Monday, December 30, 2013

Frosted GF Chocolate Chip, Pumpkin & Oat Cookies

These cookies just got frosted!

And I am so glad they did. 

Remember this recipe? I found it on this blog,

While sitting at the table with plates of cookies, I suddenly realized that these would be delicious with frosting!  Cream cheese frosting would be yummy, but since I already had lots of Pillsbury Creamy Supreme Vanilla for decorating sugar cookies….that's what I used. Yum! These are possibly even better than without frosting.

Weight Watcher Points Plus followers count 6 points for large cookies and 3 points for small cookies.
* If 1 Tbsp of frosting is added then each cookie will have an additional 2 points.

 We will keep this simple and call them…

Frosted GF Chocolate Chip, Pumpkin & Oat Cookies             
This recipe makes 28 large cookies or 56 small ones.  
3 cups gluten free flour, I used Namaste Foods Gluten Free Perfect Flour Blend
1 cup old fashioned gluten free oats.
2 Tbsp cinnamon
1 Tbsp baking soda
1 tsp salt
3/4 tsp xanthan gum - unless it is included in a flour mix. It is in the Namaste Brand that I used.
1 cup butter, softened...or a butter substitute like Earth Balance.
1 cup granulated sugar, I used coconut sugar.
1 cup brown sugar
1 egg or egg replacer, I used Enger-G Brand.
1 cup pumpkin puree
1 Tbsp vanilla
1/2-3/4 cup raisins
1 cup semi-sweet chocolate chips, Enjoy Life is a great allergy friendly brand.
 Pillsbury Creamy Supreme Vanilla or any frosting you like.

Preheat oven to 350.
In a small bowl add dry ingredients, first 6 items. Mix.
In a large mixing bowl beat butter and sugars until creamy. 
Add egg or egg replacer, pumpkin, and vanilla; mix well.
Add dry ingredients and mix until combined. Stir in raisins and chocolate chips.

On an un-greased or silicone lined baking sheet, drop cookies into rounds. Bake for 8-10 minutes.
Cool on a wire rack.

Frost, maybe even add some holiday sprinkles.

And don't forget - you can easily freeze frosted cookies too.

If there are any left to freeze!

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