Gluten-Free, Ultra-Easy Pumpkin-Chocolate Chip Cookies

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I’m not gluten-free, I’ll start by saying. However, I am surrounded by people who are, and usually when it comes to cooking for our crew of friends, it’s easiest to plan to bake sans gluten when possible. These cookies, I came up with while prepping for a “family dinner,” and they were a great dessert—but they’d also make a great ride food!

I’m a terrible recipe follower, so while I looked at a few similar recipes to see what they were doing for flour, I didn’t want to actually follow any one recipe. This combo of rice and tapioca flours turned out amazing—and didn’t taste gluten-free at all! Super moist and chewy.

I’ll preface this recipe by saying that I am not a baker at all—I’m rushed, I mix stuff together when I should probably do it in a certain order, I plop stuff onto baking trays without measuring… But then again, I think that’s how most people actually approach baking, so apologies for my non-pinterest-worthy explanation/recipe below!

Measurements are imperfect, but here goes:

  • 1 can pumpkin puree
  • 1 cup chocolate chip cookies
  • 1/2 cup tapioca flour
  • 1 cup rice flour
  • 1/2 cup potato starch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 1/3 cup brown sugar OR 1/3 cup maple syrup
  • Nutmeg and cinnamon, to taste

Ludicrously simple directions:

  1. Preheat oven to 350 degrees
  2. Blend dry ingredients
  3. Mix in the wet ingredients
  4. Put on tray in large tablespoon-sized scoops
  5. Bake 10-15 minutes
  6. Let them cool before you dig in!



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