• Preparation time: 15 minutes  
• Cook time: 14 minutes
• Servings: 1 ½ dozen cookies 

Ingredients

• ½ cup melted refined coconut oil
• ½ cup brown sugar, packed
• ½ cup white sugar
• 1 teaspoon vanilla extract
• 6 tablespoons 100% pumpkin puree(not pumpkin pie mix)
• ½ teaspoon xanthan gum
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 ½ cups gluten free flour (I recommend using my flour blend for best results.)
• ½ cup dairy-free/vegan chocolate chips

Instructions

• Preheat oven to 350°F. Line your baking sheets with parchment paper or a silicone baking mat
• In a bowl, whisk together the coconut oil and sugar. Add the pumpkin and vanilla and whisk until the coconut oil is emulsified and no longer separates from the other ingredients
• Add the xanthan gum, sale, baking soda, baking powder, and spices and whisk until evenly combined
• Using a spatula or wooden spoon, mix in the gluten free flour until you have s smooth dough. Stir in the chocolate chips
• Scoop the cookie dough 3 inches apart onto you prepared baking sheets using a 1 ½ tablespoon cookie scoop
• Bake for 12-14 minutes or until the edges and bottom of the cookies are slightly golden. Let cool on the baking sheets for at least 5 minutes before moving to a cooling rack