Gluten Free Pumpkin Chocolate Chip Cookies

Gluten Free Pumpkin Chocolate Chip Cookie

I’m doing yoga. Is that the right term? “doing” or is it called “practicing.” I’m fairly sure that the right verb for whatever it is I’m doing is “trying.” I’m not necessarily succeeding at it yet, but I’m giving it the old college effort. I’m actually taking a class for beginner yoga so I can make sure my poses are accurate instead of “yeah that could probably pass as a “chaturanga” kind of thing. But there is nothing better than those last 5-10 minutes of yoga when shavasana hits and you’re complete relaxed for the first time in what seems like forever. Entering into self-care like Beyoncé onto a red carpet.

My life this past year has been crazy. Trying to balance my new health journey, trying to decode my body’s ratio for Insulin (since it can no longer make it on its own), all while my blog seems to be heading on an upward trajectory of busy – busier – busiest. It has all taken a major toll on my body, in the form of 15 pounds. Apparently, this is very common for a newly diagnosed Type One Diabetic. But I know my body well enough to concede, I’m not like everyone else. Let’s just say I don’t have Gwyneth Paltrow genes on my side. So the journey back to neutral is going to be long and hard and so not goop-worthy.

Stress and insulin dependence and genes and age have all played a major role. This past year I’ve been counting all the carbs and all the calories thinking that my body will react how it did in my 20’s. But no change in a good direction has happened. Therefore, I concede again that what worked for my pre-diabetic self will no longer work for my diabetic self. Reason 342 why I hate my Type One. I’m wiping the chalkboard clean and starting over again. Life is all about pivoting right?

My pivot is in the form of these things:

Yoga. It has been the only form of exercise so far that hasn’t plummeted my blood sugars dangerously low that I have to eat to make up for it thus counteracting the calories I’ve burned in the process. This also knocks over the road blog called stress. It’s been a great calming factor for my life that is already flowing over into all areas in my day.

Seeing a nutritionist. This is the hardest one so far. The last time I saw a doctor they told me to “stop drinking soda” – I don’t drink soda. They told me to “stop using ranch on your salads” – I don’t eat ranch on my salads. They told me to “use portion control” – Ugh, REALLY!?!?! But, I’m trying to come into that appointment with an open mind. I’m hoping they can shed some much needed light on my situation.

Getting an insulin pump. I’m finally a candidate for a diabetic pump. This means that I’ll have a tiny needle in me at all times giving me the proper amount of insulin during the day and withholding insulin when I’m too low. When it’s time to eat, all I’ll have to do is tell it how many carbs I’m eating for my bolus and that’s that. No shots, no side glances from the person next to me as I lift my shirt to save my life. It’s a process, but I’m hoping to have it by November! This will help a lot with dipping too low and needing to eat to correct it.

Making some gluten-free cookies. Okay, this probably doesn’t mean they are “healthier” but it’s been fun to test out new a different ways of baking. I grew up in a very all-American kind of baking and cooking household. No, I’m not referring to Cheetos and ketchup. I’m talking about fluffy baked potatoes and crispy bacon with a dollop of cold sour cream, savory pot roasts, backyard barbeques, eggy Dutch baby mornings, real butter — real sugar — real eggs — kind of baking. And that won’t stop any time soon, it’s how I connect with cooking and baking. It’s how I connect to my heritage. But it’s nice to try out new techniques and stretch my recipe testing in new and different ways.

GF Cookie dunk

Making some gluten-free pumpkin chocolate chip cookies couldn’t hurt the matter. Because of my inexperience with gluten-free baking, this took me a few tries and some Google searches to conclude that you need to flatten the cookies on their own. Unlike a traditional chocolate chip cookie, these don’t leaven in the oven. And just like that, I’ve learned something new.

I really loved these cookies! They are soft and have the perfect amount of pumpkin to chocolate ratio that is needed when it comes to me and my self-appointed seat as the chocolate chip cookie queen. Yes, I am obsessed with chocolate chip cookies. See: Soft chocolate chip cookies, browned butter chocolate chip skillet cookie, grandma’s oatmeal chocolate chip cookie, funfetti chocolate chip cookie sandwiches and the list goes on. Just so you know, I’m not stopping anytime soon. There will be more varieties of chocolate chip cookies coming your way.

Until then, you can try these out and I’ll just sit in the background watching you guys eat them with heart eyes. I’ll be sure to keep you updated as I journey through these murky waters and try and find true north again. Thank you for always coming here with understanding. I know that if losing weight as a Type One diabetic is the worst of my problems, I have it pretty good. Just so you know, it is far from the worst of my problems but it is something worth sharing since I think we’ve all been here at some point or another.

Namaste.

Gluten Free Pumpkin Chocolate Chip Cookie

Gluten Free Pumpkin Chocolate Chip Cookie

Gluten Free Pumpkin Chocolate Chip Cookie

Gluten Free Pumpkin Chocolate Chip Cookie

Gluten Free Pumpkin Chocolate Chip Cookie

Gluten Free Pumpkin Chocolate Chip Cookie

Gluten Free Pumpkin Chocolate Chip Cookie

Gluten Free Pumpkin Chocolate Chip Cookie

Gluten Free Pumpkin Chocolate Chip Cookies

Gluten Free Pumpkin Chocolate Chip Cookies

Print Recipe
Serves: 24 Cooking Time: 30 minutes

Ingredients

  • 1 cup pumpkin puree
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 3 eggs plus 2 egg whites
  • 1 cup coconut flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup chocolate chips, plus more for topping

Instructions

1

Preheat the oven to 350 degrees.

2

In a standing mixer with a paddle attachment, mix the pumpkin puree, sugar, vanilla, eggs, and egg whites together until smooth. Scrape down the sides of the bowl and mix for another few seconds.

3

Sift the coconut flour and cinnamon, and add to the pumpkin mixture along with the salt and baking soda. Mix for 2 minutes or until the coconut flour is no longer visible. Fold in the chocolate chips.

4

The dough will not resemble a regular cookie dough. It will be slightly wet. Scoop out the cookies onto a baking sheet with a silicone mat or lined with parchment paper. Flatten each cookie with your finger tips until they are the desired shape. The coconut flour will not flatten in the oven.

5

Top each cookie with extra chocolate chips and press slightly into the dough.

6

Bake in the oven for 17-20 minutes. The cookies should look like they are about to brown.

7

Cool on the cookie sheet for 5 minutes before gently transferring to a cooling rack. Let cool for an hour before serving.

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2 Comments

  • Reply
    Mary
    October 5, 2017 at 10:13 am

    Wishing you all the best Karlee as you enter a new phase of your journey-hope it make things a little easier for you!

    • Reply
      Karlee
      October 5, 2017 at 12:10 pm

      Thank you, Mary!!! Me too

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