GLUTEN-FREE PUMPKIN, OAT AND CRANBERRY COOKIES
Steps:
- For the cookies: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. In a small bowl, whisk together the flour blend, oat flour, quick-cooking oats, pumpkin pie spice, baking soda and salt. In a large bowl, cream together the softened coconut oil, granulated sugar and coconut sugar. Beat in the egg and vanilla. Stir in the flour mixture in two additions, alternating with the pumpkin puree, stirring just until combined. Stir in the cranberries.
- Place some old-fashioned oats in a small bowl. Using a 1 3/4-inch ice-cream scoop, scoop up cookie dough and drop it into the bowl. Roll the dough in the oats to coat. Place the dough on a prepared baking sheet and repeat with the remaining cookie dough. Bake until the cookies are golden, about 25 minutes. Let cool on the baking sheet set over a wire rack.
- In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
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Mangal Khan
[email protected]I'm not a big fan of pumpkin desserts, but I really enjoyed these cookies! The pumpkin flavor was subtle and not overpowering, and the oats and cranberries added a nice flavor and texture. I would definitely make these again.
Babu babu
[email protected]These cookies were delicious! I loved the pumpkin flavor and the oats and cranberries added a nice texture. I would definitely make these again.
Tiffany Dustin
[email protected]I've made these cookies several times now and they're always a hit! They're so easy to make and they always turn out perfectly. I love the combination of pumpkin, oats, and cranberries. These cookies are a must-try for anyone who loves pumpkin desser
eleni l.
[email protected]These cookies are perfect for fall! The pumpkin flavor is warm and inviting, and the oats and cranberries add a nice touch of texture and flavor. I'll definitely be making these again this season.
Rohit Bc
[email protected]I'm allergic to cranberries, so I substituted dried cherries instead. The cookies still turned out great! The cherries added a nice tartness that balanced out the sweetness of the pumpkin.
Moon Child
[email protected]I made these cookies with my kids and they had a blast! They loved helping me measure the ingredients and mix the dough. The cookies turned out great and we all enjoyed them.
Tsitsi Chitiyo
[email protected]These cookies were a bit dry for my taste, but they still had a nice flavor. I think I'll try adding a little more moisture next time, maybe with some extra pumpkin puree or applesauce.
Dolphins 314159
[email protected]I love these cookies! They're so soft and chewy, and the pumpkin flavor is perfect. I also love that they're gluten-free, so I can enjoy them without feeling guilty.
Ernest richie Richie
[email protected]These cookies were easy to make and turned out great! I used gluten-free rolled oats and they worked perfectly. The cookies were soft and chewy, and the pumpkin flavor was delicious. I will definitely be making these again.
Katherine Fair
[email protected]I'm not usually a fan of pumpkin desserts, but these cookies were surprisingly good! The pumpkin flavor was subtle and not overpowering, and the oats and cranberries added a nice texture and flavor. I would definitely make these again.
Saadi
[email protected]These cookies were a hit! My family loved them and said they tasted just like traditional oatmeal cookies, but with a delicious pumpkin twist. They were soft and chewy, with just the right amount of sweetness. I'll definitely be making these again so