Gluten Free Chocolate Chip Pumpkin Cookies

I cannot even begin to tell a lie, I baked these chocolate chip pumpkin cookies for the millionth time in my life on September 1st. Yes, I am that person who loves fall. I am that person who puts her boots on in 90 degree weather sweating like crazy. I am that person who thinks that fall starts the minute August ends and September starts. I am THAT person.

The first step is admitting right? Or is that if you have a problem? Because I literally see no problem here at all! Judge all you want. I see those women in UGGs with their iced PSLs. Own it girl just OWN IT!

Anyways, we are carrying on with these delicious chocolate chip pumpkin cookies. I cannot get enough of them. I brought them into work this passed week because Lord knows we do not need them at home… My mother and I devoured 10 in a day! People were definitely thinking I was the insane one bring chocolate chip pumpkin cookies into the office, but once they tried them, they were definitely in the Fall spirit if you ask me!

I bet you didn’t know they were vegan too! Yes, darling all vegan, all gluten free and all delicious. I could honestly share how good these cookies are. Super soft, moist (yes the word!) and has a hint of cinnamon which makes them just amazing. I can’t hold back with just one, I literally have to have at least three every single time.

Gluten Free Chocolate Chip Pumpkin Cookies

1/2 cup Oil (I used coconut oil but canola or vegetable oil are good)
1 1/4 cup Pumpkin Puree (if you want egg take out 1/4 cup and replace with egg)
1 cup sugar
1 tsp Vanilla
1 tsp Baking Soda
1 tsp Almond Milk ( you can use any kind of milk too)
2 tsp Cinnamon
Pinch of Cardamom (completely optional but so yummy)
2 tsp Baking Powder
1/2 tsp Salt
1 1/2 cup Brown Rice Flour
2/3 cup Tapioca Starch
1 tsp Xanthan Gum
1 cup Chocolate Chips ( I don’t measure honestly)

Preheat oven to 350 degrees Fahrenheit. Mix together your flour, starch, baking powder and baking soda, salt, spices and xanthan gum. Set aside. Mix in a large mixing bowl or the bowl of a stand mixer oil, pumpkin, sugar, vanilla and milk. Then add in your dry ingredients just until combined. Mix in those chocolate gems and stir.

I used a Tbsp cookie scooper to scoop out the dough and place on a parchment paper prepared cookie sheet. If you use the scooper they will stay nice an fluffy and they do not spread out. Bake for 15 minutes. Leave on cookie sheet for 5 minutes to let the bottom brown a tiny bit.

You are a boss because you just made the best dang cookies ever, in my opinion.

Need I say more? The best is to try them warm when they just come out of the oven and the steam is still rolling off of them when you pull them apart. I cannot think about these chocolate chip pumpkin cookies without tasting them in my mouth! Seriously you will feel as strongly about them to if you are a dedicated pumpkin addict. If not you will still love them. I swear it!

Can you tell that I am so ready for fall? My boots are dusted off, all of my wardrobe is slowly going from bright and vibrant colors to maroons and forest green colors. These chocolate chip pumpkin cookies are hitting spot just thinking about it all too! Plus there is nothing quite like fall in the mountains of North Carolina!

Come join my journey to being a better self on my Instagram! We must first love ourselves before we can expect others to truly love us. Sometimes that it the hardest part ever! Check it out on Instagram: @notshabbygabby

Deliciously,
Gabby