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(Gluten/Dairy Free) Chocolate Chip Pumpkin Spice Cookies

Chocolate Chip Pumpkin Spice Cookies (Gluten/Dairy Free)

Ingredients

• 1 cup canned pumpkin
• 1 egg
• ½ cup vegetable oil
• ½ cup Lakanto Sugar*
• 2 cups rice flour
• 2 tsp baking powder (I use INDIGO)
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp pink Himalayan salt (or Celtic sea salt)
• 1 tsp baking soda
• 1 tsp milk of your choice (I use coconut milk)
• 1 tbsp vanilla liquid extract (I use Simply Organic)
• ½ cup dark chocolate chips (I like using the brand “Enjoy Life”)

Directions

1. Preheat oven to 350 degrees. Use mixer to combine pumpkin, egg, oil and sugar.
2. In a separate mixing bowl, combine flour, baking powder, cinnamon, nutmeg, Himalayan salt and mix well.
3. In a small bowl, dissolve the baking soda in the milk and vanilla. Set aside.
4. Slowly add dry ingredients from step 2 to the ingredients mixture in step 1 and mix until thoroughly blended. Then add mixture from step 3 and continue mixing until everything is completely blended.
5. Fold the chocolate chips into the cookie batter. Use a small size ice cream scooper or tablespoon to scoop the dough onto a baking sheet, and bake in 350 degree oven for approximately 12-14 min OR until cookies begin to brown.
6. Remove cookies from oven and allow to cool for about 2 min on sheet. Then transfer to a cooling rack until cool and ENJOY!

Makes about 35 cookies

*LAKANTO: is a zero calorie, zero glycemic index all natural sweetener that can be used anywhere you would use sugar.  Lakanto is made extra high-purity Monk Fruit extract.