half of our family is Gfree and the other half is not. when i make regular baked goods, it's hard to tell lila that she can't have them, so i mostly refrain from that because she's already given up enough in the eating department. but because of this, i was determined to turn my regular pumpkin cookies into a gluten free version. after a couple go-rounds, i feel as though i have perfected it. i mean, i don't want to brag on myself, but...i'm incredible. Jay kay.
so here ya go. i added the essential oils on my second test batch and it bumped up the depth of flavor to a million percent. omg.
Lila's Gluten Free Pumpkin Chocolate Chip Cookies
1 stick of butter
1/2 cup brown sugar
1 tsp vanilla
1/2 cup pumpkin
1 tsp salt
1 tsp pumpkin pie spice
1 drop young living cinnamon essential oil *
1 drop young living nutmeg essential oil *
2 cups all purpose gluten free flour
1/2 cup chocolate chips (or more if you are feeling generous)
let butter soften to room temp or microwave for 10 seconds
in a mixer add butter, brown sugar and vanilla and cream together.
add 1/2 cup of pumpkin and egg and mix until incorporated. don't over mix, guys. it hurts my soul.
add the salt, spice, oils, and i cup of gluten free flour at a time until incorporated. then add those chocolate chips.
bake at 350 for 12-15 minutes.
*all essential oils are not made for ingestion and can be dangerous if they are only perfume grade. that's why i can only recommend young living oils because of their commitment to purity and quality.