Gluten Free/Egg Free Pumpkin Butterscotch Chip Cookies

Kimberly from Just Add Sprinkles always has such great recipes on her blog, and when I saw that she had posted a recipe for Pumpkin Butterscotch Chip Cookies I knew that I needed to give them a gluten free twist.

I took these cookies and made them gluten free, egg free and with a bit less cinnamon than the original recipe called for (since that's my personal preference.) They turned out really great. Chewy, moist and packed with butterscotch chips. These are the perfect Fall treat!

This is one of those recipes that you are going to have to be patient on or make ahead of time (since the dough has to chill in the freezer for 2 hours or more) but it is so worth it. My nieces and nephew loved them.

Gluten Free/Egg Free Pumpkin Butterscotch Chip Cookies

• 1 1/2 Tablespoons Water
• 1/2 Tablespoon Flaxseed Meal
• 1/4 Cup Unsalted Butter, at room temperature
• 1/4 Cup Sugar
• 1/2 Cup Brown Sugar
• 3/4 Cup plus 2 Tablespoons White Rice Flour
• 1/4 Cup plus 3 Tablespoons Cornstarch
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 3 Tablespoons Pumpkin Puree
• 1/4 teaspoon Cinnamon (add a bit more, or some pumpkin spice, if desired)
• 3/4 Cup Butterscotch Chips (make sure they are gluten free)

1. Heat the water in the microwave for about 15 seconds. Add the flaxseed meal to it and set aside for about 10 minutes.
2. In a bowl, measure out the rice flour, cornstarch, baking soda, xanthan gum and salt. Whisk to combine.
3. In the bowl of your mixture combine the butter, sugar and brown sugar. Cream together.
4. Add the flax-egg and vanilla extract to the butter mixture and beat to combine. Add the pumpkin puree and cinnamon and beat again.
5. Slowly add in the dry ingredients, beating until thoroughly combined.
6. Fold in the butterscotch chips. 
7. Freeze dough for 2 hours or more.
8. Once ready to bake, preheat oven to 350 degrees and thaw dough for 10 minutes.
9. Scoop onto parchment lined baking sheets and bake for 8-10 minutes.
10. Allow to cool and enjoy (or, if you can't resist them, eat them hot like me and risk a burned tongue.)

Adapted from this recipe.

Happy Autumn!
-Bethany

Gluten Free Pumpkin Chocolate Chip Muffins

I used to make these incredible moist pumpkin chocolate chip muffins before I went gluten free. And, even though I had adapted many other recipes from their gluten-filled original version to gluten free it had never occurred to me to do the same with these until recently.

Oh, I was missing out.

These muffins are so moist, flavorful and delicious. They were always my favorite muffin and they have once again taken that place in my life. I am so glad that I decided to give them a gluten free twist! 

Gluten Free Pumpkin Chocolate Chip Muffins

• 6 Tablespoons Water, Hot
• 2 Tablespoons Flaxseed Meal
• 1 Cup Sugar
• 1 Cup Pumpkin Puree
• 1/2 Cup Applesauce (or another 1/2 Pumpkin Puree)
• 1/4 Cup Oil
• 1 Cup White Rice Flour
• 1/2 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Cinnamon (optional)
• 1 Cup Chocolate Chips

1. Heat the water for about thirty seconds and then add the flaxseed meal to it and set it aside for ten minutes.
2. Preheat oven to 400 degrees.
3. In a medium size bowl measure the rice flour, cornstarch, xanthan gum, baking soda, baking powder, salt and cinnamon (if using), and whisk together.
4. In your mixer bowl combine sugar, flax-egg, pumpkin puree, applesauce (if using) and oil. Beat until combined.
5. Slowly add the flour to the wet mixture and beat until combined.
6. Fold in the chocolate chips and then scoop into wrapper lined muffin tins.
7. Makes about 15 full size muffins or 30 or so mini muffins. Bake 15-18 minutes for full size, 10 for mini.

Adapted from this recipe.

Hope you are all having a great Sunday afternoon!
-Bethany