Gluten-Free Pumpkin Chocolate Chip Cookies

Sorry, I have been missing in action, but I was busy studying for this pesky little thing called the RD exam for the last few weeks and I passed!  I am officially a Registered Dietitian!

So on to the blog.  I have been looking for a non-random reason to write about these gluten-free cookies and I just happened to finally have one!  Last night, I attended a dinner presentation hosted by the Chicago Dietetic Association, featuring guest speaker Lara Field, RD on the topic of Celiac Disease and gluten intolerance.  In case you've been living under a rock and hadn't noticed, the gluten-free diet has exploded!  Grocery stores have aisles now devoted to gluten-free products and more and more restaurants are offering gluten-free menu options.

So what exactly is gluten?  In simple terms, gluten is the protein found in wheat, barley and rye.
Gluten therefore, is found in any product that contains these items such as bread, pasta, flour, and cereals.  Not only that, but it is also found in many products that are not as obvious such as soy sauce, marinades and soups. 

Celiac Disease is a serious genetic, autoimmune disease by which the body cannot process gluten and causes inflammation of the intestines.  Gastrointestinal symptoms include diarrhea, constipation, vomiting, bloating and so forth.  It can also manifest itself in non-gastrointestinal ways such as infertility and skin rashes.  In addition, Celiac Disease is linked to many other autoimmune diseases including but not limited to, Type 1 Diabetes and Autoimmune Hepatitis.  Celiac Disease is diagnosed by the presence of the genes as well specific antibodies.  A strict gluten-free diet is the only remedy.

Gluten intolerance on the other hand is not genetic, nor is it an autoimmune response.  Gastrointestinal symptoms may be present and a gluten-free diet may help alleviate them.  It is important to note that there is not currently an agreed upon definition or diagnosis of gluten intolerance. 

Unfortunately, gluten-free has turned into a fad diet by many means.  People think that it can help them with weight loss or cure other ailments, but there simply is no evidence of this.  I need to stress that a gluten-free diet does not mean a healthy diet!  In fact, many gluten-free products lack essential B vitamins and fiber and tend to be high in fat.

Ok so back to these cookies! About three weeks ago, my sisters came over for dinner and to help me stuff my wedding invitations (eek!).  I wanted to bake something for dessert, but was unsure about what to make, knowing that one of sister's is currently following a gluten-free diet (to see if she may be intolerant).  I figured it was about time I delve into the world of gluten-free baking, as it is important to be familiar with such things as a dietitian.  I came across this dandy recipe on Dawn Jackson Blatner's (also a dietitian) website and they were amazing! Seriously, so good!  Bake these for someone on a gluten-free diet and they will love you forever!

Pumpkin Chocolate Chip Cookies       Adapted from http://dawnjacksonblatner.com

The recipe says it makes 18 but I only got a dozen out of them. Guess I make big cookies!

Ingredients

• 1 Tablespoon ground flaxseed soaked in 2 Tablespoons warm water
• 1/4 cup virgin coconut oil, at room temperature/liquid
• 1/2 cup packed brown sugar
• 1/2 cup canned pumpkin
• 1 teaspoon vanilla extract
• 1/2 cup almond meal
• 1/2 cup oat flour (make sure it pure oat flour)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/2 cup mini chocolate chips (I used 360 brand dark chocolate chunks)

Directions

1. Make flaxseed/water mixture (will become sticky/gel-like in 5 minutes).

2. With electric beaters, beat oil and brown sugar together until smooth and creamy.

3. Add in pumpkin, vanilla and flaxseed/water mixture. Beat until smooth.

4. In separate bowl, mix together dry ingredients: almond meal, oat flour, cinnamon, baking soda, baking powder and sea salt.

5. Using a spoon, stir dry ingredients into wet ingredients. Add chocolate chips. Mix until just combined.

6. Refrigerate dough for 15 minutes and preheat the oven to 375 degrees F. Line baking dish with parchment paper.

7. Scoop dough onto baking sheet. Bake 14-16 minutes, until golden/firm (I cooked them on the longer side) 

8. Allow to cool completely.

9. NOTE: Store baked cookies in refrigerator for up to 7 days or freeze.

* As a side note, because you are baking without gluten your product will tend to be softer than a normal cookie - almost cake-like.