Gluten Free Soft Pumpkin Chocolate Chip Cookies. Doesn’t the name alone just draw you in? It simply wraps up all the best tings about Fall. Well, it least in the food department: pumpkin, chocolate, cookies, decadent, home-baked. Ugh, all my Fall favorites.
Are Gluten Free Soft Pumpkin Chocolate Chip Cookies healthy?
These Gluten Free Soft Pumpkin Chocolate Chip Cookies are healthier than most! They are made with gluten free flour (duh), grass-fed butter, rich dark chocolate, nutrient-rich pumpkin, delicious spices, pasture-raised eggs, and so much more. So, I definitely deem them to be a “healthier” cookie recipe. Actually, they’re much healthier than the traditional recipe, which is typically high in sugar and calories and very inflammatory.
Alternatively, this recipe is filled with essential vitamins and minerals. Pumpkin is filled with vitamin A, potassium, and zinc, all of which are important for healthy mind and body. Using grass-fed butter, pasture-raised eggs, coconut sugar, and Ceylon cinnamon create a rich and delicious, yet anti-inflammatory, antioxidant-rich sweet treat.
What You Need to Make This Recipe
- Pumpkin puree
- Gluten free flour (I like this one)
- Grass-fed butter
- Coconut sugar
- Pasture-raised egg
- Ceylon cinnamon
- Dark chocolate chips
Most of these ingredients you’ll probably have on hand already. That being said, this recipe a quick and convenient sweet treat for your random Tuesday night sweet tooth craving!
Other Healthy Pumpkin Recipes
Is there any such thing as too many pumpkin recipes? Heck, no.
- 1.5 cups gluten free flour
- 3/4 cup coconut sugar
- 1 tsp pumpkin spice
- 1 tsp ceylon cinnamon (or conventional)
- 1/2 tsp baking soda
- 1 egg, room temperature
- 1/2 cup grass-fed butter or ghee, softened
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 - 3/4 cup dark chocolate chips and/or white chocolate chips
- Preheat the oven to 325 F and line a baking sheet with parchment paper.
- With an electric mixer, combine the butter, sugar, egg, and vanilla. In a separate bowl, mix the flour, spices, and baking soda.
- Pour the flour mixture into the butter one. Mix. Add the pumpkin puree and continue to mix.
- Add the chococalte chips and stir.
- Drop ~1 tbs of cookie dough onto the parchment paper and repeat with remaining batter.
- Bake for 8-10 minutes. Let cool for 2 minutes before transfering to a wired cooling rack.
- Store, covered, on the counter for 4-5 days. Or, place the cookies in a freezer bag and store in the freezer for a couple months.