It’s cookie-o-clock! Pumpkin chocolate chip snickerdoodle cookies that is! I am hopping on the pumpkin-everything bandwagon and posting what happens to be my first-ever fall recipe!
These cookies are seriously my favorite ever! They are soft, gooey and sweet and perfect for anytime of day. I even had one with my oatmeal yesterday morning. I recommend making a double or triple batch of these because there is not a way to just eat one! They are way too addicting!
My boyfriend, Thomas, who usually shares whatever baked goods I make with his co-workers claimed they were too good to share. Then, my friend Claire who happens to be an expert recipe tester, called them “spot on”. After the taste testing yesterday, I gave Claire a few to take home but I soon learned she’s already in need of more cookies! I’m having to hide away a couple so I don’t eat them all first 😉
So I warn you, these cookies spell temptation! Hide them away to beat the cookie cravings!
Pumpkin Chocolate Chip Snickerdoodles (Vegan, Gluten-Free and Refined Sugar-Free)
Makes about 18 medium size cookies
1 1/2 cups Bob’s Red Mill All Purpose Gluten-Free Flour
1/2 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon of the following spices; nutmeg, cloves, and allspice
1/2 cup Earth Balance buttery spread
1 cup coconut sugar (plus extra 1/2 cup for topping)
1 teaspoon pure vanilla extract
6 tablespoons pumpkin puree
3/4 cups vegan chocolate chips
1. Melt vegan butter in a medium bowl in the microwave or 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
*Recipe adapted from Sally’s Baking Addiction
Hope you all enjoy these as much as I have!