Gluten-Free Soft Puff Pumpkin Chocolate Chip Cookies

🧂 Ingredients

• 260 grams 1:1 gluten-free flour blend
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1½ teaspoons cinnamon, ground
• ½ teaspoon nutmeg, ground
• ½ teaspoon ginger, ground
• ⅛ teaspoon cloves, ground
• ½ teaspoon salt
• 200 grams light brown sugar

  (can sub coconut or maple sugar)
• 85 grams neutral oil
• 1 large egg
• 1 teaspoon vanilla
• 280 grams canned pumpkin puree
• 255 grams semi-sweet chocolate chips

Instructions

• 1 In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon,
  nutmeg, ginger, cloves and salt; set aside.
• 2 In a separate bowl, blend the brown sugar and neutral oil until combined.
• 3 Mix in the egg and vanilla, then blend in the pumpkin puree.
• 4 Add in flour mixture to the wet ingredients, and mix just until nearly combined,
  scraping down the sides of the bowl as needed.
• 5 With a rubber spatula, fold in chocolate chips to evenly combine.
• 6 Set batter aside to rest for 30 minutes.
• 7 Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or
  parchment paper.
• 8 Drop dough two tablespoons at a time (using a medium cookie dough scoop or a
  large spoon) onto your prepared baking sheets, spacing cookies two inches apart.
• 9 Bake in preheated oven about 12 - 15 minutes, until cookies are nearly set.
• 10 Allow to cool several minutes before transferring to a wire rack to cool.
• 11 Store in a single layer in an airtight container.

Nutrition Info