Super-Soft Chocolate Chip Pumpkin Cookies

Name: Super-Soft Chocolate Chip Pumpkin Cookies
Cook time: 20 min
Total time: 20 min
Yield: 12 servings
Cuisine: American
Ingredients: ½ cup non dairy margarine; 1⅓ cups sugar; 1¼ cups canned (or fresh, drained well in cheesecloth) pumpkin puree; 1 tsp. vanilla extract; 1 tsp. baking powder; ½ tsp. baking soda; 1 tsp. sea salt; 1¼ cups sorghum flour; ¾ cup brown rice flour; ½ cup potato starch; ¼ cup tapioca flour; 1 tsp. xanthan gum; 1 cup non dairy chocolate chips

Preheat oven to 350°F.

Cook20 min
Total20 min
Serves12
LevelIntermediate

Evening snack Dairy-Free Gluten-Free Vegan Vegetarian American

SUPER-SOFT CHOCOLATE CHIP PUMPKIN COOKIES

Ingredients

½ cup non dairy margarine
1⅓ cups sugar
1¼ cups canned (or fresh, drained well in cheesecloth) pumpkin puree
1 tsp. vanilla extract
1 tsp. baking powder
½ tsp. baking soda
1 tsp. sea salt
1¼ cups sorghum flour
¾ cup brown rice flour
½ cup potato starch
¼ cup tapioca flour
1 tsp. xanthan gum
1 cup non dairy chocolate chips

Method

Preheat oven to 350°F.
Cream together the margarine and sugar. Once smooth, mix in the pumpkin.
In 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 airtight container for up to 1 week.