Monday, May 23, 2011

Gluten-Free Pumpkin Chocolate Chip Cookies

This is the story of how my scientific experiment went wrong. While I was organizing my kitchen cabinets a couple of weeks ago, I found rice flour that I had forgotten about. I bought it to make some gluten-free cookies a while ago. They didn’t turn out good enough to make again so I threw out the recipe and didn’t share it here. I wanted to use more of the rice flour so I searched for a gluten-free pumpkin chocolate chip cookie recipe. Sabrina had been begging me to make pumpkin chocolate chip cookies for a couple of weeks, but I had been too busy. I found this recipe at kill.the.gluten.  

So I decided that I’d make two batches. One gluten-free version and one made with regular flour (same recipe) and I wasn’t going to tell the kids what the difference was, just that I wanted to know which recipe they liked better and why. BUT Sabrina was too clever and looked at the recipe on my computer and saw that one was gluten-free and she told her brother and sister. So I didn’t get an unbiased opinion.

They all said they didn’t like the gluten-free version because it has a granular texture. I could tell a difference with the texture, but I thought they were good. For some reason, the gluten-free cookies were less smooth and a little higher than the regular. I think they're a good and really liked them warm with the melty chocolate chips. And I just did one batch of each. We all know that you have to repeat the experiment several times to get a true representation of the product, but I didn't. It's possible that a second batch could have tasted slightly better (or worse). But this was my flawed (and very yummy) experiment.
Gluten-free Version               Regular Version

Gluten-Free Pumpkin Chocolate Chip Cookies

½ c. butter
1 c. brown sugar
1 egg
1 c. canned pumpkin
1 t. vanilla
2 c. rice flour
1 t. gluten-free baking powder
1 t. cinnamon
½ t. nutmeg
Chocolate chips

Preheat oven to 375°. Cream butter and sugar. Add egg, pumpkin & vanilla. Then add all dry ingredients and mix well. Add chocolate chips and mix in. Bake for 8-10 minutes, until a little underbaked.
Regular Version above

Gluten-free Version above


  1. GF baking is so quirky.

    Have you tired ?


  2. I don't have any gluten-free eaters but I have tried gluten-free bread and it didn't come out well at all. Your cookies do look pretty and they also look tasty. Good luck with the experimenting.

  3. sounds & looks deli-cious-o!! i need all the GF recipes i can get my mouth around. so thanks for this and for the link to that GF site! you rock!


Japanese Cheesecake

My son Alex, who was in Japan for 2 years, has asked me a couple of times to make Japanese cheesecake. I've never had it before, so I di...