Later, we were all treated to cookies perfect for the Fall season: Hazelnut and White Chocolate Pumpkin Cookies. Cinnamon saw a recipe on Pinterest and decided to make some adaptations for us dairy-free, gluten-free folks. The results were absolutely divine.
Hazelnut White Chocolate Pumpkin Cookies (DF and GF)
2 1/4 cups of Gluten Free Mama's Almond Blend Flour
1 tsp xanthan gum
1 tsp pumpkin pie spice
1/2 tsp baking soda
1 cup Earth Balance butter
1 1/2 cups packed brown sugar
1 cup pumpkin puree (we use Libby's)
2 eggs
1 tsp vanilla extract
1 cup white chocolate chips
1 cup chopped hazelnuts
Optional: finely minced or ground hazelnuts for sprinkling
Pre-Heat oven to 300 degrees
In a small bowl, mix together the flour, xanthan gum, pumpkin pie spice, and baking soda. Set aside.
In a medium bowl, cream the butter and sugar together using an electric mixer. Add the pumpkin puree and beat together. Add eggs and vanilla and continue mixing until incorporated. With the mixer on low, slowly add the flour mixture until just combined. Stir in the white chocolate chips and hazelnuts.
Drop rounded teaspoons of dough onto an ungreased cookie sheet and sprinkle with finely minced or ground hazelnuts if you desire. Leave about 2 inches of space between cookies.
Bake at 300 degrees for 20-22 minutes until set.
These are yummy. A perfect companion to a cup of tea. You can find the original recipe here. We hope you enjoy!
