Wednesday, December 11, 2013

Oatmeal Chocolate Chip Pumpkin Cookies - Gluten Free & Vegan

I have been playing a bit with a recipe.  I don't mind making a few batches of cookies to get something right, and I don't think hubby minds too much either.

This recipe is loosely based on one a friend gave me, which she got from the Dr. Oz website, I believe.  I have adapted it for gluten free and also changed some of the ingredients such as from vegetable oil to coconut oil.

I am pleased with the results.

One of the things that I noticed as the recipe has evolved is that it works best when the pumpkin puree is chilled.  So before you make this recipe put the can in the refrigerator overnight if you have time.  It really does make a better cookie.  The dough is stiffer and you can roll them into balls instead of dropping by gooey tablespoons onto the cookie sheet.  A can of pumpkin puree will make three of these batches.

I also use raw sugar for the recipe.  It gives the cookies some additional texture, as the crystals do not completely dissolve.  Feel free to use regular organic cane sugar in its place if you prefer.  

Makes 18-20 good sized cookies.


3/4 cup Raw Sugar
1/2 cup Pumpkin Puree, chilled
1 tsp pure Vanilla
1/4 cup Coconut Oil, melted
3/4 cup Quick Oats
1 cup all-purpose Gluten-Free Flour Blend such as Bob's Red Mill
1/4 tsp Xantham Gum
1/2 tsp Baking Soda
1/4 tsp Salt
1 tsp Cinnamon or Pumpkin Pie Spice
1/2 cup mini semi sweet Chocolate Chips (vegan of course)


1.  Preheat oven to 350˚F (176˚C) and spray two baking sheets with non-stick cooking spray.

2.  In large mixing bowl combine raw sugar, pumpkin puree and vanilla.  Set aside.

3.  In smaller bowl combine oats, flour, xantham gum, baking soda, salt, cinnamon or pumpkin pie spice, and chocolate chips.  Use a whisk to combine thoroughly.

4.  Melt coconut oil in the microwave.  I find 30 seconds is sufficient.  Add melted oil to the pumpkin mixture and stir to combine.  It takes a bit of stirring to get the oil worked in. Do the best you can.

5.  Add flour mixture to the pumpkin mixture and stir until incorporated.  If it feels a little dry work it with your hands.

6.  Using a tablespoon break off bits of dough and shape into balls.  I placed them in three rows of three on each baking sheet.  If you get more than 18 cookies, just fit the extras in where you can.  Your hands may get a little sticky.

(Balls of dough pressed with moistened spatula, ready for the oven)
5.  Take a rubber spatula and press down slightly on the dough to flatten.  You may need to moisten the spatula with a little water every few cookies.

6.  Bake in the preheated over for 12-13 minutes until golden brown and set.  Rest on the cookie sheet for a few minutes before transferring to a wire cooling rack using a metal spatula.

(Ready for eating - get in my belly)

- Bon Appetit

Sometimes me thinks 'what is a friend?', and then me say, 'friend is someone to share the last cookie with'. - Cookie Monster.

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