Gluten-free Chewy Pumpkin Cookies
Yield : 30 pcs (1″cookies)
- 1 1/4 cup (133 grams) almond flour or almond meal
- 1 cup (93 grams) oats (gluten-free oats for gluten-free)
- 1 tablespoon cinnamon
- 1 1/2 teaspoons nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1.18dl) drained pumpkin (from 1 cup pumpkin)1
- 1/4 cup (56 grams) coconut oil
- 2 tablespoons canola oil
- 1 egg
- 6 tablespoons (120 grams) honey
- 2 tablespoons maple syrup
- 2 tablespoons milk
- 2 teaspoons vanilla
- Preheat your oven to 325°F / 162°C and line two cookie sheets with Silpats or pieces of parchment paper.
- In a medium bowl, stir together the dry ingredients. Set aside.
- In another medium bowl, mix together the wet ingredients. The drained pumpkin won’t combine easily at first, but just keep stirring and it’ll come together nicely.
- Add the dry ingredients to the wet and mix just until combined.
- Shape little balls, about 1″ each. Flatten them to the exact size you want them because they don’t spread while baking.
- Bake for 17 minutes. The cookies will still appear soft and they will not brown around the edges. Let cool and then drizzle with melted white chocolate if desired.
Use a clean kitchen towel to drain the pumpkin. Measure out 1 cup of pumpkin, put it in the middle of the towel, and then squeeze it dry. Keep squeezing until it looks like it’s about 1/2 cup. If you want to be exact, weigh the one cup of pumpkin. After draining it, it should be half of what it was originally. If you drain too much, just add a little water or more pumpkin puree.
I used refined coconut oil because that’s all I have access to. Unrefined coconut oil might have a coconutty taste, but refined does not.