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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 92.9
  • Total Fat: 3.9 g
  • Cholesterol: 6.9 mg
  • Sodium: 10.5 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.3 g

View full nutritional breakdown of Healthier Gluten Free Chocolate Chip Pumpkin Cookies calories by ingredient
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Healthier Gluten Free Chocolate Chip Pumpkin Cookies

Submitted by: AUBREYJO
Healthier Gluten Free Chocolate Chip Pumpkin Cookies

Introduction

Taken from this site's 5-star reviewed Chocolate Chip Pumpkin Cookies, but de-glutenedfor us out here who don't want/need it. :) Features 1/2 the sugar & Bob's Red Mill All Purpose Flour & buckwheat flour. Taken from this site's 5-star reviewed Chocolate Chip Pumpkin Cookies, but de-glutenedfor us out here who don't want/need it. :) Features 1/2 the sugar & Bob's Red Mill All Purpose Flour & buckwheat flour.
Number of Servings: 36

Ingredients

    1 cup Bob's Red Mills All Purpose Gluten Free Flour
    1/2 cup buckwheat flour
    1/2 cup sweet rice flour
    1/2 cup sugar
    1 tsp Cinnamon
    1 tsp baking soda
    1/2 tsp baking powder
    1/2 of a large pre-baked sweet potato or 3/4 c of pureed pumpkin
    1/4 cup olive oil
    1/4 cup unsweetened applesauce
    1 egg
    1 TBS Living Harvest/Tempt Hemp milk (or other dairy free milk... or regular, if you wish)
    1 tsp vanilla
    1 cup gluten/milk free semi-sweet chocolate chips

Directions

Preheat oven to 350.
Put the wet ingredients into a blender, and blend until mixed well. (If you are using pumpkin puree, you can skip this step and just mix it in a bowl.)

In a separate bowl, mix together the dry ingredients, except for the chips.

When both bowls are well mixed, combine, folding gently, making sure not to overwork the flour.

Once it is mixed evenly, add the chocolate chips.

Drop by heaping teaspoons onto the cookie sheet. Should make 36 cookies.

HINT: I like to since they are gluten free, and tend to crumble easily, I like to make them a dozen at a time, and put the rest in the refrigerator or freezer until we want to use them. When they come out fresh from the oven, they are the best and nearly taste like the "real thing".

Number of Servings: 36

Recipe submitted by SparkPeople user AUBREYJO.






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