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Absolutely Delicious Pumpkin Chocolate Chip Cookies

Absolutely Delicious Pumpkin Chocolate Chip Cookies

Being ‘basic’ in the kitchen is totally allowed during the fall season because that means you’re on the ‘put pumpkin spice in everything’ flow, which is obviously amazing.

During my quest for the purrrfect fall pumpkin cookie, I stumbled upon Chelsea’s Messy Apron on Pinterest and saw a photo of the best-looking pumpkin chocolate chip cookies on this Earth (or the best ones on Pinterest, either way). I immediately knew I would be making my own gluten-free version. And, because I don’t discriminate against the allergens, my version happens to be dairy-free as well!

The thing that people don’t realize is that making allergen-free snacks really isn’t that hard—like, at all. Oftentimes it only involves one or two swaps of ingredients! In this case, to ensure that these cookies are gluten free, all you need is to make sure your oats (or oat flour) is certified gluten free. I prefer Bob’s Red Mill gluten-free rolled oats because they’re easy to find (I get them at Kroger).  A similar swap goes for the dairy-free version! I conveniently had Enjoy Life dairy-free chocolate chips and Enjoy Life’s dairy-free mega chunks in my pantry, so I just used those rather than getting the alternative—going dairy-free was actually the easier way out for me, ha!

Check out this list of ingredients below and see how easy these cookies will be to make! The only thing I had to get at the store that I don’t usually have is the pumpkin. Talk about my kind of recipe!

Ingredients:

  • 1/2 cup canned pumpkin
  • 2 Tbsp. honey
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 2 Tbsp. brown sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • Pinch of salt
  • 1 Cup oat flour (this measurement is *after* you’ve blended the oats, not before)
  • 1/2 Cup dark chocolate chips (I used dairy free)
  • 1/4 Cup chocolate chunks (I used dairy free)

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Instructions:

1. Beat together the wet ingredients in a bowl—pumpkin, honey, egg and vanilla extract in a bowl.

2. Next, beat in the brown sugar. In a separate bowl, stir together the dry ingredients—cinnamon, pumpkin pie spice, baking soda, salt and oat flour.

Tip: Remember to check that you have 1 Cup of oat flour *after* the oats have been blended.

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3. Combine the wet and dry ingredients. Do not overstir—do it until they are just combined.

4. Stir in the chocolate chips. Place the dough in the fridge for 30 minutes, and while you’re doing so, preheat the oven to 350 degrees.

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5. After the dough has been chilled, scoop it out onto a cookie sheet. I use a cookie scoop, helping to keep the cookies more uniform.

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6. Once the cookies are scooped onto the sheet, press the chocolate chunks into the tops of the cookies. Bake for 8-10 minutes. If you like your cookies a bit more under-baked, try 6-8 minutes.

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So there you have it! This is such an easy recipe to get the perfect amount of ‘basic’ into a fall afternoon. If you try the recipe out, be sure to mention @Bestlaminate and @GFreeLaura in your Instagram and Twitter posts!

Happy baking!

Absolutely Delicious Pumpkin Chocolate Chip Cookies
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Recipe type: Cookies
Author:
Ingredients
  • ½ cup canned pumpkin
  • 2 Tbsp. honey
  • 1 egg
  • ½ tsp. vanilla extract
  • 2 Tbsp. brown sugar
  • ½ tsp. cinnamon
  • ½ tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • Pinch of salt
  • 1 Cup oat flour (this measurement is *after* you’ve blended the oats, not before)
  • ½ Cup dark chocolate chips (I used dairy free)
  • ¼ Cup chocolate chunks (I used dairy free)
Instructions
  1. Beat together the wet ingredients in a bowl—pumpkin, honey, egg and vanilla extract in a bowl. Next, beat in the brown sugar.
  2. In a separate bowl, stir together the dry ingredients—cinnamon, pumpkin pie spice, baking soda, salt and oat flour.
  3. Tip: Remember to check that you have 1 Cup of oat flour *after* the oats have been blended
  4. Combine the wet and dry ingredients. Do not overstir—do it until they are just combined.
  5. Stir in the chocolate chips. Place the dough in the fridge for 30 minutes, and while you’re doing so, preheat the oven to 350 degrees.
  6. After the dough has been chilled, scoop it out onto a cookie sheet. I use a cookie scoop, helping to keep the cookies more uniform.
  7. Once the cookies are scooped onto the sheet, press the chocolate chunks into the tops of the cookies. Bake for 8-10 minutes. If you like your cookies a bit more under-baked, try 6-8 minutes.

About Laura Hanley

G-Free Laura is a 20-something blogger who’s focus is to help people through their gluten-free journey. She shares easy and delicious recipes, GF product reviews, and the latest news for the gluten-free community. You can find all of her recipes and product reviews at: www.gfreelaura.com

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