For me, it was these cookies. LOOK AT THE CUTENESS!
These pumpkin cookies are studded with mini chocolate chips, and made with gluten-free flour and oats, making them a delicious, gluten-free fall treat.
And they’re cute!
Verdict? Yes. Yes they are delicious. Now I must eat another. And another more. And another… um, okay, don’t pay any attention to me over here.
- ¾ cup sorghum flour
- ½ cup gluten-free rolled oats
- ¼ cup coconut sugar
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ¼ cup maple syrup
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1½ tbsp coconut oil
- ¼ cup dairy-free chocolate chips
- Preheat oven to 350F and line a baking sheet with parchment paper or a non-stick baking mat.
- In a medium sized mixing bowl, add flour, oats, sugar, baking powder, salt, cinnamon, pumpkin spice. Mix until well combined.
- In a small bowl, combine maple syrup, pumpkin, vanilla, and oil.
- Add wet ingredients to dry ingredients. Do not over-mix. Fold in the chocolate chips.
- Using 1 tablespoon per cookie, scoop dough onto your baking sheet, and flatten with your hand a bit.
- Bake 10 minutes, or until edges turn golden brown.
- Remove from oven and allow to cool for about 15 minutes.