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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Nicholas Clark
[email protected]The cookies were a bit dry. I think I overbaked them. I'll try baking them for a shorter amount of time next time.
Mtalii Adventures
[email protected]These cookies are a bit too sweet for my taste. I'll reduce the amount of sugar next time.
Esther peng
[email protected]I added a teaspoon of cinnamon to the batter and it gave the cookies a delicious warm spice flavor.
Qasim Qasimali
[email protected]I'm not a fan of cranberries, so I substituted raisins instead. The cookies turned out great!
Shahjahan Arshad
[email protected]I'm allergic to gluten and these cookies are a lifesaver. They're so delicious and I can finally enjoy cookies again.
Mahrukh Ch
[email protected]I made these cookies for a bake sale and they sold out in minutes!
Moselantja Majoro
[email protected]These cookies are a great way to get your kids to eat their vegetables.
saddam hosen
[email protected]I'm so glad I found this recipe. These cookies are now a staple in my kitchen.
DEMONZ
[email protected]These cookies are the perfect size for a quick snack or dessert.
KASHAN RAJPUT
[email protected]The cranberries add a nice pop of color and flavor to these cookies.
Arlo Kilcoyne
[email protected]I love the texture of these cookies. They're soft and chewy, with a slight crunch from the oats.
Okoye Daniel
[email protected]These cookies are a great way to use up leftover pumpkin puree. They're also a great make-ahead snack or dessert.
Tanha Boy
[email protected]I've made these cookies several times now and they're always a hit. They're so easy to make and they're always delicious.
Dylin Dennis
[email protected]These cookies are the perfect fall treat. They're warm, comforting, and full of spices. I love the addition of cranberries, which add a tart and tangy flavor.
TrisanaMagar
[email protected]I'm not a big fan of pumpkin, but I decided to give these cookies a try and I'm so glad I did! They're delicious! The pumpkin flavor is subtle and not overpowering.
Kim Hafsa Kim Taehyung
[email protected]I made these cookies for a potluck and they were a hit! Everyone loved them. They're so easy to make and they're gluten-free, which is a bonus.
Roxy Iglesias
[email protected]These cookies turned out amazing! They're soft, chewy, and full of flavor. I loved the combination of pumpkin, oats, and cranberries. I will definitely be making these again.