gluten free vegan pumpkin chocolate chip cookies
 
 
AUTHOR:
RECIPE TYPE: cookies
SERVES: 18-20
INGREDIENTS
  • 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
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. Sift together flour blend, oats, cinnamon, salt, and baking soda. Set aside.
  3. In large mixing bowl, combine pumpkin puree, brown sugar, sugar, coconut oil and vanilla.
  4. Add the flour mixture and mix until combined. Fold in the chocolate chips.
  5. Drop tablespoon-size scoops of cookie dough onto prepared baking sheet. Slightly flatten to 2-inch circles. Bake for 9-11 minutes.
  6. Cool cookies on baking sheets for 3-5 minutes before transferring to cooling rack. Store in air-tight container.
NOTES
*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