Cranberry Pumpkin Chocolate Chip Cookies {Gluten Free...Or Not}

I haven't baked in awhile (I've been trying to stay away from eating it, haha so this is my solution somedays.) BUT...I could tell my husband and son were past ready for some sweet snacks...thing is that they aren't eating gluten these days...or dairy...or refined sugar. I stay away from those most the time as well, but not bc I HAVE to like them...just because I choose to. :)

So, I decided to take a recipe that I have used my whole life and tweak it some. It is great when you make it with regular white flour and sugar too, so don't go away if you don't eat GF. It's so yummy both ways!

The original recipe actually didn't even have pumpkin in it, but I always like to add something extra to help the cohesions when baking with Gluten Free flour and this time I chose pumpkin.

Cranberry Pumpkin Chocolate Chip Cookies

{GF...Or Not} 

Cream together:

1/2 cup shortening

1/2 cup honey

1/2 cup Organic Coconut Palm Sugar 

(or 1 cup total white sugar/or other sweetener of your choice)

1 tsp vanilla

2 eggs

1 can pumpkin

1/2 cup almond milk

Add dry ingredients:

2 cups Gluten Free flour mixture

1/2 tsp salt

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp cloves

Mix all together and bake at 375 degrees for 12-15 minutes.

Optional: chocolate chips, dried cranberries, nuts of your choice.

They turned out great! I made some without any chocolate chips or anything additional. Just pumpkin spice cookies. And then with some, I added dried cranberries AND chocolate chips, and others I did one or the other (chocolate chips OR dried cranberries). Everyone seemed to have a favorite of the different combinations, so it worked out great for everyone!

Nom! Nom! Give it a try!