I’m not gluten-free, I’ll start by saying. However, I am surrounded by people who are, and usually when it comes to cooking for our crew of friends, it’s easiest to plan to bake sans gluten when possible. These cookies, I came up with while prepping for a “family dinner,” and they were a great dessert—but they’d also make a great ride food!
I’m a terrible recipe follower, so while I looked at a few similar recipes to see what they were doing for flour, I didn’t want to actually follow any one recipe. This combo of rice and tapioca flours turned out amazing—and didn’t taste gluten-free at all! Super moist and chewy.
I’ll preface this recipe by saying that I am not a baker at all—I’m rushed, I mix stuff together when I should probably do it in a certain order, I plop stuff onto baking trays without measuring… But then again, I think that’s how most people actually approach baking, so apologies for my non-pinterest-worthy explanation/recipe below!
Measurements are imperfect, but here goes:
- 1 can pumpkin puree
- 1 cup chocolate chip cookies
- 1/2 cup tapioca flour
- 1 cup rice flour
- 1/2 cup potato starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 4 eggs
- 1/2 teaspoon vanilla extract
- 1/3 cup brown sugar OR 1/3 cup maple syrup
- Nutmeg and cinnamon, to taste
Ludicrously simple directions:
- Preheat oven to 350 degrees
- Blend dry ingredients
- Mix in the wet ingredients
- Put on tray in large tablespoon-sized scoops
- Bake 10-15 minutes
- Let them cool before you dig in!
