GF Chocolate Chip and Raisin Pumpkin Cookies
Soft and mildly flavored gluten free chocolate chip & raisin cookies with an egg free option. A freezer friendly delightful cookie.
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
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