Preheat oven to 350 degrees and line two baking sheets with parchment paper; set aside.
These Pumpkin Spice Chocolate Chip Cookies are guaranteed to become a fall favorite! Plus, they're made with Enjoy Life chocolate mini chips that are certified gluten-free and vegan, and free of 14 common allergens.
Servings and Ingredients
|2 c. Good Graces gluten-free all-purpose flour|
|1 tsp. Hy-Vee baking soda|
|1 tsp. Hy-Vee salt|
|1 ½ tsp. Hy-Vee ground cinnamon|
|¼ tsp. Hy-Vee ground ginger|
|¼ tsp. Hy-Vee nutmeg|
|¾ c. Hy-Vee packed light brown sugar|
|½ c. Hy-Vee granulated sugar|
|¼ c. Spectrum organic all vegetable shortening|
|1 c. Hy-Vee canned pumpkin, divided|
|1 ½ tsp. pure vanilla extract|
|1 c. Enjoy Life semi-sweet chocolate mini chips|
|1 tbsp. chia seeds|
|3 tbsp. hot water|
Things To Grab
- Two baking sheets
- Parchment paper
- Two medium bowls
- Cookie scoop
In a medium bowl, mix the gluten-free flour, baking soda, salt, ground cinnamon, ginger and nutmeg; set aside.
In another medium bowl, using a hand mixer, mix together the light brown sugar, granulated sugar, shortening and half the pumpkin puree for 2 to 3 minutes.
Add the remaining pumpkin puree, chia egg, vanilla extract and mini chips; mix until combined.
Hyvee Dietitian Expert TipIf you need to substitute an egg in a recipe, you can make a chia egg. Just add 3 tablespoons of warm water to 1 tablespoon of crushed chia seeds. Allow the seeds to soak for 5 minutes until you have a gel-like consistency. Then use the mixture in your recipe.
Using a hand mixer, combine the flour mixture and pumpkin mixture.
Using a cookie scoop or tablespoon, scoop out cooking dough on to parchment-lined baking sheets.
Bake for 10 to 12 minutes or until lightly browned around the edges. Remove and place on a cooling rack. Store in a tightly covered container for up to 5 to 7 days.