140 N Main, Bountiful, UT 84010 
801-677-7878
I don’t know about you but fall just wouldn’t be fall without the delicious flavor combination of pumpkin and chocolate chips baked into a perfect gluten free cookie.
PrintGluten Free Pumpkin Chocolate Chip Cookies
- Yield: 2 dozen 1x
Ingredients
1 cup almond meal
1 cup oat flour*
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1 tsp. Pumpkin Spice Blend
1/4 tsp. cinnamon
1/2 cup canned pumpkin puree
1/4 cup butter or coconut oil, softened
2 Tbsp. pure maple syrup
2 Tbsp. honey
1 egg
1 tsp. vanilla
1/2 cup dark chocolate chips
Instructions
Preheat oven to 350 prepare a baking sheet by lining it with parchment paper.
In a medium sized mixing bowl combine the almond flour, oat flour, baking soda, baking powder, sea salt and spices.
In another mixing bowl cream together the pumpkin puree, butter, maple syrup, honey, egg and vanilla.
Add the wet ingredients into the dry ingredients and mix until combined.
Stir in the chocolate chips.
Drop by tablespoonful onto the prepared baking sheet.
Bake for 10-12 minutes.
Allow cookies to cool for a few minutes before transferring to cooling rack to cool completely.
