Pumpkin Chocolate Chip Cookies So Good They Will Make You Say "Momma!"

I was at a friend's house the other night and we were talking about chocolate and cookies and pumpkins. And then we were talking about pumpkin chocolate chip cookies, which sounded weird to me!

Except, a friend of mine that was there said she drove to three stores the day before looking for pumpkin chocolate chip cookies. So I thought to myself, there must be something to that combination.

I asked how to make those and the hostess said "It's easy, just substitute the pumpkin for the fat in the cookies."

Bingo! Now I was listening!

I don't make cookies very often, because they have so much fat and hello, I would like to keep my girlish figure. Plus the boy does not do so well with too much fat. So... Chocolate chip cookies with no fat. I am there!

First I had to go find a good chocolate chip cookie recipe, The one I ended up liking is from Gluten Free Goddess.

I changed up the flour, because oops, no buckwheat flour (what the recipe called for) in cupboard. Few other changes were made to make the recipe easier and pumpkin was substituted for the fat.

And let me tell you, these cookies are so good, they should be illegal! They are so good, people whom I shared them with are texting me back IN ALL CAPS about how good they are. People who were at my house when I took them out of the oven scraped the parchment paper the cookies were made on for cookie bits!And the boy inhaled all the cookies given to him (which is why I have a stash hidden.)

So, make these at your own risk, but if you do, hide and save them for yourself!

Pumpkin Chocolate Chip Cookies So Good They Will Make You Say "Momma!"

Dry ingredients:

1 cup quinola flour
1 cup brown rice flour
1/2 cup tapioca starch
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons baking soda
1 teaspoon sea salt

Wet ingredients:

1 can (15 oz) pumpkin
1 1/2 cups organic sugar
1 tsp vanilla
2 eggs

Add in:

10-oz bag of chocolate chips (I only had 8 oz of choc chips and that was plenty)
Couple of hand fulls of raisins


Directions:

Whisk together the flours, tapioca starch, xanthan gum, baking soda and sea salt in a big mixing bowl.

In a separate bowl, beat the pumpkin, sugar, vanilla extract. Add beaten eggs.

Add wet ingredients to dry. Mix to combine. When the dough becomes too stiff to mix, work with your hands. If it's too dry, add in a little milk of choice.

You are looking for a cookie-like consistency of dough, something that stays together enough to be handled with a spoon.

Add in chocolate chips and raisins and mix by hand. Cover and refrigerate for 1 hour, if you can wait that long!

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.

Scoop spoon fulls of dough onto cookie sheet, about 2 inches apart. Press the mounds of dough only a little, leaving cookies in stack shapes.

Bake 12-15 minutes. You will know cookies are done when they spring back to touch and the edges begin to brown slightly. They will harden as they cool, so do not over bake.

Makes something like 30 cookies.

Cool on paper slid off the cookie sheets, or if you want to, put on cooling rack. Hide and eat them immediately! :)