GF pumpkin cookies with chocolate chips.
| | | | | | | | | |

GF Chocolate Chip Raisin Pumpkin Cookies

This post may contain affiliate links. That means if you click and buy, I may receive a small commission (at zero cost to you). Please see my full disclaimer policy for details.

GF chocolate chip & raisin pumpkin cookies are one of my favorite fall “go-to” cookies, with all the flavors of the upcoming season.

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.

My grandma always had frozen chocolate chip cookies in her freezer and I grew to love frozen cookies. As a result, I freeze ALL my cookies and these are no exception. You might give them a try this way. Of course, be sure to enjoy them fresh from the oven!!!

One of my favorite cookie flour combinations is equal parts brown rice flour and garbanzo bean flour. I use it quite often in my cookie recipes.

 

pumpkin cookies with chocolate chips and raisins

 

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

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

 

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
 

Please pin and share

Delicious soft pumpkin cookies with chocolate chips and raisins

Similar Posts

2 Comments

Leave a Reply

Your email address will not be published.

Recipe Rating