GF Chocolate Chip Raisin Pumpkin Cookies

I love raisins in muffins and cookies. This seemed like the perfect cookie for raisins, but I also liked the chocolate with the pumpkin….solution was to add both.

To Make GF Chocolate Chip & Raisin Pumpkin Cookies You Will Need These Ingredients:

• Butter or any dairy-free butter substitute
• Sugar, or any dry sweetener
• Gluten-free flour mix (purchased type) or homemade gluten-free flour mixes (I used the combination I mentioned above.)
• Pumpkin
• Vanilla
• Cinnamon
• Baking soda
• Baking powder ~ corn-free if needed
• Xanthan gum (omit if using a gluten-free, measure-for-measure type flour blend)
• Eggs (or egg replacer) I use Enger-G Egg Replacer or aquafaba.
• Mini chocolate chips ~ Allergy-Friendly if needed like Enjoy Life Semi-Sweet Mini Chocolate Chips
• Raisins

Store in an airtight container or in freezer bags, my favorite way. These cookies are fabulous frosted too!

 

Print Recipe

GF Chocolate Chip & Raisin Pumpkin Cookies

Soft and mildly flavored gluten free chocolate chip & raisin cookies with an egg free option. A freezer friendly delightful cookie.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Dessert, Snack

Cuisine: American

Keyword: allergy-friendly, cookies, dairy-free, gluten free chocolate chip raisin pumpkin cookies, gluten-free, Low FODMAP

Ingredients

• 1/2 cup butter softened or any butter substitute
• 1 cup sugar ~ or any dry sweetener
• 2 cups gluten-free flour mix.   ~ or the combination I mention in notes.
• 1 cup canned pumpkin
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder ~ corn-free if needed, link is in notes
• 1/2 tsp xanthan gum
• 2 eggs or egg replacer I used Enger-G Egg Replacer or Aquafaba
• 3/4 cup mini chocolate chips allergy-friendly link is in notes
• 1/2 cup raisins

Instructions

• Preheat oven to 350
• In a large mixing bowl:
• Cream together butter and sugar.
• Add eggs or egg replacer, vanilla, and pumpkin. Mix well.
• Stir in dry ingredients.  Fold in chocolate chips and raisins.
• Drop by small cookie scoops (about 2 Tbls) onto prepared baking sheets. Bake for 12-15 minutes or until set. Cool on wire racks.
• Store in an airtight container or in freezer bags, my favorite way.

Notes

Enger-G Egg Replacer

One of my favorite gluten-free flour combinations for cookies is equal parts of brown rice flour and garbanzo bean flour. I also like measure-for-measure flour blends.

If you use a measure-for-measure type gluten-free flour blend omit Xanthan Gum.

** Corn-free baking powder

** Enjoy Life Semi-Sweet Mini Chocolate Chips

 

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