Wha would happen if I add canned pumpkin to this recipe without draining it first?

The cookies would have a fluffy, cake-like texture instead of a dense, chewy texture. The excess liquid in the pumpkin is what does it.

What gluten free flour blends are good for this recipe?

There are several good ones on the market that would work, like Bob's Red Mill 1 to 1 Baking Flour, or King Arthur's Measure for Measure Flour. Make sure the flour blend you choose for this recipe contains xanthan gum and baking powder. I make my own All-in-one flour blend, which is what I used in this recipe. You can get the instructions for making that in my free ebook, Gluten Free Baking for Beginners, (below) plus learn more about gluten free flours and flour blends.

Why do my gluten free cookies fall apart?

Two possible reasons: One, is moving the cookies when they're still too hot. Gluten free starches and flours need time to solidify and set after baking, or they will shatter into crumbs. 5-10 minutes to cool down will make a big difference. Two, not hydrating the flours enough before baking. Gluten free flours don't absorb liquid as well as regular flour made from wheat, so we need to mix the dough for a longer time, and let the dough rest by chilling it in the fridge for 30 minutes to an hour which will allow time for the gluten free flours to get well hydrated.

Chewy Pumpkin Chocolate Chip Cookies | Gluten Free

Name: Chewy Pumpkin Chocolate Chip Cookies | Gluten Free
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Ingredients: ½ cup butter, melted; ½ cup brown sugar; ½ cup granulated sugar; 1 teaspoon vanilla; 6 tablespoons pumpkin puree, measure after draining and squeezing out extra liquid; 1 ½ cups flour *Use my all in one flour blend blend, see notes below; ¼ teaspoon salt; ¼ teaspoon baking powder; ¼ teaspoon baking soda; 1 ½ teaspoons cinnamon; ½ cup (more or less) semi-sweet chocolate chips, add extra for the tops

Ingredients

Scale

1/2 cup butter, melted
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
6 tablespoons pumpkin puree, measure after draining and squeezing out extra liquid
1 1/2 cups flour *Use my all in one flour blend blend, see notes below
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 cup (more or less) semi-sweet chocolate chips, add extra for the tops

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Instructions

Drain the pumpkin puree in a fine mesh sieve lined with a paper towel. Removing the extra moisture will make the cookies more dense and chewy, like chocolate chip cookies. Use an extra paper towel to blot and squeeze the moisture from the top. It should have the texture of tomato paste when you add it to the cookie recipe.
While the pumpkin is draining, add butter, vanilla, and sugars together in a mixing bowl and blend to combine.
Add the drained and blotted pumpkin and blend until smooth.
In a separate bowl, add the flour, salt, baking powder, baking soda, and cinnamon. Whisk together to combine.
Stir the chocolate chips into the flour mixture. Coating them with flour keeps them from becoming slippery and sinking to the bottom of the mixing bowl.
Add the dry ingredients to the wet ingredients in the mixer. Add the chocolate chips and blend on medium speed for about 1 minute, in order to better hydrate the gluten free flours.
Cover the dough and chill for at least an hour, or up to 24 hours. (A little longer than that won’t hurt)
When ready to bake, preheat the oven to 350℉ (177℃). Prepare 2 baking sheets by lining with parchment or silicone baking liners.
Scoop out the cold dough using a cookie scoop or a spoon. Flatten the top of each cookie slightly so it will spread out as it bakes. Add a few extra chocolate chips to the tops if desired.
Bake for about 10 minutes or until the edges are firm. The centers may still be soft, but they will continue to set as they cool down. Remove from the oven and let cool thoroughly before taking them off the baking sheet. This is very important for gluten free cookies, since the starches (that replace regular flour) are very fragile when hot and they need time to solidify and set before being moved. The flavor improves even more as they cool, and are even better the next day!

Notes

Gluten free cookies can be stored at room temperature for about 24 hours, and then are best if you chill them after that. Freezing is also recommended.

Author: beneficialbento
Prep Time: 1 hour
Cook Time: 10 minutes
Category: dessert
Method: bake
Diet: Gluten Free