Thursday, December 5, 2013

GF Pumpkin, Honey & Oat Cookies with Coconut Oil





Here is a new cookie that I have become quite fond of that is less sweet, except I did add some chocolate chips and raisins. 


The recipe calls for honey, but vegans could use pure maple syrup or agave syrup. The original recipe called for almond flour, but I used a gluten free mix since I am allergic to almonds. The original recipe is from the awesome blog, tasty-yummies.com and they are called, Chewy Pumpkin Oatmeal Raisin Cookies (Gluten-Free).




















Weight watcher points are 4 per cookie. Or make the cookies with a small scoop and cut the points in half. This would yield about 52 cookies. As you can see I left them in the round shape. Bake smaller cookies for 10-12 minutes.


I had been looking for a cookie with pumpkin and oats together. With my own personal food allergies/sensitivities I needed to make some substitutions in the recipe. 

The result is this...

GF Pumpkin, Honey & Oat Cookies with Coconut Oil             Makes 28 cookies
2 cups gluten free flour mix, see my list at this link Gluten Free Flour Combinations For Baking
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum unless it is already in a gluten free flour blend like Namaste Foods.
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1 cup pumpkin puree, fresh or canned
1/2 cup coconut oil
1/2 cup honey, agave and pure maple syrup for vegans.
1 egg or egg replacer to equal one egg.
1 tsp vanilla
2 cups gluten free old fashioned oats
1 1/2 Tbsp ground flaxseeds
1/2 cup raisins
1/2 cup semi sweet chocolate chips. (optional)  

Preheat oven to 375. Line baking sheets with parchment paper or silicone liners.
In a large mixing bowl combine flour, baking powder, baking soda, salt, xathan gum (if needed), cinnamon and nutmeg. Set aside.

In a small mixing bowl combine coconut oil and honey (or other sweetener).
Add egg or egg replacer, pumpkin and vanilla. Mix well.

Add pumpkin mixture to dry ingredients. Stir.
Add in the oats, flaxseeds, raisins, and chocolate chips. Mix until combined.
Drop by rounded Tbsps on prepared baking sheets, flatten gently with fork. It's a little sticky, slightly moisten or flour fork if needed. Bake for 15-18 minutes.  Cool on wire racks. 

I always freeze my cookies, but if not….store in an airtight container.
                             

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