Who says gluten-free Halloween cookies have to taste like cardboard? I had a great time baking with my little guy last night making a modified version of pumpkin chocolate chip cookies. The original recipes is from Elana’s Pantry. It is nice mixing up the different flours you use. There is no need to always use the same gluten-free flour mix. This recipe calls for Coconut flour and arrowroot powder vs xantham gum which can get a bad wrap.
I modified the recipe by using less pumpkin puree, adding a tad bit of raw cacao nibs vs chocolate chips and using pink himalayan salt. You can mix it up! The kiddos will love the chocolate chips and wellness warriors will enjoy the dark flavor from the cacao nibs. Please let me know how you like the recipe. Make sure to let them cool for one hour so they don’t fall apart.
Gluten Free Halloween Cookies:
1/4 cup coconut flour
1/4 cup arrowroot powder
1 teaspoon pumpkin spice
1/2 teaspoon himalayan salt
1/2 teaspoon baking soda
1/2 cup butter, cold, cut into 12 pieces
1/8 cup canned pumpkin puree (great for skin, eyes, hair)
1/4 cup of honey
1/2 cup chocolate chips or raw cacao nibs
Mix all ingredients in a food processor and mix on pulse. Add dry ingredients first. Second, add butter, honey, pumpkin puree until the mixture turns into dough form. Scrape the sides, remove blade, mix ingredients in a bowl and add chocolate chip or cacao nibs.
Scoop 1 tablespoon size and add to a lined cookie tray. I use parchment paper or a non stick silicon mat.
Bake for 350 for 10-15 minutes. Let them cool for one hour. Serve and enjoy.
PS: Try this with Banana Ice Cream:
1 frozen banana
1/4 cup pumpkin puree
1 tsp maple syrup
*Blend in a food processor and enjoy~
Have a Safe & Happy Halloween!