Ingredients

The following ingredients have 36 Servings
  • 2 cups gluten-free flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon Himalayan salt
  • 1 cup pumpkin puree
  • 1 cup maple syrup
  • 1/2 cup coconut oil (melted)
  • 1 egg
  • 2 teaspoons orange zest
  • 1 teaspoon vanilla
  • 10 ounces dairy-free mini chocolate chips

Instruction

  • Combine gluten-free flour, tapioca flour, baking soda, baking powder, ginger, cinnamon, and salt in a medium bowl.
  • In a separate bowl mix egg, pumpkin puree, maple syrup, coconut oil, orange zest, and vanilla. Add wet mixture into the dry mixture and mix to combine. Fold in chocolate chips.
  • Place dough in a piece of plastic wrap and fold over the edges to cover leaving open the sides. Roll until the dough forms a circular log. Refrigerate for 2 hours or overnight.
  • Preheat the oven 350 degrees F. Line a baking pan with a silicone liner or parchment paper. Slice the dough log into 1/2-inch rounds and place the dough rounds on a baking pan. Bake 15-18 minutes until the edges are firm. Cool for 5 minutes then remove to wire racks to cool.