YIELD: 20 COOKIES
Just as the name implies, these cookies are super soft and chock-full of pumpkin goodness. I love making these for Halloween parties, as they are always quick to get gobbled up!
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Ingredients
1⅓ cups sugar
1¼ cups canned (or fresh, drained well in cheesecloth) pumpkin puree
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon sea salt
1¼ cups sorghum flour
¾ cup brown rice flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
1 cup non-dairy chocolate chips
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Directions
- Preheat oven to 350 °F.
- Cream together the margarine and sugar.
- Once smooth, mix in the pumpkin.
- In a separate bowl, mix together the rest of the ingredients except for the chocolate chips.
- Slowly fold the flour mixture into the pumpkin mixture just until mixed.
- Fold in the chocolate chips.
- Drop by tablespoonfuls onto an ungreased cookie sheet about 2 inches apart.
- Bake for 17 minutes.
- Remove from oven and let cool completely before enjoying.
- Store in an airtight container for up to 1 week.
