Walnut White Chocolate Chip Pumpkin Cookies

By Gal Shua-Haim
Total Time
25 Mins
Serves
16
Serving Size
1 cookie
Meal
Snack
Course
Desserts

DESCRIPTION

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

Prep Time
15 Mins
Cook Time
10 Mins
Total Time
25 Mins
Calories
180
Total Fat
9
Saturated Fat
5
Polyunsaturated Fat
2.387
Monounsaturated Fat
1.1
Cholesterol
10
Sodium
90
Carbohydrates
13
Dietary Fiber
less than 1
Total Sugars
12
Protein
less than 1
Vitamin D
0
Calcium
25
Iron
0
Potassium
60

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.