Gluten Free Pumpkin Oatmeals Cookies

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by: Jesika Rose






These cookies are perfect for fall flavors but of course great year round. The tart little bites of cranberry, smooth sweetness of the white chocolate chips, warmth from the cinnamon, and burst of pumpkin flavor make these my absolute favorite cookie. It is nearly impossible to eat just one. This is a recipe I've developed over the past few years and recently made gluten-free to fit my new diet. They taste exactly the same and just as delicious as the version with all-purpose flour




ingredients

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serves: 20-30

1 cup unsalted butter

1 cup packed light brown sugar

1 cup white sugar

1 large egg

1 cup pure pumpkin puree (not pumpkin pie mix)

1 tsp gluten free vanilla

1/2 cup brown rice flour

1/2 cup oat flour

1/2 cup sweet rice flour

1/2 cup tapioca flour

1/2 tsp xanthan gum

1 1/2 cups gluten free old fashioned rolled oats

1 tsp baking soda

1 tbsp cinnamon

1/2 tsp salt

1 cup dried cranberries

1 cup white chocolate chips

Nutrition Facts
Gluten Free Pumpkin Oatmeals Cookies

Servings Per Recipe: 20

Amount per Serving

Calories: 327

  • Total Fat: 13.5 g
  •     Saturated Fat: 7.8 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 35.5 mg
  • Sodium: 140.2 mg
  • Total Carbs: 49.7 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 30.3 g
  • Protein: 3.7 g
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preparation

1.  Preheat the oven to 325? and line a baking sheet with parchment or a silpat mat.

2.  Cream the butter, brown sugar, and white sugar together in a mixer until light and fluffy.

3.  Add the egg, vanilla, and pumpkin puree, mix well.

4.  In a large bowl, mix together the brown rice flour, oat flour, sweet rice flour, tapioca flour and xanthan gum. Mix in the salt, cinnamon, and baking soda. Add the oats.

5.  Pour the dry mixture gradually into the pumpkin mixture. Mix well, making sure to scrape the sides and fully incorporate the dry mix into the pumpkin mix.

6.  Fold in the white chocolate chips and cranberries.

7.  Scoop onto a baking sheet using a cookie scoop or around a tablespoon each. Now this is the part that gets a little high maintenance with the gluten-free. I haven't completely mastered this yet, but working in a bakery has given me a lot of practice in baking trouble shooting. The first batch I did spread too much despite the xanthan gum. Here's how you fix this: You need to chill the dough. To do this, I place the balls of dough on a small plate or tray and place in the freezer for about five minutes. Once chilled, they're also a lot easier to work with. They spread the perfect amount into little pillowy cookies.

8.  My timing for baking was 11 minutes, turn, and add another 11 minutes. They should be lightly golden brown.

9.  Let cool for a few minutes. Enjoy with a nice warm mug of apple cider or simply by themselves. This recipe makes A LOT of cookies. I freeze half the dough scooped into balls and keep it in my freezer for when the craving for something sweet hits.

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