Pumpkin Chocolate Chip Cookies

1 cup pumpkin

2 Tbsp. olive oil

½ cup granulated sugar

1 cup packed brown sugar

½ tsp. baking soda

1 tsp. xanthan gum

2 eggs or 2 Tbsp. flax meal dissolved in 6 Tbsp. hot water (let stand 5 mins.)

1 tsp. pure vanilla

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1 tsp. ground ginger

1 cup gluten free oat flour

1 cup sorghum flour

½ cup gluten free all purpose flour*****

1 12oz package chocolate chips

1.      Preheat oven to 350 degrees.  If using flax, combine with hot water and let stand.

2.     In a large mixing bowl, combine pumpkin, oil, sugars, baking soda, and xanthan gum until combined.  Add eggs or flax gel and vanilla, scraping sides of bowl as needed.   Beat in flour until well combined.  Add chocolate chips and beat until just mixed.

3.       Using a small cookie scoop or two teaspoons, drop dough onto an ungreased cookie sheet.  Bake at 350 degrees for 10-12 minutes, or until cookies are still soft on top but do not collapse when you touch them.  Immediately remove cookies from baking sheets onto a wire cooling rack.

***** You can substitute 2 ½ cups of any kind of flour for the flours I used and the cookies still turn out perfectly.