! Thank you very much for this delicious option.

ShouldabeenRed said...

These were amazing! I was at my Small Community Group through my church and the lady hosting made Pumpkin Chocolate Chip cookies, not GF. And I was sitting there the whole time; practically drooling over them. Needless to say, I had a major craving for them. So, I was quite pleased when I googled to find a recipe and found yours! I've made three batches since then. Added pecans for an extra crunch. And yum! I've had to take most to work to share or I would have eaten them all by myself! Thank you, thank you, thank you! :o)

Brittany Pride said...

these look so yummy! would i be able to subsitute an all purpose gluten free flour for the rice flour? if so, same amount? and what else would change in the recipe?