The first time I made gluten free cookies, it was my chocolate chip cookie recipe with a few adjustments but the second time it was a new cookie invention. I'd specifically chosen to use dark brown sugar because it adds moisture and gluten free cookies can turn out drier than their glutenated counterparts. Add a little pumpkin and some cranberries (well the dried ones) and bam! Deliciousness! These can be made with or without the white chocolate chips. The soft cookie is so tasty, it will surely please anyone who has to be gluten free and it might even surprise other family members who don't.
Pumpkin cranberry white chocolate chip (gf)
2 1/4 cup Bobs Red Mill 1 to 1 gf flour (370g)
3/4 cup dark brown sugar (150g)
3/4 cup granulated sugar (150g)
1/4 cup pumpkin (70g)
1 cup butter at room temperature
1 egg room temperature
1 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1/2 cup cran-raisins (65 g)
1 cup white chocolate chip (170g) *
Preheat oven to 350
Cream the butter with all the sugar until smooth (about 3 minutes). Scrap sides.
Add egg and blend well
Mix dry ingredients together, then add about half to butter/sugar/egg mix. Blend well (about 1-2 min on low speed).
Add the pumpkin puree and blend well, then the remaining flour. Scrap bowl
Add Cran-raisins and chips (or other add-in) and mix until just blended.
Scoop about 32g per cookie onto a parchment covered cookie sheet. (Parchment helps to ensure no cross contact for people who cannot have gluten in case you use your cookie sheets for glutenated cookies too).
Bake 12-14 minutes depending on how soft or crisp you like your cookie. I'm usually at a 12-13 minute depending on my oven's mood.
Seriously folks, the number of people who bought these cookies when I had my business that did not need to eat gluten free but enjoyed the flavor of these cookies took me by surprise. It's so good this time of year.
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