Rice Flour Pumpkin Cookies With Chocolate Chips (No Eggs)
It's pumpkin season! Savor the essence of autumn with these gluten-free, egg-free easy pumpkin cookies, combining the chewiness of chocolate chip cookies with a soft, cakey texture. Made without eggs but with real pumpkin puree, rice flour, and butter, they offer a delightful, melt-in-your-mouth experience.
Ingredients
- ½ cup unsalted melted butter
- ½ cup granulated white sugar
- ½ cup pumpkin puree, unsweetened
- 1 teaspoon vanilla extract
- 1 ¼ cup rice flour
- ¼ teaspoon salt, kosher or sea salt
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup mini chocolate chips
Instructions
- In a large bowl or the bowl of a stand mixer, combine melted butter, sugar, pumpkin puree, and vanilla extract. I recommend bloting the pumpkin puree before adding to cookie batter (read more in the blog post).
- In a separate bowl, mix together the dry ingredients: rice flour, baking powder, salt, nutmeg, and cinnamon.
- Add the dry ingredient mixture to the wet ingredients and stir until well combined.
- Gently fold in mini chocolate chips.
- Refrigerate the cookie batter for 30 minutes.
- Preheat your oven to 350°F (175°C).
- Portion cookies. Shape the chilled batter into 16 cookie balls, using a 2-inch cookie scoop or your hands.
- Arrange the cookie balls on a baking sheet lined with parchment paper and gently press down on each cookie to flatten it slightly.
- Bake for 10-13 minutes, or until the edges of the cookies turn golden brown.
- Once you remove the cookies from the oven, their tops will appear soft, which is perfectly normal. Allow them to cool completely, during which time the exterior will naturally become crisp.
- Allow the cookies to cool on the baking sheet for 10 minutes, and then transfer them to a wire cooling rack.
Notes
- If you have enough time, I highly recommend making your own pumpkin puree. And don't forget to blot it before use. All info is in the post.
- Bake the cookies until they have a gentle golden hue on the outer edges. Even if the centers appear slightly underdone, don't worry, as they will firm up perfectly as they cool.
- Don't forget to inspect the expiration date on your baking soda, as using old or expired ingredients can impact the cookies' rising ability during baking.
- Store in an airtight container at room temperature for up to 4-5 days - they don’t need to be refrigerated.
- If you want to freeze cookie dough balls, freeze them on a plate or baking sheet until solid, then transfer them to a freezer bag for up to 2 months. When ready to bake, allow to thaw (they need to be chilled but not frozen) place frozen dough on a parchment-lined cookie sheet and follow the baking instructions. You can also freeze the baked cookies. Allow them to cool completely and transfer them to a bag or container and freeze for up to 2-3 months.
Nutrition
Calories: 139kcalCarbohydrates: 19gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 98mgPotassium: 28mgFiber: 1gSugar: 8gVitamin A: 1376IUVitamin C: 0.3mgCalcium: 17mgIron: 0.2mg
Tried this recipe?Let us know how it was!