Gluten-Free Healthy and Tasty Pumpkin Nut Chocolate Chip Cookie Recipe!
I have been messing around with my pumpkin cookie recipe (a spinoff of my healthier Chocolate Chip recipe) to see if I can get it truly and successfully gluten-free. This batch came out soft, tender and yet with a hint of crispiness. It’s a big batch but should be able to be halved successfully.
1 c. quinoa flour
1 c. chickpea flour
2 c. almond flour (ground almonds)
2/3 c. coconut flour
1/3 c. grated, unsweetened coconut
2/3 c. walnuts
1/3 c. toasted pecans
1/3 c. ground flax seed
1 t. baking powder
1.5 t. baking soda
1-1.5 t. salt (to taste)
3 c. sugar (to taste)
1 c. coconut oil
1 1/4 c. butter
1300 mL (5 1/4 c.) canned pumpkin
4 t. cinnnamon (to taste, this is a bare minimum)
2 T. vanilla
Add to taste: pumpkin seeds, dark chocolate chips, chopped toasted pecans, sunflower seeds
Preheat oven to 350F and prepare muffin tins or cookie trays or both.
Blend the grated coconut, walnuts, toasted pecans, coconut flour, and almond flour together in a food processor. It should be fine textured and a bit sticky.
Put in a large bowl and blend in the eggs and pumpkin. This needs to sit a bit so the coconut can absorb moisture, so do it first and then work on other parts of the recipe. After it has sat, add in the other ingredients and using a mixer, blend to a firm but slightly soupy texture. Add in whatever additions you like, but you should add something in to help it hold its shape.
Muffin tins help the cookies hold their shape the best, but if you want to use cookie trays just remember that the shape it is in when it hits the oven is the shape it will be when it comes out. I usually use my finger to spread the cookie dough around to a nice, round shape with consistent thickness. The cookies can be quite close as they won’t spread.
Bake 9-15 min depending on your oven and what you’re baking them in. When they are firm, and spring back slightly to the touch, they are done. The color does change a bit but you can’t really depend on that to tell you when it’s done or you’ll likely over bake them. Let sit a few min on the tray or tin (important!!) and when firm, move to a rack to cool. When the cookies are cool, they will be able to be handled but if you’re impatient you’ll have a mess of a time getting them moved. 🙂
This recipe is the “healthiest” version. You can add lots more sugar in if you like a sweet cookie. You could also substitute xylitol for the sugar if you must but I would use at least some real sugar unless you absolutely cannot have sugar.