Chill your dough if you want puffy cookies. It will also spread much more while baking. You can certainly make your cookies right after mixing, but warm dough is sticky and hard to work with. Chill your cookie doughįor best results, cover and chill the bowl of dough in your fridge for about an hour before forming it into cookies. Because everyone in my family loves chocolate chip cookies, I went with a cup and a half of milk chocolate chips. Chocolate chips for the winįinally, fold in your chocolate chips. Once combined, you can increase your mixer speed to combine well, scraping down the sides as needed. Next add the dry ingredients to your wet ingredients.īegin with your mixer on low speed and combine. You can use a pastry cutter, fork, or whisk to mix.
SUGA FREE SMELL MY FINGER ZIP FREE
Then, in a separate bowl, mix your dry ingredients: gluten free flour, salt, pumpkin spice for flavor, and baking powder for fluffiness. I like that.īeat all these wet ingredients on high for about one more minute.Ĭombine dry ingredients in a separate bowl
SUGA FREE SMELL MY FINGER ZIP FULL
It’s rich in Vitamin A, low in calories, and packed full of antioxidants that can boost your immune system and support overall health, along with promoting healthy skin. Then add your honey, vanilla, and pumpkin. Pumpkin replaces eggs in this recipe, binding the ingredients with lovely moisture and texture.Īnd pumpkin is loaded with nutrients. So begin by beating your softened butter in your stand mixer or with your hand-held mixer until it’s nice and fluffy. But these pumpkin cookies are sweetened with honey rather than sugar. Many cookie recipes begin with creaming the butter with sugar. When you squeeze it, it should leave an indent but there should still be some slight resistance.
You want your butter to be almost room temperature (not melted!). Take your butter out of the fridge about an hour before you’re ready to start mixing your batter. I have a few tricks for you to make these melt-in-your-mouth gluten free cookies. I think you’ll join me in exclaiming, “I can’t believe they’re gluten free!” Soften your butterīegin with a stick of softened butter so your cookies will turn out cakey rather than chewy. Gluten free baking can be challenging, to say the least. These small sales are how I keep the site up and running. Please Note: Links may be affiliate links which means I will earn a small commission if you buy the item at no extra cost to you. *Free printable recipe card is available at the end of the post.
Let me show you how easy they are to make.
These amazing cookies are slightly crunchy on the outside, soft and fluffy and buttery on the inside, sweetened with a touch of honey, flavored with warm pumpkin spice, and chock full of milk chocolate chips. After tweaking and testing and several batches of cookies later (75 cookies to be exact, lol), I finally perfected the recipe. And they smell heavenly when they’re baking in your oven.Ī few weeks ago, inspired by the autumn weather, I set out to create a recipe for the most delicious pumpkin gluten free cookies. They’re refined sugar free and gluten free so everyone can enjoy them. These healthy cookies are loaded with milk chocolate chips.