Gluten-Free Pumpkin Chocolate Chip Cookies
These soft and chewy cookies combine warm cinnamon and pumpkin puree with tigernut flour for a naturally sweet treat. The addition of collagen and gelatin creates a tender texture, while dairy-free chocolate chips provide rich bursts of flavor. Perfect for fall gatherings or when you want a healthier cookie option that doesn't compromise on taste. The maple syrup adds natural sweetness that complements the pumpkin beautifully.
Ingredients
Instructions
- 1
Preheat the oven and line a baking sheet with parchment paper
- 2
Combine all dry ingredients except chocolate chips in a large mixing bowl and stir
- 3
Mix in maple syrup, coconut oil, and pumpkin puree until smooth cookie dough forms
- 4
Fold in chocolate chips and mix
- 5
Form dough into cookies and space evenly on baking sheet
- 6
Bake for 10 minutes
- 7
Remove from oven and transfer to cooling rack
Tips
For AIP compliance, substitute carob chips for chocolate chips to avoid nightshades and processed ingredients.
Store cookies in the refrigerator for 1-2 days to maintain freshness and texture.
Good to Know
Store in refrigerator for 1-2 days
Serve warm or at room temperature
Common Mistakes
Don't overbake as cookies will continue cooking on hot pan after removal
Substitutions
may change texture slightly
FAQ
Can I make these without collagen and gelatin?
Yes, but the texture will be different. You may need to add an extra tablespoon of flour to compensate for binding.
How long do these cookies keep?
Store in refrigerator for 1-2 days for best texture and freshness.
Can I freeze the cookie dough?
Yes, form cookies and freeze on baking sheet, then transfer to container. Bake directly from frozen, adding 2-3 minutes.