Who does not enjoy chocolate chip cookies? …especially when the cookies are gluten free and involve Pumpkin?  Why wait for Thanksgiving when you can have pumpkin now? We have a wonderful recipe that involves two of our mixes: the Multi Purpose Flour and the Pancake Mix. 

First, let’s start with the ingredients:

    • 1/3 cup (or 53grams) Shortening – We prefer Spectrum©.
    • 1 cup Packed Brown Sugar
    • ½ cup Granulated Sugar
      • Note that you can substitute 1-1/2 cups of coconut sugar for the brown and granulated sugars.
    • 1 tbsp Vanilla
    • 1 tbsp Olive Oil
    • 1/3 cup Pumpkin Puree
    • 1 tsp Xanthan Gum
    • 2 tsp Pumpkin Pie Spice.  (Note, if you have an allergy to cloves, then substitute Cinnamon for the pumpkin pie spice)
    • 1-1/4 cup (or 180 grams) Colette and Frank’s Gluten Free Goodness Pancake Mix
    • 1 cup (or 125 grams) Colette and Frank’s Gluten Free Goodness Multi Purpose Flour
    • 1 cup of mini Chocolate Chips – We prefer Enjoy Life© brand .

Now for the baking instructions:

  1. Preheat Oven to 375.
  2. Cream shortening and sugars in mixing bowl.
  3. Add vanilla, oil and pumpkin puree. Mix until combined.
  4. Combine the Xanthan Gum, our gluten free pancake mix and multi purpose flour a little at a time to the creamed mixture and beat until smooth.
  5. Add in chocolate chips.
  6. Drop by spoonfuls onto a baking pan.
  7. Bake 8-10 minutes. Cool on baking sheet for 15-20 minutes and serve.

Substitution:

If you wish to use Coconut Sugar, simply remove both the granulated sugar and the brown sugar and replace with 1-1/2 cups of coconut sugar.