I miss chewy cookies. Udi's does a good job at chewy cookies... but it's still not the same. Most pre-made gluten-free cookies will always have a slight crunch to them... and egh. Cookies were meant to be chewy and soft (sorry, crunchy fans!)!
So Elaine came over the other weekend to hang out, and we tackled a new altered recipe. Pumpkin + chocolate chips + cookies = one of the best combinations in life. You will have your Celiac/gluten intolerant friend's heart after these. :)
Gluten-Free Pumpkin Chocolate Chip Cookies
INGREDIENTS:
* 1 cup of canned pumpkin puree
* 1 cup of white sugar
* 1/2 cup of applesauce
* 1 egg
* 2 cups of gluten-free all-purpose baking flour (I used King Arthur Gluten-Free Multipurpose Flour.)
* 2 teaspoons of baking powder
* 2 teaspoons of ground cinnamon
* 1/2 teaspoon of salt
* 1 teaspoon of baking soda
* 1 teaspoon of milk
* 1 tablespoon of gluten-free vanilla extract
* 2 cups of semi-sweet chocolate chips
DIRECTIONS:
* Preheat oven to 350 degrees.
* Combine pumpkin, sugar, applesauce, and egg. In a separate bowl, stir together GF flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture; mix well.
* Add GF vanilla and chocolate chips; stir.
* Use a cookie scooper/spoon to scoop cookie dough onto cookie sheet.
* Bake for approximately 12 minutes. (Touch the center of cookies-- it should be firm and not sink or not be soft. Pumpkin can feel undercooked, and you definitely don't want to undercook these cookies! You will get a grittier flavor.)
[To me, they ALWAYS taste better the day after; the flavors settle in, and mmm. :) ]
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