One of my pet-peeves with some recipes is how they can ask for a partial item. 1/2 cup of crushed pineapple, 2 Tbsp. tomato paste, etc. Maybe I’m just not creative enough, but I have to wonder, what am I supposed to do with the leftover amount?! I have a major problem with wasting food (I almost never throw something out) so this doesn’t really work for me.
So you’ll notice that along with goals like
- all whole ingredients
- minimal steps
- less fat and less sweetener than traditional versions
one of my goals is to never use a partial ingredient. So, when I began experimenting with a pumpkin cookie recipe I was committed to using the full 15 oz. of pumpkin in the recipe. Most recipes ask for just 1/2 – 1 cup of pumpkin.
Two tries later and I think I’ve struck upon a really great gluten-free pumpkin cookie recipe- using a full can of pumpkin!
And, in contrast to many gluten-free recipes, the texture and flavor improves with time (you don’t need to gobble them all up on the day you bake them!).
1/2 cup coconut oil/olive oil/other healthful oil or butter
3/4 cup maple syrup (or a combination of maple syrup and honey)
1/4 cup water (warm, if using a solid oil)
2 Tbsp. molasses
1 Tbsp. raw apple cider vinegar
1/4 cup ground flax
1/4 cup brown rice flour (I add this to the wet ingredients so it has a greater opportunity to hydrate before baking)
1 cup oat flour (ground from rolled oats)
1/2 cup light buckwheat flour (ground from raw hulled buckwheat groats)
1 cup rolled oats
2 tsp. pumpkin pie spice
2 tsp. ground cinnamon
opt: 1/2 tsp. ground ginger
1 tsp. baking soda
1 1/4 tsp. sea salt
opt: 3/4 cup chopped walnuts or pecans
opt: 1/2 cup raisins or chocolate chips
In a mixing bowl, thoroughly whisk together ingredients above line. In a separate bowl, combine the dry ingredients (below line). Combine both and then drop by spoon onto a baking sheet or stone. Bake at 350 degrees for 24-28 minutes (depending upon size of cookies). Alternatively, bake at a higher temperature for a short period of time (for instance, 375 for 20-24 minutes).
Makes about 2-3 dozen (depending upon size)
Variation: Add 1/3 cup cocoa powder to dry ingredients for Chocolate Pumpkin Cookies
Check out more gluten-free recipes – cookies, cakes, and so much more!
For even more gluten-free recipes – cookies, bars, brownies, desserts, snacks, entrees– the list goes on and on– check out this book!
If you’re looking for simple, affordable whole food recipes (that also happen to be gluten free!) then you’ve come to the right place. I’ve been creating tasty wholesome plant-based recipes that avoid common allergens for over 16 years. All my books and recipes are gluten-free, dairy-free, egg-free, soy-free and yeast-free. Only the good stuff here!