Cook’s notes: These cookies have an amazing texture; light and crisp, similar to chocolate-dipped Florentines. The pumpkin is very subtle. I would eat these even though I have no allergies to wheat or eggs. They have a wonderful flavor. If you baked these for friends with allergies, they would not feel deprived. These are first-rate cookies.
Very allergy friendly: Gluten-free, vegan, nut-free, egg-free. The “Enjoy Life” brand of chocolate chips are dairy-free, nut-free, soy-free, and certified gluten-free (and also darned tasty)
Makes approximately 48 cookies (I got 51)
3 cups gluten-free oat flour (Bob’s Red Mill brand)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canned pumpkin (not pumpkin pie filling, which has additional spices and sugar)
1/2 teaspoon baking powder
3/4 cup canola oil
1.5 cups granulated sugar
1 Tablespoon vanilla
2 cups allergen-free chocolate chips (10 oz bag Enjoy Life brand)
Heat oven to 375F.
In a medium bowl, whisk together oat flour, baking soda and salt.
In the bowl of a stand mixer, combine pumpkin puree with baking powder. Add oil, sugar and vanilla to pumpkin mixture. Combine well.
Add the dry ingredients in small portions to the wet, mixing well after each addition. Beat in chocolate chips.
Using a Tablespoon scoop, drop the dough onto ungreased cookie sheets (or cookie sheets lined with parchment paper).
Bake 12 to 14 minutes or until golden.
Let cookies rest on cookie sheets for a minute or two and then transfer to cooling racks.
Source: Adapted from a recipe by Kim Lutz, author of the Welcoming Kitchen blog. The original recipe noted, “The gals of Welcoming Kitchen stand firmly beind their belief that, no matter what food restrictions you may be on, food can still be absolutely delicious.”