Description
Every bite of these gluten-free cookies reveals moist pumpkin puree, warm cinnamon and ginger aromas, tender oats, and sweet raisins that melt into chewy pockets of comfort.
Ingredients
- 1 cup gluten-free old-fashioned oats
- 1/2 cup gluten-free oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup brown sugar packed
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 1/3 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup raisins
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl combine oats, oat flour, baking soda, cinnamon, ginger, salt, and brown sugar.
- In a separate bowl whisk together pumpkin puree, egg, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Fold in the raisins gently.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12 to 15 minutes, or until the edges are golden and the centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use certified gluten-free oats and oat flour to ensure the cookies remain gluten free.
- If the dough is too sticky to handle, chill it in the refrigerator for 15 minutes before scooping.
- Store cooled cookies in an airtight container at room temperature for up to five days.
- For variation, add chopped nuts or dairy-free chocolate chips in place of raisins.