These cookies have a delicious pumpkin taste and are light and airy. I feel like I want to say they remind me of a cross between a cookie and soufflé!
** OF Course Gluten-Free BUT this one is dairy-free and LOW SUGAR!!
1/4 cup applesauce
1 TBS unsalted butter (room temperature)
3/4 cup swerve
1/2 teas vanilla
1/2 teas baking powder
1/4 teas baking soda
1/2 teas xanthan gum
1/2 TBS psyllium husk powder
1/2 teas cinnamon
1/2 teas salt
1/2 cup cassava flour
1/2 cup brown rice flour
1/2 cup GF oat flour (can substitute with any GF flour here if you have reactions to oats)
1/2 cup + 1 TBS organic pumpkin purée
1/2 cup Carob chocolate chips
Mix apple sauce, sugar and egg together. Then add vanilla.
Next sift dry ingredients. And to the wet ingredients and mix.
Add pumpkin puree and mix. Add chips. Incorporate.
*Don’t over mix.
Scoop out 1/8 cup or less 2” apart on a parchment lined baking sheet.
Bake in preheated 350° oven for 12 minutes if you go a bit flatter in shape. If you prefer the cookies rounder and lighter, you will need additional time, so bake for 16 - 17 minutes.
Makes 16 cookies
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!