gluten free vegan pumpkin chocolate chip cookies
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cookies
SERVES: 18-20
- 1 cup Sarah's gluten free flour blend
- 3/4 cup certified gluten free instant oats*
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup pumpkin puree
- 1/2 cup organic brown sugar
- 1/4 cup organic cane sugar
- 1/4 cup coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1 cup dairy free chocolate chips
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Sift together flour blend, oats, cinnamon, salt, and baking soda. Set aside.
- In large mixing bowl, combine pumpkin puree, brown sugar, sugar, coconut oil and vanilla.
- Add the flour mixture and mix until combined. Fold in the chocolate chips.
- Drop tablespoon-size scoops of cookie dough onto prepared baking sheet. Slightly flatten to 2-inch circles. Bake for 9-11 minutes.
- Cool cookies on baking sheets for 3-5 minutes before transferring to cooling rack. Store in air-tight container.
*If you don't have instant oats, you can also pulse gluten free rolled oats in blender until course.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2013/09/gluten-free-vegan-pumpkin-chocolate.html
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