Pumpkin Spice Chocolate Chip Cookies

Instructions

1. Preheat oven to 350˚F and line two baking sheets with parchment paper, set aside.
2. In a medium bowl, mix the gluten-free flour, guar gum (if needed), baking soda, salt, ground cinnamon, ginger and nutmeg. Set aside.
3. In another medium bowl, using a hand mixer, 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 hand mixer, combine the flour mixture and pumpkin mixture.
6. Using a cookie scoop or tablespoon, scoop out cookie dough onto parchment-lined baking sheets.
7. Bake for 10-12 minutes or until lightly browned around the edges. Remove and place on a cooling rack. Store in a tightly covered container for up to 5-7 days.