Crunchy walnuts pair perfectly with pumpkin and white chocolate in this gluten-free cookie recipe.
3/4 cup coconut or brown sugar
1/3 cup softened coconut oil
1/4 cup canned pumpkin or pumpkin puree
1 teaspoon vanilla extract
1 egg
1 1/3 cups 1:1 gluten-free flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup California walnuts, chopped
1/3 cup white chocolate chips
Preheat oven to 350°F and line a large baking sheet with parchment paper or lightly grease.
Whisk together sugar, coconut oil, pumpkin, vanilla and egg in a large bowl.
Whisk flour, cinnamon, baking soda, nutmeg, ginger and salt in another bowl then stir into wet ingredients, then stir in walnuts and chocolate chips.
Scoop 2 tablespoon portions onto prepared baking sheet and lightly flatten the tops. Bake for 10 minutes or until cookies are set. Let cool completely before transferring to an airtight container.
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