Gluten Free Chocolate Chip Pumpkin Cookies

Although these cookies taste like fall in your mouth, we love them so much that I make them year round. You have to trust me on this that they are delish! 

Ingredients - Wet

  • 1 can 100% pumpkin puree

  • 1/2 cup sugar

  • 1/2 cup brown sugar

  • 1/2 cup grapeseed oil (or vegetable oil)

  • 1 large egg (to make it vegan, substitute with 1 tbs apple sauce)

  • 1 tbsp pure vanilla extract

Ingredients - Dry

  • 2 and 1/2 cups gluten-free all purpose flour (we love Pamela's All Purpose)

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 2 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/2 tsp real sea salt

  • 1 cup semi-sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees

  2. Mix wet ingredients

  3. Mix dry ingredients in a separate bowl

  4. Mix dry into wet with a spatula, just until combined, do not overmix

  5. Fold in chocolate chips

  6. Scoop onto baking sheet 1/2 inch apart

  7. Bake 12-15 minutes, rotating 180 degrees halfway through

  8. Let cool and serve