Gluten-Free Pumpkin Chocolate Chip Cookies
These gluten free pumpkin chocolate chip cookies are ooey, gooey, delicious and NOT cakey. They boast great pumpkin flavor, but with some subtlety for the perfect balance, big chocolate chunks, just crispy enough at the edges, buttery gooey in the center, and topped with a bit of flaky sea salt to seal the deal.
Ingredients
- 100 grams dairy free butter
- 60 grams brown sugar
- 55 grams sugar
- 70 grams pure pumpkin to yield 35-40 grams pure pumpkin after removing moisture
- 1 egg yolk
- 1 teaspoon vanilla extract
- 100 grams almond flour
- 85 grams tapioca flour
- ¾ teaspoon xanthan gum
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin spice
- 4 ox chopped chocolate or chocolate chips
Instructions
- Preheat the oven to 350.
- The first thing you will need to do for chewy pumpkin cookies is to remove moisture out of your pumpkin puree. Get some paper towels and scoop your pumkin puree on the paper towel. Gently wring out the pumpkin puree until you have removed as much liquid as you can. I find that most pumpkin is made up of about ½ its weight in water. So, start with the 70 grams of pumpkin and it should be reduce to about 35/40 grams. Set aside.
- Melt the butter, then add the sugars to it and whisk well.
- Add in the egg yolk, pumpkin and vanilla, and whisk until smooth.
- Add in all the dry ingredients and mix until well incorporated.
- Add in about ½ of the chopped chocolate bar, reserving about 2 oz of the chopped chocolate to add to the top of each cookie before baking.
- Line a cookie sheet with parchment paper. Using a large cookie scoop (3 tbsp), scoop the cookies onto the cookie sheet.
- Add 2-3 chunks of the reserved chopped chocolate to the top of each cookie.
- Bake for 13-14 minutes. Enjoy!