Walnut White Chocolate Chip Pumpkin Cookies

DESCRIPTION

Crunchy walnuts pair perfectly with pumpkin and white chocolate in this gluten-free cookie recipe.

Total Time
25 Mins
Serves
16
Serving Size
1 cookie
Meal
Course

Total Time

Prep Time
15 Mins
Cook Time
10 Mins
Total Time
25 Mins

Nutrition

Calories
180 cal
Total Fat
9 g
Saturated Fat
5 g
Polyunsaturated Fat
2.387 g
Monounsaturated Fat
1.1 g
Cholesterol
10 mg
Sodium
90 mg
Carbohydrates
13 g
Dietary Fiber
less than 1 g
Total Sugars
12 g
Protein
less than 1 g
Vitamin D
0 mcg
Calcium
25 mg
Iron
0 mg
Potassium
60 mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°F and line a large baking sheet with parchment paper or lightly grease.

  2. Whisk together sugar, coconut oil, pumpkin, vanilla and egg in a large bowl.

  3. Whisk flour, cinnamon, baking soda, nutmeg, ginger and salt in another bowl then stir into wet ingredients, then stir in walnuts and chocolate chips.

  4. 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.