Gluten Free Dense And Chewy Vegan Pumpkin Cookies Food

GLUTEN-FREE DENSE AND CHEWY VEGAN PUMPKIN COOKIES

Steps:

• Heat pumpkin puree in a saucepan over low heat, stirring occasionally, until condensed to about 1/2 cup, about 20 minutes. Let cool, at least 10 minutes.
• Beat brown sugar, shortening, and white sugar together until smooth and creamy. Add the cooled pumpkin and vanilla extract; blend well. Sprinkle in oat flour, tapioca flour, brown rice flour, guar gum, cinnamon, and salt. Add cranberries and pumpkin seeds. Mix until dough is very stiff and dry; it should not stick to your hands. Add more flour, 2 tablespoons at a time, if needed.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place golf-ball size balls of dough on the prepared baking sheet. Press tops down slightly.
• Bake in the preheated oven until edges just begin to turn golden, about 12 minutes. Let cool, at least 30 minutes.
• Mix confectioners' sugar and melted margarine together in a bowl. Add enough milk so that icing is spreadable but not runny. Dollop icing on top of the cookies.

GLUTEN-FREE PUMPKIN COOKIES

Steps:

• Cream butter and sugar together.
• Beat in eggs one at a time and add vanilla and pumpkin.
• Stir remaining ingredients together in a separate bowl, then add to other mixture and mix well.
• Drop by spoonfuls onto a greased baking sheet.
• Bake in a preheated 375°F oven for about 15 minutes until lightly browned.
• Cool on wire racks.
• Enjoy!