These fluffy cookies are easy, gluten-free, vegan, and delicious!
Prep Time8 minutesmins
Cook Time12 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: American
Servings: 39cookies
Ingredients
1cupgluten-free flour mix-- I use 1/3 cup each of garbanzo flour, teff flour, and quinoa flour, but any gluten-free mix will do. If you are not gluten-free, regular flour should work fine here.
1teaspoonbaking soda
1/2teaspoon cream of tartar
1/2teaspoonground cinnamon
1/8 to 1/16teaspooneach of cloves, nutmeg, and powdered ginger
3tablespoonscoconut sugaror regular sugar
1tablespoonfinely ground flax seed-- Important! If your flaxseed does not look like a fine powder, blend it in a blender until it does.
1/2cuppumpkin puree-- Either homemade or store bought is fine. Don't use "pumpkin pie filling" though.
3tablespoonsmaple syrup
3tablespoons canola oil-- organic recommended
3tablespoonswater
1teaspoonvanilla extract-- optional!
3/4cupchocolate chips
Instructions
Preheat oven to 350 degrees.
Place dry ingredients in a mixing bowl. Stir.
Add wet ingredients. Stir until mixed well.
Either scoop one-tablespoon-sized balls of dough onto nonstick cookie sheets (I like a small cookie scoop for this), or spread the dough into an eight-inch square silicone pan and smooth it out evenly. If you are making individual cookies they don't spread much, so you can space them fairly close together.
Bake cookies for 12 minutes, or the 8 inch pan for 20 minutes.
Let cool. If you made a pan of cookies, cut into 36 squares. Serve!
Notes
You can also use a medium-sized cookie scoop (1 1/2 tablespoons of dough) to make about 20 cookies; bake them for 14 minutes.In case it's useful, here are instructions for how to cook a fresh pumpkin.