Gluten-Free Pumpkin Chocolate Chip Cookies
yields: 12 large cookies
These gluten-free pumpkin chocolate chip cookies have crisp edges and moist chewy centers. Studded the hazelnuts for crunch, they're the perfect fall cookie!
Ingredients
- ¾ cup + 2 tablespoons (106 g) hazelnut flour , or superfine blanched almond flour (See nut-free version below)
- ½ cup + 3 tablespoons (90 g) Bob's Red Mill tapioca flour
- 3 tablespoons (33 g) sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ cup unsalted butter
- ½ cup (115 g) (115g) light brown sugar, packed
- ¼ cup + 2 teaspoons (60 g) granulated sugar
- ⅓ cup canned pumpkin puree
- 1 large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 4 ounces (½ cup) chopped chocolate chunks
- ½ cup hazelnuts, toasted, loose peels rubbed off & discarded, and coarsley chopped or toasted pecans, coarsely chopped
- Optional: Flaky salt, for garnish
INSTRUCTIONS
- In a medium bowl, whisk together the hazelnut flour, tapioca flour, baking soda, salt, and spices. Set aside.
- Add the sugar to the bowl of a stand mixer or, if mixing by hand, a large bowl.
- In a small saucepan or skillet, melt the butter over medium heat. Keep cooking, stirring occasionally until the butter browns. First it will foam up and then smell toasty with little brown flecks. Pour the browned butter over the sugar and stir a couple of times.
- Mix in the pumpkin puree, followed by the egg yolk and vanilla, mixing until combined.
- Slowly add the dry ingredients, mixing until combined.
- Add the chopped hazelnuts and chocolate and mix until evenly distributed.
- Cover the dough with plastic and chill for at least 1 hour.
- Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- Drop large scoops (3 tablespoons) of dough onto the lined baking sheet, about 3 inches apart (you might need to bake in batches). Sprinkle the tops of the cookies with a few flakes of salt. If the dough has softened up, chill the dough on the baking sheet for another 10 minutes.
- Bake for 16-18 minutes, until the edges are golden brown and the top is set, but still soft, rotating the pan halfway through.
- Remove from oven and let cool on the baking sheet for a minute or two before carefully transferring with a thin spatula to a wire rack to cool for 10 minutes before serving.
Notes
Nut-free variation
If you cannot tolerate nuts, skip the added hazelnuts and use the oat flour version below. Sub the hazelnut flour, tapioca flour, and sweet rice flour with
- 94g Gluten-free oat flour
- 34g Tapioca flour
- 32g Sweet rice flour
