Pumpkin Chocolate Chip Cookies (Gluten Free too!)
Pumpkin Chocolate Chip Cookies (Gluten Free too!)
I really enjoy having pumpkin and when the Fall season comes along I try to include it as much as I can in our meals. Not just for main dishes or soups, but for desserts or treats as well. These cookies are the result of a combination of three different recipes and whenever possible I prefer to make things that are gluten free, the key is it has to be tasty! You can also substitute agave syrup for the honey and the cookies become vegan. Give them a try!
Pumpkin Chocolate Chip Cookies (Gluten Free too!)
Prep time
Cook time
Total time
Author: Costco Diva
Recipe type: Dessert
Serves: 8+
Ingredients
- 6 teaspoons shredded unsweetened coconut
- 1 cup organic pumpkin puree
- 4 teaspoons stevia
- 2 tablespoons Kirkland honey (substitute Agave syrup for a vegan version)
- 1 teaspoon Kirkland pure vanilla
- ½ cup old fashioned oats (ensure it is GF)
- ¾ cup oat flour (ensure it is GF)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅓ cup Kirkland semi sweet chocolate chips
- 3 teaspoons Kirkland Signature Saigon Cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon cloves
- ½ teaspoon ginger
Instructions
- Pre-heat oven to 350F
- In a bowl mix all the ingredients together. The cookie dough will not be smooth but somewhat sticky.
- Wet the tips of your fingers and then use a spoon to take walnut sized balls out of the cookie batter.
- With your finger press the cookie batter on onto a pan covered with parchment paper and use the spoon to flatten them into a cookie.
- Bake for 15-20 minutes or until golden colored.
Pumpkin Chocolate Chip Cookies (Gluten Free too!)
