Gluten-free Milk-free Pumpkin Chocolate Chip Biscotti Cookies
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 161.5
- Total Fat: 6.2 g
- Cholesterol: 19.9 mg
- Sodium: 90.2 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 2.5 g
- Protein: 2.3 g
View full nutritional breakdown of Gluten-free Milk-free Pumpkin Chocolate Chip Biscotti Cookies calories by ingredient
Introduction
These hearty, crunchy little cookies are wonderful for people with allergies or celiac who still want to enjoy a cookie that tastes like a cookie! With ~2.5 grams each of protein and fiber per cookie, these tasty fall treats are practically guilt-free too! These hearty, crunchy little cookies are wonderful for people with allergies or celiac who still want to enjoy a cookie that tastes like a cookie! With ~2.5 grams each of protein and fiber per cookie, these tasty fall treats are practically guilt-free too!Number of Servings: 32
Ingredients
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wet ingredients:
3 large eggs
1/2 cup olive oil
1 cup pumpkin puree
1 cup granulated sugar
2 teaspoons pure vanilla extract
dry ingredients:
2 1/2 cups white rice flour
1/2 cup garbanzo bean flour (aka besan)
3/4 cup tapioca flour
3 Tablespoons coconut flour (Bob's Red Mill brand)
1 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon cream of tartar (or baking powder)
1/2 teaspoon xanthan gum (or guar gum)
1/4 cup inulin (such as "Fibersure" or "Metamucil Clear & Natural")
1 cup miniature chocolate chips (or other mix-in)
misc.:
small amount of oil for hands while shaping
Directions
Don't be intimidated by the total cooking time... These are MUCH easier to whip up a batch than regular cookies!
1. Preheat oven to 350°F.
2. Combine eggs, oil, and sugar, and beat on medium until light and lemon-colored. Add pumpkin, sugar, and vanilla, and mix until smooth. Set aside. (Dough will be sticky.)
3. In a large separate bowl, combine all dry ingredients* except chocolate chips. Use a whisk to "sift" together until all are evenly distributed.
4. Gradually add flour mixture to the wet mixture; beat on low just until smooth. Fold in the mini chocolate chips.
5. Divide dough into 4 equal portions. Using some cooking oil on your hands, pat each portion into "logs" that are 8" long by 2" wide. (No need to refrigerate!) Immediately place on parchment-lined baking sheets (leaving several inches space between each log), and bake for 30 minutes at 350°F.
6. Remove from oven and reduce heat to 300°F. Allow baked logs to rest for 5 minutes before slicing. Using a very sharp serrated knife, slice width-wise into 1" slices (about eight cookies per log). Scoot each slice slightly apart from its neighbor so that there is 1/4" space between each cookie. (They should still be up on one side in the same orientation as the logs during baking, and still on the same parchment paper on the same baking pans.)
7. Return sliced cookies to reduced temperature oven and bake an additional 40-45 minutes. Cool 5 minutes before serving.
I hope you enjoy these! Makes about 32 cookies.
*NOTE: 4 cups of gluten-free all-purpose baking mix can be substituted, omitting the white rice flour, garbanzo bean flour, coconut flour, and tapioca flour, if desired. However, this will decrease the fiber and protein content, and slightly increase the calories. (You must still include the xanthan or guar gum, leavening agents, and salt, unless they are already included in the mix.)
Number of Servings: 32
Recipe submitted by SparkPeople user OVENJOY.
1. Preheat oven to 350°F.
2. Combine eggs, oil, and sugar, and beat on medium until light and lemon-colored. Add pumpkin, sugar, and vanilla, and mix until smooth. Set aside. (Dough will be sticky.)
3. In a large separate bowl, combine all dry ingredients* except chocolate chips. Use a whisk to "sift" together until all are evenly distributed.
4. Gradually add flour mixture to the wet mixture; beat on low just until smooth. Fold in the mini chocolate chips.
5. Divide dough into 4 equal portions. Using some cooking oil on your hands, pat each portion into "logs" that are 8" long by 2" wide. (No need to refrigerate!) Immediately place on parchment-lined baking sheets (leaving several inches space between each log), and bake for 30 minutes at 350°F.
6. Remove from oven and reduce heat to 300°F. Allow baked logs to rest for 5 minutes before slicing. Using a very sharp serrated knife, slice width-wise into 1" slices (about eight cookies per log). Scoot each slice slightly apart from its neighbor so that there is 1/4" space between each cookie. (They should still be up on one side in the same orientation as the logs during baking, and still on the same parchment paper on the same baking pans.)
7. Return sliced cookies to reduced temperature oven and bake an additional 40-45 minutes. Cool 5 minutes before serving.
I hope you enjoy these! Makes about 32 cookies.
*NOTE: 4 cups of gluten-free all-purpose baking mix can be substituted, omitting the white rice flour, garbanzo bean flour, coconut flour, and tapioca flour, if desired. However, this will decrease the fiber and protein content, and slightly increase the calories. (You must still include the xanthan or guar gum, leavening agents, and salt, unless they are already included in the mix.)
Number of Servings: 32
Recipe submitted by SparkPeople user OVENJOY.
Member Ratings For This Recipe
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