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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 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: allergy-friendly, cookies, dairy-free, gluten free chocolate chip raisin pumpkin cookies, gluten-free, Low FODMAP
Author: Mary Krick

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