Pumpkin Cranberry Cookies

These scrumptious cookies have the flavors of fall nestled into every soft, chewy bite. What makes them even more joyful is that they are gluten-free, dairy-free, egg-free, and fat-free. They are wonderful for holiday festivities and gatherings. Double the recipe if you want leftovers because they will be gobbled up quick!

Pumpkin Cranberry Cookies

Ingredients:

• ½ cup pumpkin puree
• ¼ cup coconut sugar
• ¼ cup pure maple syrup
• 1 tsp alcohol-free vanilla extract or vanilla powder
• ¾ cup gluten free oat flour
• ¼ cup brown rice flour
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 tsp pumpkin pie spice
• ½ cup dried cranberries

Directions:

Preheat oven to 350°F/180°C. Line a baking tray with parchment paper.

In a medium-sized mixing bowl, combine the pumpkin puree, coconut sugar, pure maple syrup, and vanilla. Stir until evenly mixed.

In a separate bowl, mix together the oat flour, brown rice flour, baking powder, baking soda, and pumpkin pie spice. Add dry ingredients to wet ingredients and stir until you get a soft, sticky dough. Stir in the dried cranberries.

Using a cookie scoop or heaped tablespoon measure, scoop out the dough onto the baking tray. Flatten lightly with damp fingers. Bake for 10 to 11 minutes, until the cookies are firm on top but still soft. Remove from oven and cool completely.

These cookies taste best on the day they were baked but last up to 2 days in an airtight container at room temperature.

Serves 16-18

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Categories: Fat Free, Nut and Seed Free, Snacks, Desserts, Cookies, Baking, Holiday, Thanksgiving, Kid Friendly 

This item posted: 16-Nov-2023