2 tsp baking powder mixed with 3 tbsp water
1-1/4 cup white rice flour
1 1/4 cup sugar
1 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp sea salt
1/3 cup light oil; grapeseed or sunflower
1 cup pumpkin puree
½ tsp baking soda
1/2 tsp vanilla extract
1/2 cup chocolate chips
Preheat the oven to 350 degrees. Grease a muffin pan or line with paper.
In a large bowl, mix together pumpkin puree, oil, baking powder and water mixture and sugar until well-blended.
In another bowl with together the flour baking powder pumpkin pie spice baking soda and salt add to the pumpkin mixture and whisk together until combined.
Fold in the chocolate chips.
Spoon batter into muffin tins about 2/3 full and sprinkle with some chips on top. Bake for 25 to 30 minutes at 350° until toothpick comes out clean. Cool for 5 minutes then transfer muffins to a rack.
2 1/2 cups powdered sugar cornstarch free 1/2 cup unsweetened cocoa powder 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt 3 egg whites 2 teaspoon vanilla bean paste 2 1/2 cups semisweet chocolate chips 1 tsp almond paste extract( can be omitted but brings out the lovely flavor of the chocolate)
Preheat the oven to 350F and line baking sheet(s)with parchment paper
In a bowl of standing mixer or large bowl with hand held mixer, whip egg whites with a stand or hand mixer until peaks form. Mix together powdered sugar, cocoa powder, cinnamon, and salt. Fold in the vanilla bean paste and chocolate chips by hand into the egg whites, then add all remaining ingredients to the egg mixture.
Using a small cookie scoop or spoon blob batter onto the baking trays, about an inch apart. Be careful not to get near edge of pan and not more than 4 per pan, these do spread.
Bake until the cookies are cracking on the surface, about 15 minutes. Let cool for ten minutes on the trays then carefully remove to cooling rack.
These will keep in covered container for three days.
1 3/4 cup white rice flour
1/2 cup gluten free flour (my mix)
1 tsp salt
1 tsp baking soda (corn/aluminum free)
3 tsp agar gum (keeps cookies from spreading)
2 tsp potato starch (not flour)
2 sticks of butter, softened
3/4 cups packed brown sugar
3/4 cup white sugar
2 tsp vanilla extract (I make my own with potato vodka)
1 cup of chocolate chips (corn, soy, wheat gluten free)
1 cup of butterscotch chips (corn, soy, wheat gluten free)
Preheat oven to 400 degrees.
Whisk together the flour, salt, baking soda, agar gum and potato starch.
In a mixing bowl beat together the butter and sugars until creamy. Add in the vanilla and incorporate the eggs in one at a time until both are incorporated. Gradually add the flour mix in batches, then the chips after the flour is incorporated.
Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes until golden brown. Cook less for more dough and soft cookies or longer for crunchier cookies.
***all white rice flour can be used but results in a cookie that doesn’t hold together well******