Gluten Free Pumpkin Mocha Latte Cookie

Using The Really Great Food Company Brownie Mix & Pumpkin Bread Mix




  • 1/2 cup RGF Brownie Mix
  • 1 1/2 cup RGF Pumpkin Bread Mix
  • 1/2 cup pumpkin puree
  • 1/2 cup chocolate chips
  • 1 tablespoon oil
  • 1 packet Starbucks Via italian roast or 1 tablespoon freeze-dried coffee
  • 1  tablespoon chia seeds or 1 egg
  • 1/4 cup seltzer or milk of choice


  • 1/2 cup chocolate chips
  • 1 teaspoon coffee (dried or fresh)


Preheat oven to 375*



  1. Beat all ingredients together in mixing bowl on medium speed for 2-3 minutes.
  2. Line 2 baking sheets with parchment paper. Scoop cookie dough into pans
  3. Bake 12-15 minutes until crisp on edges. Cool for 2-5 minutes.
  4. Microwave for 1 minute 1/2 cup chocolate chips and 1 teaspoon coffee for drizzle. Mix until combined and smooth. Drizzle over cookies.
  5. Enjoy with ice cream, a cup of coffee or on their own!


Recipe courtesy of @ABCglutenfree –

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