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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 Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
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