Gluten and Dairy - Free Pumpkin Chocolate Chip Cookies

A Recipe For Gluten and Dairy – Free Pumpkin Chocolate Chip Cookies!

How To Make Gluten and Dairy – Free Pumpkin Chocolate Chip Cookies…

Hello friends, do you love chocolate chip cookies as much as we do?! I have a favorite recipe that I tweaked just a bit for fall and they are yummy! Today I am sharing how to make gluten and dairy – free pumpkin chocolate chip cookies. I am joining Kristen from Ella Claire and Co. with some really good pumpkin recipes so make sure to check those out down below too.

This is a really simple recipe to make, here is what you will need:

1 cup almond flour
2 tbsp. plus 1 tsp. coconut flour
2 tbsp. arrowroot powder
1/2 tsp. baking powder
Pinch of salt and more for sprinkling
5 tbsp. coconut palm shortening
1/2 cup plus 1 tsp. coconut sugar
1 tsp. vanilla extract
2 tbsp. canned pumpkin
1 tsp. pumpkin pie spice
1 egg
1 tbsp. almond milk
1/2 cup chocolate chips

*If the batter seems a little too runny, you can add an extra tsp of coconut flour.

And to whip these easy cookies up, you will…

Preheat the oven to 350 degrees.
Mix all the dry ingredients in one bowl.
Cream the shortening and coconut sugar in a separate bowl with an electric mixer until combined.
Slowly add the dry ingredients into the creamed sugar/shortening.
Now add all the remaining wet ingredients with the electric mixer until everything is mixed up well.
Fold in the chocolate chips at the end.
Using a cookie scoop, scoop individual cookies onto a cookie sheet with parchment paper. If you notice that they are firmer/tall you can use a spoon to pat them down a bit so they will bake more evenly.
Bake for about 12-15 minutes. Baking times may vary, so make sure to be checking as you go.
Let cool and enjoy!