Gluten-free baking is a task some may call, “Struggle City.” It is like a 2nd grade science project gone bad. I spend hours pinning recipes on Pinterest; each with a picture that knocks your socks off. Let’s be real – Pinterest baking recipes rarely turn out to be tasty. My personal experience has resulted in more muffins that look like hockey pucks than cupcakes that make my mouth water.

Baking in general is hard! Measurements need to be so precise unlike with cooking. My mom is both an amazing baker and cook. Everything she makes brings happiness to your heart and your tummy. My approach to baking is a little different than my mom’s. She sticks with the classic; butter, sugar and flour. I on the other hand opt for coconut oil, honey and oats or nut flours. My lack of baking skills and gluten-free diet have not resulted in all that many successful baked goods, but recently I came up with a winner! After reading dozens of recipes I came up with the combo below.  I hope this recipe is a success for you too, so you can bring some pumpkin into your life this season.

Ingredients:

3/4 c Pumpkin Puree

1/2 c Coconut Flour

1/2 c Mini Chocolate Chips

1/4 c Organic Extra Virgin Coconut Oil (melted, but cool)

1/4 c Organic Pure Maple Syrup

1 Organic Egg

1 TBSP Vanilla Extract

1 TBSP Organic Ground Flax Seed

1 1/2 TSP Cinnamon

1/2 TSP Salt

1/2 TSP Nutmeg

Raw sugar for sprinkling (optional)

Directions:

Preheat over to 350 degrees and line cookie sheet(s) with parchment paper.

First, combine wet ingredients in a stand mixer (pumpkin, maple syrup, coconut oil, egg and vanilla). Next, sift together the dry ingredients (coconut flour, flax seed, cinnamon, salt and nutmeg). Then add the dry ingredients to the wet mixture; mix until combine. The batter will be crumbly.  Last, add the chocolate chips and gently combine with a rubber spatula.

Using a ice cream scoop (size should be about a quarter of a cup) evenly scoop the batter to form balls. Make sure it’s a clean even scoop to ensure you cookies bake evenly. Lightly press down on each ball with the bottom of the ice cream scoop and sprinkle with raw sugar if desired. Bake for 26 minutes rotating halfway through. This recipe makes 13 cookies.

Note – If your batter seems too dry, I recommend adding pumpkin puree (not more coconut oil) by the tablespoon.

xo Miss Alyss