350 F 10-14 min
1 cup pumpkin
3/4 cup sugar
1/2 cup oil
1 egg
1 tsp vanilla
1/2 tsp salt
1 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
2 cups flour (1 1/4 cup brown rice flour, 3/4 cup tapioca flour, 1/2 tsp xanthum gum powder)
1 cup chocolate chips
Combine wet ingredients in large bowl: pumpkin, sugar, oil, egg, vanilla.
Combine dry ingredients in seperate bowl and stir until well combined: flours, salt, cinnamon, baking powder, baking soda.
Add dry to wet gradually, stirring until just combined. Add Chocolate chips.
Spoon drop onto cookie sheet and place in heated oven. Bake 350 until structure to middle of cookie felt. Remove and allow to continue to bake a few minutes on the pan, before removing to cooling rack (or just eat).
Notes:
I have stirred these by hand and with my Kitchenaide. If one bowl is preferable, mix all wet ingredients well and combine dry in order listed. I know for regular flour yo have to be very careful not to over mix or the cookie (or pumpkin bread) will fall. These do not visibly brown but loose their shine as they are baked. More or less chocolate chips can be used depending on how you like your cookies. I prefer semi-sweet chocolates. If omitting chocolate they may need a drizzle of honey or agave nectar after baking.
