Are you craving a delectable autumn treat that's both healthy and irresistibly delicious? Look no further! These Gluten-Free Pumpkin Cookies made with oat flour are about to revolutionize your snacking game. Imagine sinking your teeth into a soft, perfectly spiced cookie that not only satisfies your sweet tooth but also caters to your dietary needs. With a magical blend of pumpkin, warm spices, and optional chocolate chips, these cookies are so good, you won't believe they're gluten-free!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup oat flour
- 1 cup pumpkin puree
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the oat flour, baking soda, cinnamon, nutmeg, and salt. Whisk together until well mixed and no lumps remain.
- In a separate medium bowl, mix the pumpkin puree, coconut sugar, and maple syrup until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir until a consistent cookie dough forms. The mixture should be slightly sticky but hold together.
- If using chocolate chips, gently fold them into the dough, distributing evenly throughout the mixture.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Slightly flatten each cookie with the back of a spoon or your fingertips, as these cookies will not spread much during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use fresh, high-quality oat flour for the best texture and flavor. Ensure it's certified gluten-free if you have celiac concerns.
- Make sure your pumpkin puree is well-drained to prevent overly wet dough. Pat it with a paper towel if it seems too moist.
- Don't overmix the dough - this can make the cookies tough. Mix just until ingredients are combined.
- For extra flavor, try toasting your oat flour briefly in a dry skillet before using to enhance its nutty undertones.
- If the dough feels too sticky, refrigerate it for 15-20 minutes before scooping onto baking sheets.
- Use a cookie scoop for uniform size and even baking. This ensures all cookies cook at the same rate.
- Allow cookies to cool completely before storing to maintain their perfect texture.
- For added indulgence, drizzle melted dark chocolate over cooled cookies or sprinkle with a touch of sea salt.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 15g
Protein: 2g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
