With it being the season of giving, I thought that it would be timely to publish another recipe, but this time for those who are gluten-free. There is a recipe for Pumpkin Chocolate Chip Pecan Cookies that my family has tweaked in order for it to be gluten-free, as well as easily being nut-optional. Although nuts add some more flavor to the pumpkin, this change makes it accessible to more people with severe allergies.
Ingredients:
- 1 cup organic pumpkin puree
- 2 organic eggs
- 1 tsp vanilla
- 1/3 cup coconut oil
- 2 tbsp honey
- 1 1/2 cups almond flour
- 1 tsp cinnamon
- 1/2 tsp Trader Joe’s Pumpkin Pie
- Spice
- 1/2 tsp baking soda
- 2/3 cup chopped pecans + 2 tbsp
- finely chopped pecans for topping
- 1/4 cup Enjoy Life Chocolate Chips (mini morsels)
Ingredients for the Gluten-Free Pumpkin Chocolate Chip Cookies
Directions:
- Preheat the oven to 350 degrees.
- Use an electric mixer to combine pumpkin puree, eggs, vanilla and coconut oil and blend until well combined.
- Add in the remaining ingredients (except the finely chopped pecans for toppings) and mix.
- Line your baking sheet with parchment paper and drop large spoonfuls of the batter.
- Gently press down on each to slightly flatten. Sprinkle the top of each cook with the remaining pecans.
- Bake the cookies for approximately 15-18 minutes or until golden on top.
- Let them cool on baking sheet for 5 minutes before transferring to a cooling rack.
- Enjoy!