|Gluten Free Pumpkin Oatmeal Cookies|
These cookies don't rise up or spread out much during baking, so shape them how you want before sliding them into the oven. Feel free to add your own extras to the batter like cranberries, white chocolate chips, chopped walnuts, or pumpkin seeds. They are good for a day or 2 on the counter, but you should freeze the rest and reheat in the microwave.
(makes about 40 small cookies)
1/2 cup Brown Rice Flour (or white rice flour)
1/4 cup Buckwheat Flour (or millet)
1/4 cup Tapioca Starch
2 Tbps Ground Flax
1/2 tsp Baking Powder
1/2 tsp Baking Soda
2 cups GF Oats (I used half rolled oats and half quick oats)
1/2 tsp Salt
1/2 cup Brown Sugar
2 Tbsp Sugar
1/2 cup Margarine
2 tsp Pumpkin Pie Spice
3/4 cup Pumpkin Puree
1/3-1/2 cup Semisweet Chocolate Chips (optional. you can substitute up to 1 1/2 cups of whatever you want)
In a mixing bowl, cream together sugars and margarine.
Beat in eggs, pumpkin, and salt.
Add oats, pumpkin pie spice, flours, flax, baking powder and soda and mix all together.
Add in chocolate chips and stir to combine.
Bake at 375 for 10-14 mins.
Transfer to wire rack to cool.
Eat warm with milk!
I didn't shape this pan of cookies and they turned out a little spikey. Still tasted great though!
|spikey cookies before baking|