Gluten Free Chocolate Chip Cookies

Gluten free cookies rule. They are just as easy to make as regular cookies, and even though this recipe is for classic chocolate chip ones, you can easily fold in oatmeal, pecans, peanuts, coconut, or whatever else your heart desires. I use pumpkin purée to add to the soft texture, and it helps keep your cookies light, not dense.

Gluten Free Chocolate Chip Cookies

2 cups Bob's Red Mill All Purpose Flour
1/2 TBSP Xanthan Gum
1 tsp. Baking Powder
1/2 tsp. Salt

1/4 cup ground Flaxseed
1/2 cup cold Earth Balance Vegan Margarine
3/4 granulated Sugar
3/4 cup Brown Sugar
5 TBSP. Pumpkin Puree
1 TBSP. Pure Vanilla Extract
1/2 cup vegan, Semi-Sweet Chocolate Chips


Pre heat oven to 350°.
In a medium sized mixing bowl, preferably a deep one, combine cold margarine, sugar, brown sugar, vanilla, and pumpkin.. Use a your hands or a hand mixer to cream together all ingredients and stop when there are no more lumps of margarine. In a seperate bowl, sift together your gluten free flour, Xanthan gum, baking powder, flaxseed, and salt. Pour 3/4 of your flour mixture into your creamed margarine mixture and use your hands to combine and create a dough. Add the last of your flour mixture and finish combining dough should be moist and sticky. Fold in chocolate chips until evenly distributed. Line a cookie sheet with parchment paper and use a small ice cream scoop to portion out your cookies. Flatten them with your hand to be 1/4 inch thick and set them an inch apart from each other. Bake for 8-12 minutes depending on the size you've made them. They should be golden around the edges when ready to be removed from the oven. Let them cool at least 5 minutes so they settle into their shape and firm up. ENJOY.