Treats can be gluten-free and taste good! These Gluten-Free Pumpkin Chocolate Chip Cookies were a huge hit at the tasting party for Boo’s 2nd grade class healthy food unit. Boo’s teacher thought the party would be a great opportunity to tell the class about Celiac disease, and I agreed. All the kids loved them, and they all agreed that they tasted just like the cookies they were used to.
Gluten Free Pumpkin Chocolate Chip Cookies
This is a great recipe to make with your kiddos. I planned to make it with my two youngest, and somehow ended up with half the neighborhood in my kitchen! They were so cute. They each donned an apron, washed their hands, and took turns adding ingredients. I didn’t know baking cookies would attract such a crowd!
Ready for the recipe? I adapted mine from this recipe by Chef Tess Bakeresse.
- 1 cup butter, softened
- 1/2 cup applesauce
- 2 cups brown sugar
- 1 cup white sugar
- 2 T molasses
- 1 can (15 oz solid pack) pumpkin
- 2 eggs
- 2 tsp vanilla
- 6 cups Pamela’s Gluten-Free Bread Mix & Flour Blend
- 1T baking powder
- 1 tsp salt
- 2 tsp xanthum gum
- 1 T Saigon cinnamon *Costco’s corporate office confirmed that Kirkland brand Siagon Cinnamon is gluten free.
- 1/2 tsp nutmeg
- 3 cups Nestle Toll House Mini Semi Sweet Chocolate Chips
Preheat the oven to 375 degrees. In a large mixing bowl, cream the softened butter, applesauce, sugars, and molasses. Add the pumpkin, eggs and vanilla. Mix well (about 2 minutes). Add the flour, baking powder, salt and spices. Stir well and add chocolate chips. Drop by rounded Tablespoon onto ungreased baking sheet, about 1 inch apart. (I used rounded teaspoons to make mini cookies for the tasting party.) Bake 10-12 minutes for mini cookies or 14 min for larger cookies. Remove from baking sheet to a cooling rack. Yields about 8 dozen mini pumpkin cookies.
Resist the temptation to open the oven and peek to see if the cookies are done. They won’t puff up as well if you keep peeking!
I stored some cookies in the fridge, and some in the freezer. The cookies in the freezer have a much better texture. After a day or two, the cookies in the fridge got a little doughy in texture, but still tasted the same. I suggest the freezer.
(I know . . . you’re wondering how I got away with cookies at a healthy food party. These cookies contain pumpkin, cinnamon, nutmeg, molasses, dark chocolate and unsweetened applesauce. That’s a fruit, a vegetable, and lots of antioxidants. I think it can certainly be argued they are more healthy than a regular cookie!)
These are the mini cookies I made for school. Be careful if you make mini. You won’t be able to stop eating them! Mini means you can have all you want, right?
So, go ahead. Put them to the test. Do your kids notice the difference? My kids (and my helpers from the neighborhood) gave them a big thumbs up!
I found that a full recipe makes quite a few cookies! If your will power can’t handle that many, make half a recipe and use the pumpkin for some other goodies like these:
Pumpkin Oatmeal Pancakes (Gluten Free)
A note about flour blends. I’ve made these cookies with three different flour blends, and each had a different result. The best–by far–was Pamela’s Bread Mix. The bean-based flour I tried was the worst. My gluten-free flour blend was right in the middle. The taste was perfect, but the texture was slightly more grainy than with Pamela’s mix. If you can’t afford to use Pamela’s mix (it is not cheap), let your dough rest as long as you can stand it. (Even overnight–if you can wait that long!) This gives the rice flour a chance to soften up, and your cookies will have a better texture.
Thanks so much for stopping by today! I hope to see you again soon.
Here are some more fun ideas for Fall! (Images below are linked.)
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