This recipe was originally published in 2016.
These soft gluten free white chocolate cookies are delicious additions to Halloween and Thanksgiving dessert trays. This recipe can be made with egg replacement; see instructions below.
For Egg-Free White Chocolate Pumpkin Cookies, omit 2 eggs. Reduce the butter to 6 tablespoons. Combine 2 tablespoons flax meal with 6 tablespoons hot water. Let sit 5 minutes to cool. Use this mixture to replace 2 eggs in step 2.Yields 60 cookies
- 2 + 1/3 cups all-purpose gluten-free flour blend of choice
- 1 teaspoon baking soda
- ½ teaspoon xanthan gum
- ? teaspoon allspice
- ? teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- Pinch of salt
- ½ cup (1 stick) unsalted butter or shortening, softened
- 1 cup sugar
- 2 large eggs
- 1 cup pure pumpkin puree
- 1 tablespoon pure vanilla extract
- 2 cups gluten-free white chocolate chips or chopped white chocolate
- 1 cup coarsely chopped toasted pecans or sunflower seeds
- Confectioners’ sugar, optional
1Mix flour blend, baking soda, xanthan gum, allspice, nutmeg, cinnamon and salt in a bowl.
2In a separate bowl, beat butter until light. Add sugar and beat until fluffy, about 5 minutes. Add eggs, one at a time, beating to combine. Then beat in pumpkin puree and vanilla.
3Gently stir flour blend mixture into pumpkin mixture until combined. Fold in white chocolate and nuts or seeds. Cover dough and refrigerate at least 1 hour.
4Preheat oven to 350°F. Lightly grease 2 cookie sheets or line them with parchment paper.
5Drop dough onto prepared cookie sheets in rounded teaspoons, leaving an inch between each cookie.
6Place cookies in preheated oven and bake 12 to 15 minutes or until done.
7Remove from oven and let cool on a wire rack. When cool, dust with confectioners’ sugar, if desired.