Pumpkin-Cranberry Oatmeal Cookies
These pumpkin-cranberry oatmeal cookies just scream Fall if you ask me. Usually I am not one for adding anything outside of chocolate chips to my oatmeal cookies, but for some reason once I started experimenting with this pumpkin version I knew that they needed another Fall flavor. This is where the cranberries come in. Cranberries are so tart and really add a different flavor to an otherwise sweet cookie, and make for the perfect balance to these Fall inspired cookies.
Personally, I have found that gluten free baking in the beginning can be very intimidating. It is just a different kind of baking that in many ways is very different from baking with your normal wheat flour, however I have found that when working with gluten free oat flour the baking process become virtually the same as it would be if you used any other normal baking flour.
For the beginner, I like that gluten free oat flour doesn't seem to require any other gums or additives to keep the cookies together. The mixture of oat flour and pumpkin puree seems to keep the cookies together just fine without the need for something like xanthan gum, which once again just makes the process of baking a little less intimidating.
So for the beginner gluten free baker (or experienced) these cookies are a great place to start with gluten free baking this holiday season to make a recipe that is sure to impress you/your loved ones and won't leave you shaking your head as to why yet another gluten free recipe didn't make the cut.
Pumpkin-Cranberry Oatmeal Cookie
makes three dozen cookies
- 2 cups old-fashioned rolled oats (gluten-free)
- 1 cup gluten free oat-flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 6 tablespoons softened vegan butter
- 2 tablespoons coconut oil
- 2/3 cup packed coconut sugar
- 1 1/2 cups canned pumpkin purée
- 2 flax eggs or two regular eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups dried cranberries
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
- In a medium bowl, stir together oats, flour, pumpkin pie spice, baking powder and salt.
- In a separate bowl, use an electric mixer to beat butter and sugar until light and fluffy, about 3 minutes.
- Add pumpkin, eggs and vanilla and beat until combined.
- Stir in flour mixture until just combined, and then fold in cranberries.
- Drop cookies by heaping tablespoon onto prepared baking sheets and gently press with fingers to flatten into discs (note that cookies will not spread while baking).
- Bake 20 to 24 minutes or until lightly browned.
- If baking two sheets at a time, rotate sheets half way through baking.
- Transfer to wire rack to cool.
- Store cookies in an airtight container.