Best 2 Gluten Free Pumpkin Oat And Cranberry Cookies Recipes
Are you in search of a delectable gluten-free cookie recipe that combines the flavors of pumpkin, oats, and cranberries? Look no further! With this comprehensive guide, you'll embark on a culinary journey to create the perfect gluten-free pumpkin oat and cranberry cookies. This article will provide you with detailed instructions, tips, and ingredient recommendations to ensure your cookies turn out perfectly. Whether you're following a gluten-free diet or simply seeking a healthier cookie option, this recipe is sure to satisfy your cravings. So, gather your ingredients, preheat your oven, and let's dive into the world of gluten-free baking!
Let's cook with our recipes!
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
CRANBERRY-PUMPKIN COOKIES
Soft, cake-like cookies.
Provided by Lucy Randall
Categories Fruits and Vegetables Vegetables Squash
Time 32m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
- Bake for 10 to 12 minutes.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 12.9 g, Cholesterol 11.9 mg, Fat 3.9 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 131.1 mg, Sugar 6 g
Tips:
- Use fresh or canned pumpkin puree. Canned pumpkin puree is a convenient option, but if you have fresh pumpkin, you can puree it yourself. Simply roast the pumpkin until tender, then scoop out the flesh and puree it in a food processor or blender.
- Choose gluten-free oats. If you are following a gluten-free diet, be sure to choose oats that are labeled gluten-free. You can find gluten-free oats at most grocery stores.
- Use dried cranberries that are unsweetened. Sweetened dried cranberries will make the cookies too sweet. You can also use fresh cranberries, but you will need to chop them finely.
- Don't overmix the dough. Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined.
- Chill the dough before baking. Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set. The cookies should be slightly soft in the center when you take them out of the oven. They will continue to firm up as they cool.
Conclusion:
These gluten-free pumpkin oat and cranberry cookies are a delicious and healthy treat that is perfect for fall. They are easy to make and can be enjoyed by people of all ages. Whether you are following a gluten-free diet or not, these cookies are sure to be a hit.
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