Gluten-Free Pumpkin Chocolate Chip Cookies (Grain-Free/Dairy-Free)
The Story:
A deliciously CHEWY, fudgy, buttery, pumpkin chocolate chip cookie is hard to come by…especially one that is grain free AND dairy free, but these are IT! These gluten free pumpkin chocolate chip cookies are ooey, gooey, delicious and NOT cakey. They boast great pumpkin flavor, but with some subtlety for the perfect balance, big chocolate chunks, just crispy enough at the edges, buttery gooey in the center, and topped with a bit of flaky sea salt to seal the deal. I LOVE Fall, and I LOVE pumpkin, and I LOVE Halloween. If you do too, please try these bakery style, chewy pumpkin cookies this season!
The Ingredients For Gluten-Free Pumpkin Chocolate Chip Cookies:
Almond Flour: This grain-free flour gives these cookies structure while helping maintain their chewiness, even days after baking.
Tapioca Flour: This grain-free flour offers the perfect balance along with the almond flour to achieve the ideal texture for the cookies.
Dairy-Free Butter: I use Earth Balance butter in most of my baking as it holds up well to temperature changes.
Egg: Egg yolk gets added to the batter for rise, richness and ideal structure.
Pure Pumpkin: Look for pure pumpkin, not pumpkin pie filling. Every pure pumpkin has differing moisture levels, but it is vital to remove as much moisture as possible to achieve the ideal chewy pumpkin cookie.
Sugar: Regular granulated helps cookies in achieving spread and crispy edges. Both sugars will be used for the perfect cookie outcome.
Brown Sugar: Brown sugar holds more moisture so it helps cookies maintain a chewy texture while adding a rich flavor.
Vanilla: For richness and depth of flavor.
Xanthan Gum: This is a replacement aid for gluten, to help your grain-free and gluten-free bakes maintain their moisture and structure.
Baking Powder: This rising agent helps the cookies rise.
Baking Soda: The addition of baking soda helps these cookies spread, as you want them to spread just enough so they become slightly crispy on the edges.
Pumpkin Pie Spice: I like adding a bit of pumpkin pie spice to the cookies, but not so much that it is overpowering.
Salt: Every baked good needs salt to elevate the flavors.
Baking Chocolate Bar: My favorite chocolate to use is Baker’s Semi-sweet Chocolate. I like using a chocolate baking bar and chopping it up. It gives the cookies a rustic, bakery look.
How to Make Gluten-Free Pumpkin Chocolate Chip Cookies:
Preheat the oven to 350. The first thing you will need to do for chewy pumpkin cookies is to remove moisture out of your pumpkin puree. The extra moisture from the pumpkin is what causes cakey pumpkin cookies. Get some paper towels and scoop your pumpkin puree on the paper towel. Gently wring out the pumpkin until you have removed as much liquid as you can. I find that most pumpkin is made up of about 1/2 its weight in water. So, start with the 70 grams of pumpkin and it should reduce to about 35/40 grams.
Melt the butter, then add the sugars to it and whisk well. Add in the egg yolk, pumpkin and vanilla and whisk. Add in all the dry ingredients and mix until well incorporated. Add in about 1/2 the chopped chocolate bar and mix, reserving about 2 oz of the chopped chocolate to add to the top of each cookie before baking.
Line a cookie sheet with parchment paper. Using a large cookie scoop (3 tbsp), scoop the cookies onto the cookie sheet, add 2-3 chunks of the reserved chopped chocolate to the top of each cookie. Bake for 14 minutes.
The Recipe For Gluten-Free Pumpkin Chocolate Chip Cookies:
Additional Grain-Free, Dairy-Free Desserts:
The Finished Product:
The most delicious fall iteration of the classic chocolate chip cookie. Chewy, buttery, full of real pumpkin flavor, big melty chocolate chunks and just the right amount of pumpkin spice. Soul healing, I tell you.
Did You Try This Recipe And Love It?
Feel free to leave a review or tag @nocoast.kitchen on Instagram and hashtag it #nocoastkitchen. We would love for you to stay in touch by following us on social media at Instagram and Pinterest!