Grain Free Pumpkin Chocolate Chip Cookies. (Paleo/ Gluten Free/ Nut Free)
I made these cookies at least 14 times. They took me a month to figure out (playing with the recipe here and there) . That sounds ridiculous. I'm relatively new to working with Cassava flour so at this point I'm still in trial and error mode vs. knowing what happens when you put it in a bowl with other ingredients.
Many of the batches were very good! Good enough to post- but I had a certain texture in mind that I wanted and I got obsessed and couldn't stop till I made it happen. Andd I did- so here we go! They are soft, fluffy chewy and easy to make!
Check out the notes section below the recipe- as there are some fun modifications you can do to get the texture of your choice!
· 1/2 Cup of Ottos Cassava Flour
· 1/2 Cup of Potato Starch, Tapioca or Arrowroot Starch (see note below about this)
· 3/4 Cup of Cane Sugar, Organic Cane, Granulated Honey or Palm Sugar (See note below)
· 1 1/4 tsp. Pumpkin Pie Spice
· 1/8 Tsp. Baking Powder
· 1 Tsp. Vanilla Extract
· 1 Stick SALTED Butter slightly soft (8 tbsp)
· 6 Tbsp Spectrum Shortening
· 1 Large Egg YOLK (Do not put the egg white in the cookies)
· 1/4 cup + 3 Tbsp of Pumpkin Puree
· Orange Food Coloring (Optional)
· 1 cup of Chocolate Chips
1. Preheat oven to 375 degrees. Prepare two cookie sheets by placing parchment on them. Set aside.
2. In the bowl of a stand mixer (or using a hand mixer) Combine all of the ingredients except the chocolate chips and food coloring. Once the batter if fully mixed you can add a little food coloring if you wish and stir in the chocolate chips.
3. Using a cookie scoop that is about the size of a heaping tbsp scoop about 18 cookies on to the two trays leaving some space between them (remember that they spread!)
4. Bake the cookies 10-12 minutes one tray at a time. (You could bake them together but they may need an extra minute or two in the oven- I did not test this out to give you precise timing)
5. Let the cookies cool fully on the baking sheet before removing them (like many cookies these ones are a bit crumbly until cooled)
6. Store at room temperature in a sealed container or freeze. If you put them in the fridge they may dry out some.
-For a Thicker/Chewier cookie use Potato Starch. For a thinner/Cakier cookie use Tapioca or Arrowrroot Starch. - The type of granulated sugar you choose makes a HUGE Difference. Regular white sugar makes the cookies spread the most. Organic Cane Sugar was next best when it came to a great texture/spreading. Yes, I know those are not paleo sugars but I tried a little of everything to see what happened with the various types of sugar so I could share with you my results. Cane sugar also yields the best color in the cookies. The next options are granulated honey, granulated Maple Sugar and palm sugar- your cookies will not spread quite as well using them- and keep in mind that when using palm sugar it will make your cookies darker in color than mine in the photos. If you want to stick to Paleo use the granulated honey, maple or palm sugar option. - The batter will be very thin and wet- snag a cookie scoop if your don't have one- it'll make this really easy! A spoon may work as well but your cookies won't have as good of a shape. - There is no need to refrigerate this cookie dough! It'll be thinner than you expected and thats ok :) In fact if you put it in the fridge your cookies will spread less. - To make these cookies sugar free use xylitol or a sugar free blend. I'm not sure how much the cookies will spread using those options as I didn't test it out. - To make these cookies dairy free you could use all shortening (though the cookies won't have quite as good flavor) or a butter replacement will work. You can also use dairy free chocolate chips!