Best 2 Gluten Free Pumpkin Oat And Cranberry Cookies Recipes
Calling all pumpkin spice lovers! These gluten-free pumpkin oat and cranberry cookies are the perfect fall treat. Made with a blend of almond flour, oat flour, and pumpkin puree, they are soft, chewy, and full of flavor. The addition of cranberries gives them a tart and tangy twist, while the pumpkin spice adds a warm and inviting aroma. This recipe also features three other delicious variations: pumpkin chocolate chip cookies, pumpkin snickerdoodles, and pumpkin oatmeal cookies. Each variation offers a unique combination of flavors and textures, so you can find the perfect cookie to satisfy your cravings. Whether you're looking for a sweet and simple snack or a festive dessert for your next holiday gathering, these gluten-free pumpkin cookies are sure to be a hit.
Here are our top 2 tried and tested recipes!
GLUTEN-FREE PUMPKIN COOKIES
A soft gluten-free pumpkin cookie with a light flavor of spices to make this a very decadent treat for dessert.
Provided by Cheerios
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 27
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper.
- Mix together flour, baking powder, ginger, cloves, baking soda, and nutmeg in a bowl.
- Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until butter is incorporated and mixture is smooth. Add eggs and beat on medium speed until light and creamy. Add coconut and pumpkin puree and mix until blended. Add flour mixture and mix until smooth. Drop teaspoonfuls of dough onto the prepared baking sheets.
- Bake in the preheated oven until lightly browned on top, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 124.9 calories, Carbohydrate 16.8 g, Cholesterol 21.2 mg, Fat 6.4 g, Fiber 1.9 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 103.6 mg, Sugar 8.6 g
GLUTEN FREE VEGAN PUMPKIN OATMEAL COOKIES
This recipe comes from nourishingmeals.com These cookies are best the day that they are made. We had a few leftover with this batch and I found that they softened quite bit but were still every bit as tasty. Use canned pumpkin, baked pie pumpkins or other winter squash. You may need to add extra flour if your baked pumpkin is very moist. I used coconut oil in all four batches I made but I imagine that unsalted butter would work too -- of course they wouldn't be vegan then! Make sure all of your ingredients are at room temp before mixing. Your coconut oil will be soft enough for this if your house is in the mid 60's (Fahrenheit). Do not melt your coconut oil or use another liquid oil.
Provided by valgal123
Categories Drop Cookies
Time 45m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl beat together, using an electric mixer, the coconut oil, pumpkin, sugar, flax seeds, and vanilla extract. Add the remaining ingredients and beat together again.
- Preheat your oven to 350 degrees. While your oven is preheating let your cookie dough rest on the counter for 20 minutes. The oat flour will absorb some of the liquid during this time which helps the cookies hold their shape.
- Drop by the spoonful onto an ungreased cookie sheet. Bake for 12 to 15 minutes or until slightly golden around the edges. Remove cookies and place them onto a wire rack to cool. Cookies are best after they have cooled.
Nutrition Facts : Calories 151.8, Fat 10.3, SaturatedFat 8.1, Sodium 114.3, Carbohydrate 13.9, Fiber 2.4, Sugar 0.6, Protein 2.7
Tips:
- For the best texture, use old fashioned oats. Quick oats will make the cookies too dense.
- If you don't have a food processor, you can use a blender to grind the oats into oat flour.
- Be sure to chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- If you want chewy cookies, bake them for 10-12 minutes. For crispy cookies, bake them for 12-14 minutes.
- Let the cookies cool completely on a wire rack before storing them in an airtight container. This will help them stay fresh.
Conclusion:
These gluten-free pumpkin oat and cranberry cookies are a delicious and healthy snack that's perfect for fall. They're made with wholesome ingredients like oats, pumpkin puree, and cranberries, and they're naturally sweetened with maple syrup. Plus, they're gluten-free and dairy-free, so they're perfect for people with dietary restrictions.
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