Over this past month, I got addicted to baking with Pumpkin Spice. I fell in love with this fragrant spice, and simply couldn’t help but adding it to just about anything, including my oatmeal in the morning. Ever since we got back from the States, I suppose I just wanted that festive vibe to last a little longer.
So, this is how these cookies were thought of. I wanted to make gluten free chocolate chip cookies, and decided to add Pumpkin Spice to make them smell amazing. They indeed spread the most delicious aroma all over the kitchen while baking. They are dark, super chocolatey, very rich and just great for autumn and upcoming Thanksgiving, but also throughout the year. I made them with a mixture of ground almonds and ground coconut, coconut sugar and coconut oil as well as natural peanut butter. They are very easy to prepare and do not even require using an electrical mixer.
This is exactly the kind of recipe that when I find out I can make dozens of times, over and over again, simply because I get addicted to how easy it is and of course how fragrant and appetizing these cookies are. They’re so delicious and they’re even dairy free. So, if you’re looking for gluten free chocolate chip cookies that is a bit out of the box – you simply have to try these!
Gluten Free Chocolate Chip Cookies with Pumpkin Spice
Loosely based on this recipe from Texanerin Baking, with lots of my adjustments.
For the cookies:
- 100 grams (1 cup) almond meal
- 35 grams (1/3 cup) ground coconut
- 10 grams (1 tablespoon) Pumpkin Spice or a mixture of cinnamon-ginger-cardamom-clove-nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 150 grams (3/4 cup) coconut sugar or dark brown sugar
- 80 grams (1/3 cup) melted coconut oil
- 100 grams (4 tbsp.) natural peanut butter
- 1 teaspoon vanilla extract
- 1 large egg
- 250 grams of dark chocolate (coarsely chopped)
- In a large bowl mix almond meal, coconut, Pumpkin Spice, baking soda, salt and coconut sugar into a uniform mixture.
- Add coconut oil, peanut butter, vanilla and egg and mix until you get a uniform, somewhat sticky dough.
- Add about 200 grams of chopped chocolate and stir until it is dispersed in the dough.
- Wrap the dough in plastic wrap and cool in the refrigerator for about an hour.
- Create pink-pong sized balls from the dough and place in increments on oven-lined baking pan.
- On top of each cookie, put some more chopped chocolate.
- With the palm of your hand, slightly press them down and spread the cookies.
- Preheat the oven to 180c degrees and bake the cookies for 10-12 minutes or until they turn brown but still slightly soft. They will set once cool.
- Keep the cookies in a closed container at room temperature for up to 4 days.
- The cookies can be frozen for up to a month.
- You can use any kind of chocolate you like or chocolate chips. It is important to use natural peanut butter only (in a liquid texture).
- Instead of peanut butter, raw tahini or almond butter can be used to diversify flavors.
- Instead of ground coconut, you can use some more almond meal.