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Delicious Gluten Free Pumpkin Oatmeal Cookies

Gluten Free Pumpkin Oatmeal Cookies made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup pumpkin puree
  • 1 cup gluten-free rolled oats
  • 1 cup almond flour
  • 1/2 cup coconut sugar
  • 1/2 cup unsalted butter softened
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup chocolate chips optional
  • 1/2 cup chopped walnuts or pecans optional

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the pumpkin puree, softened butter, coconut sugar, maple syrup, and vanilla extract. Mix until well incorporated.
  3. In another bowl, mix together the gluten-free rolled oats, almond flour, ground cinnamon, ground nutmeg, baking soda, and salt.
  4. Gradually add the dry ingredients into the wet ingredients, stirring until combined.
  5. If using, fold in the chocolate chips and chopped nuts.
  6. Scoop tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Gently flatten each cookie with the back of a spoon or your fingers.
  8. Bake in the preheated oven for 12-15 minutes or until the edges are slightly golden.
  9. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.

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