Oh my word I love pumpkin chocolate chip cookies, these ones are great and get wonderful comments from non vegan non GF people who eat them (prior to knowing they are vegan/GF). They are super light, I was told they are almost like eating muffin tops.
So had to share and make sure that I have this documented (and definitely for next year when I want to remake them and and forgot my recipe)
Sorry the pics aren’t gorgeous, I realized as I was bringing them to a friend that I never took pics.
1/2 cup + 2 TBS Pumpkin Purée
1/2 cup sugar of choice (I’ve used cane sugar as well as coconut sugar)
1/4 cup softened coconut oil or vegan butter sub
1 TBS Amond Butter
2 TBS Non-Dairy Milk of choice (I used Almond-Coconut)
1 cup GF Flour blend (I used Bob’s Red Mill 1-to-1 mix)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2-3/4 cup vegan/non-dairy chocolate chips
Preheat the oven to 350F
Scoop out dough in to 2 TBS mounds and then flatted them down with a fork or spoon. They dont spread basically at all, like most GF cookoes, so you can have them close.
Bake for 12-14 min. My oven is gas and i find that it takes a bit longer to bake things than others. Certainly check at 10 min and see how they are doing.