Pumpkin Chocolate Chip Cookies

By Lynxa

A secret ingredient or two makes these cookies special. Can you guess what they are? You can also add chopped pecans or raisins or dried apricots for even more cookie fun. I added subtle spices- not too much. I didn't want to overpower the medley of flavors in this unusual cookie.

Ingredients

• DRY-
• 1 cup sorghum flour
• 1/2 cup organic coconut flour
• 1/2 cup tapioca starch/flour
• 1/4 cup almond flour or hazelnut flour
• 1 1/2 cups organic light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• WET-
• 2/3 cup organic pumpkin puree
• 1/2 cup organic creamy peanut butter or Sunbutter
• 2 tablespoons light olive oil or grapeseed oil
• 2 free range organic egg whites, or Ener-G Egg Replacer for 2 eggs, mixed (1/4 cup liquid)
• 1 tablespoon bourbon vanilla extract
• ADD IN-
• 1/2 cup dark chocolate chips

Details

Servings 18
Adapted from glutenfreegoddess.blogspot.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or an Exopat.

In a large mixing bowl, whisk together the dry ingredients. In a separate boel mix wet ingredients. Combine and beat until the ingredients come together and form cookie dough. The dough should stick together when you pinch it. If it is too dry, add a teaspoon of water.

Add in your chocolate chips and stir by hand until the chips are distributed.

Divide the dough into 18 pieces. Using the palms of your hands, roll the 18 pieces of dough into balls. Place the balls on the prepared baking sheet and press down lightly with your palm to slightly flatten the dough. Shape into a circle if you need to. Press on a few extra dark chocolate chips.

Bake in the center of a pre-heated oven for about 15 to 20 minutes, depending upon your oven-check at 15. Cookies will be firm and slightly golden brown on the bottom. Don't over bake.

Cool cookies on a wire cooling rack.

Wrap leftover cookies in foil when cooled. Bag and store in the freezer for maximum freshness and an easy on-the-go snack.