These cookies are perfect for those of you who are like me, love variety but miss chocolate when you try something different. Seriously though, I pretty much always pick chocolate.
Okay, so this is just one of the recipes we’ve included in our free Fall Recipe Bundle, so if you haven’t downloaded your copy yet, you can do so here >>
Usually we make all of the recipes in our seasonal bundles, but we’ve been so busy with our new weight-loss program and The Podcast that we called in some help. This recipe was provided by my good friend Karissa, she blogs over at Vegan À La Mode, where she shares her love for food & fashion.
When I asked Karissa to if she could share a recipe, she sent this yummy cookie recipe over and let’s just say I wasn’t surprised – she has a little bit of a sweet tooth ;)
I knew this was going to be good!
Pumpkin Chip Snickerdoodle Cookies
- 1½ cups Bob’s Red Mill All Purpose Gluten-Free Flour
- ½ teaspoon xanthan gum
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon of the following spices; nutmeg, cloves, and allspice
- ½ cup Earth Balance buttery spread
- 1 cup coconut sugar (plus extra ½ cup for topping)
- 1 teaspoon pure vanilla extract
- 6 tablespoons pumpkin puree
- ¾ cups vegan chocolate chips
- Melt vegan butter in a medium in a pot over the stove. Then, whisk in coconut sugar and keep stirring until well combined. Next, add in vanilla and pumpkin puree and whisk together.
- In a separate large bowl, mix together gluten-free flour, xanthan gum, baking soda, baking powder, salt and spices with a whisk. Next, pour in your wet ingredient mixture. Stir well using a rubber spatula.
- If using chocolate chips, pour into the batter and fold well. Then cover the bowl and refrigerate the dough for 15 – 30 minutes, until it has firmed up a bit. (This is so you can roll them in coconut sugar). While you wait, preheat the oven to 350 degrees and line two cookie sheets with a baking mat or parchment paper.
- Pour remaining coconut sugar in a bowl and add a dash of cinnamon if desired. Then remove dough from fridge. Using a medium size cookie dough scoop, roll dough into a ball and then dunk each ball into the coconut sugar. Deposit onto the prepared baking mat and flatten with the palm of your hand. Sprinkle extra coconut sugar if desired.
- Bake for 8-9 minutes. They will look undercooked upon removal but they firm up as they cool. Be sure not to cook for any longer because they will dry out.
- After about 10 minutes, transfer to a wire cooling rack. Let sit for a recommended 60 minutes for optimum moistness and deliciousness :) Store remaining cooled cookies in an airtight container.
