I was working on a different recipe when I decided I wasn't sure they would turn out or not so while those were baking, I started changing the recipe. I ended up with these moist and chewy cookies packed full of pumpkin flavor for the fall. What I love best about them....gluten free, egg free, and lactose free PLUS....77 calories per cookie!!!!
I chose to use cranberries since those are a classic Thanksgiving and fall fruit in my book. But you could go with so many other delicious options with these pumpkin cookies; raisins, walnuts, hazelnuts, white chocolate chips....just to name a few.
I hope you enjoy these cookies as much as I am at the moment!
Pumpkin Spice Cranberry Oatmeal Cookies
Makes 12 cookies
1 cup pure pumpkin puree
1/3 cup brown sugar substitute (I used Swerve)
1/4 cup monkfruit sugar (I used Lakanto)
1 T aquafaba (liquid from a can of chickpeas)
1 tsp vanilla extract
1 tsp pumpkin spice
90g gluten free all purpose flour (2/3 cup, I used Namaste. Regular all purpose flour works great too)
130g quick cook oatmeal (1 1/4 cup)
1 tsp salt
1 tsp baking powder
1 tsp baking soda
40g dried cranberries, chopped (about 1/4 cup)
Preheat oven to 350 and line two baking sheets with parchment paper.
Mix pumpkin puree, sugars, vanilla, and pumpkin spice together in a bowl. Add in flour, oats, salt, baking soda, and baking powder. Stir until combined. Stir in cranberries.
Spoon out 12 cookies (about 1/4 cup sized) and flatten with your fingers. Bake for about 10 minutes or until set. Remove from oven and let cookie cool on baking sheets for another 5 minutes. Cool on cooling racks.
You could use raisins, nuts, chocolate, coconut or any other dried fruit in place of the cranberries as well. Regular all purpose flour works and you can make this without the aquafaba just fine.
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