These lovelies are somewhere in between cookies and cakes… and some may say they even have a little muffin action going on! Not overly pumpkiny, these soft and scrumptious cookies are a perfect snack with hot chocolate on a brisk autumn night.
Super Soft Chocolate Chip Pumpkin Cookies ~ Vegan & Gluten Free
- 1/2 cup dairy free margarine
- 1 1/3 cups granulated sugar
- 1 1/4 cups canned pumpkin
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 1 1/4 cups sweet white sorghum flour
- 3/4 cup brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca flour
- 1 tsp xanthan gum
- 1 cup vegan chocolate chips
Preheat oven to 350 °F.
Cream together the margarine and sugar. Once smooth, mix in pumpkin puree.
In separate bowl, mix together the rest of the ingredients except for the chocolate chips. Slowly fold flour mixture into pumpkin/sugar mixture just until mixed. Fold in chocolate chips.
Drop by spoonfuls (about tbsp size… maybe a touch larger) onto an un-greased cookie sheet. Bake for 17 minutes in preheated oven. Remove from oven and let cool completely before enjoying!