Gluten Free Pumpkin Chocolate Chip Cookies

Tonight, we made fellowship treats for after church. I found this nice recipe for chocolate chip cookies, however the recipe called for a white bean mash. The idea of beans in cookies is not appealing so, I decided to substitute the beans for pumpkin (since it is fall! :) ). Once the cookies were done baking, they were VERY soft so, be carefully when transferring to cooling rack. The cookies were good, very airy & light. I think I added too much nutmeg which made them have a too much flavor in the dough.

My Little Helper!

1 cup Bob's All Purpose GF Flour

1/2 teaspoon baking soda 
1/2 teaspoon salt 
8 tablespoons unsalted butter 
1/4 cup sugar 
1/4 cup brown sugar, packed 
2 egg yolks 
1 teaspoon pure vanilla extract 
1/4 cup White Bean Puree (I used 1/4 cup Pumpkin Puree)
1/2 cup semi-sweet chocolate chips


I also added pumpkin spice, nutmeg & cinnamon to the mixture to bring out the pumpkin. 


Preheat oven to 350 degrees. 

Remove butter from refrigerator to let soften. 

In a large bowl, whisk together GF Flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, beat butter and both sugars until creamy. Beat in egg yolks, vanilla, and pumpkin puree. Add dry ingredients and mix on low speed. Stir in chocolate chips. 

Make small cookies by dropping heaping teaspoonfuls, spaced about an inch apart, onto nonstick or parchment- lined baking sheets.

Bake for about 12 minutes (although the original recipes said 18 mins) golden brown. Let cool on a metal rack.