Pumpkin Spice Latte Chocolate Chip Cookies (gluten-free)

Pumpkin Spice Latte Chocolate Chip Cookies (gluten-free)

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It’s finally starting to feel like just a hint of Fall here in Kansas. And by “just a hint” I mean that we have had a few days under 90 degrees. I am also reminded daily of the oncoming Fall season by the number of people on facebook posting about having their “first pumpkin spice latte of the season.” Who knew this was such big news?

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Admittedly, Fall is my favorite season.  Mostly because I love the warm flavors. Chili, pumpkin, sweet potato, cinnamon, nutmeg. All of it. It is all good and I feel weird eating any of these things in the Spring and Summer. And although they are perfectly acceptable to eat in the winter, I have a fiery burning hatred for winter and it’s extremely short days, long ice storms, and staticy hair it brings me. HATE. Christmas just needs to truly be in July and I would be a much happier camper.

Ingredients

  • 1 cup unsalted butter, softened
  • 1½ cups dark brown sugar
  • 2 large eggs, room temperature
  • 1½ TBSP instant coffee granules
  • 1 TBSP vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice OR
  • 1 tsp cinnamon (if not using pumpkin pie spice)
  • ½ tsp nutmeg (if not using pumpkin pie spice)
  • ¼ tsp ground ginger (if not using pumpkin pie spice)
  • ¼ tsp ground clove (if not using pumpkin pie spice)
  • 1¼ tsp kosher salt
  • 1 cup plus 2 TBSP arrowroot (or cornstarch)
  • 1½ cups brown rice flour
  • OR 2¼ cups all purpose flour for a traditional recipe (eliminate arrowroot and brown rice flour if using this option)
  • 3 cups rolled oats (Bob's Red Mills has certified gluten free oats)
  • 10 oz bittersweet chocolate chips
Read the whole recipe on Baker Bettie