Tuesday, November 17, 2015

Pumpkin Spice Cranberry Oat Cookies ~ Gluten Free

These wonderful cookies are bursting with flavors of Autumn.
They are soft cake like cookies.
These make a great snack, breakfast or a Thanksgiving dessert.

Pumpkin Spice Cranberry Oat Cookies ~ Gluten Free

In a Medium bowl whisk together:
2 Cups Gluten Free Oat Flour (I used Bob's Red Mill)
½ Cup Gluten Free Flour (I used Bob's Red Mill 1 to 1 Baking Flour)
1 tsp. Baking Soda
½ tsp. Baking Powder
½ tsp. Salt
2 tsp. Pumpkin Pie Spice

I used a stand mixer with a Paddle
Combine until Creamy and Light
½ cup room temperature unsalted Butter
¾ Cup Granulated Sugar
Scrape Bowl then add:
1 eggs whisked with a fork
1 tsp. Vanilla Extract
1-1/2 TBL. Molasses
Beat until smooth

1 cup Pumpkin Puree beat until smooth

Slowly add the Dry Ingredients a little at a time on low speed until combined. Scrape the Bowl.

1 Cup Fresh Cranberries until combined

Line Cookie sheets with Silpat liners

I used a #50 cookie scoop to evenly measure out the cookie dough onto the prepared cookie sheets

Take a small rubber spatula, dip in water and slightly flatten the cookies

Bake in a preheated 350* oven
for 10-12 minutes

Cool on the pans for 1 minute then remove and cool on a wire rack

This recipes make a little over 3 dozen cookies


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