Gluten-Free Pumpkin Chocolate Chip Cookies
2 1/2 cups Quinoa flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup unsalted butter,softened
1/2 to 2/3 cup raw honey
1 1/2 to 2 cups canned pumpkin
(I just used what I have left over and didn't measure it. But these cookies were amazing for gluten-free. I think the pumpkin really helps the texture. They were fluffy.)
1 tsp vanilla extract
1 cup of dark chocolate chips
Preheat oven to 350 degrees F.
In a small bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
In a medium bowl, cream together the butter and sugar. Add pumpkin, egg, and vanilla and beat until creamy. Mix in dry ingredients until just combined.
Drop on cookie sheet from large approx. 2-inch cookie scoop and flatten slightly.
Bake for 15 to 20 minutes or until cookies are set.