Mini Pumpkin Chocolate Chip Cookies

Makes approximately 48 mini cookies


  • 2 C. gluten free, all-purpose flour
  • 1 ½ t. guar gum (or ¾ t. xanthan gum)
  • 1 t. baking soda
  • 1 t. salt
  • 1 ½ t. ground cinnamon
  • ¼ t. ground ginger
  • ¼ t. nutmeg
  • ¾ C. packed light brown sugar
  • ½ C. granulated sugar
  • ¼ C. shortening
  • 1 C. pumpkin puree
  • 1 flax egg or chia egg (1 T. ground flax or chia seed + 3 T. hot water)
  • 1 ½ t. pure vanilla extract
  • 1 C. Enjoy Life Foods Mini Chips


  1. Preheat oven to 350˚F and line two baking sheets with parchment paper, set aside.
  2. In a medium bowl, mix together the flour, guar gum, baking soda, salt, ground cinnamon, ginger and nutmeg. Set aside.
  3. In another medium bowl, using a handmixer, mix together the light brown sugar, granulated sugar, shortening and half the pumpkin puree for 2-3 minutes.
  4. Add the remaining pumpkin puree, flax or chia egg, vanilla extract and Mini Chips and mix until combined.
  5. Using a handmixer, combine the flour mixture and pumpkin mixture.
  6. Using a small cookie scoop or tablespoon, scoop out cookie dough onto parchment lined baking sheets (the scoops should be between the size of a marble and a ping pong ball).
  7. Bake for 10-12 minutes or until lightly browned around the edges. Remove and place on cooling rack. Store in tightly covered container for up to 5-7 days.