Dairy-Free Gluten-Free Oatmeal Pumpkin Spice Cookies
 
Prep time
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Enjoy the taste of fall with these soft oat-based cookies. Make some when pumpkins are in season and all those warming spices start peeking out from your pantry!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12 cookies
Ingredients
  • ½ cup brown rice flour
  • ¾ cup old-fashioned rolled oats (certified gluten-free, if needed)
  • ½ cup raw pecans, chopped
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ cup coconut oil, softened
  • ¼ cup + 2 tablespoon coconut sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoon pumpkin purée
Instructions
  1. Preheat your oven to 350°F. Place parchment paper on a baking sheet.
  2. Combine the flour, oats, pecans, spices, baking soda, and salt together in a bowl.
  3. In a separate bowl, add the oil, coconut sugar, egg, vanilla, and pumpkin purée. Combine all ingredients thoroughly.
  4. Add the dry ingredients to the wet ingredients and combine until you get cookie dough.
  5. Measure out a heaping tablespoon of dough and roll into a ball. Place on you prepared baking sheet and gently press with fingers. Repeat until the cookie dough is gone.
  6. Bake for 12 minutes or until the edges are slightly browned.
Notes
This recipe is reprinted with permissions from the cookbook Some Good Sweet Treats by Jessica Mitton.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/oatmeal-pumpkin-spice-cookies-gluten-free