Gluten Free Vegan Pumpkin Oatmeal Cookies Food
GLUTEN FREE VEGAN PUMPKIN OATMEAL COOKIES
This recipe comes from nourishingmeals.com These cookies are best the day that they are made. We had a few leftover with this batch and I found that they softened quite bit but were still every bit as tasty. Use canned pumpkin, baked pie pumpkins or other winter squash. You may need to add extra flour if your baked pumpkin is very moist. I used coconut oil in all four batches I made but I imagine that unsalted butter would work too -- of course they wouldn't be vegan then! Make sure all of your ingredients are at room temp before mixing. Your coconut oil will be soft enough for this if your house is in the mid 60's (Fahrenheit). Do not melt your coconut oil or use another liquid oil.
Provided by valgal123
Categories Drop Cookies
Time 45m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl beat together, using an electric mixer, the coconut oil, pumpkin, sugar, flax seeds, and vanilla extract. Add the remaining ingredients and beat together again.
- Preheat your oven to 350 degrees. While your oven is preheating let your cookie dough rest on the counter for 20 minutes. The oat flour will absorb some of the liquid during this time which helps the cookies hold their shape.
- Drop by the spoonful onto an ungreased cookie sheet. Bake for 12 to 15 minutes or until slightly golden around the edges. Remove cookies and place them onto a wire rack to cool. Cookies are best after they have cooled.
Nutrition Facts : Calories 151.8, Fat 10.3, SaturatedFat 8.1, Sodium 114.3, Carbohydrate 13.9, Fiber 2.4, Sugar 0.6, Protein 2.7
GLUTEN FREE, VEGAN OATMEAL COOKIES
These are cut out cookies. I haven't tried them, but they get good reviews from the blog where they came from at nourishingmeals.com
Provided by valgal123
Categories Dessert
Time 25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Place the dry ingredients into a food processor fitted with the "s" blade. Process until very finely ground (not as fine as oat flour, still a little coarse).
- Add wet ingredients, process until the mixture forms a cohesive ball. It may take a few minutes but it will happen. Pulse the processor if needed.
- Remove dough, finish forming into a ball with your hands. Chill the dough if it is too soft for 20 to 30 minutes. Then place on parchment or waxed paper for rolling. Roll out dough. Cut into heart shapes with a cookie cutter.
- Place onto a parchment-lined baking sheet. Bake for approximately 15 to 16 minutes. Cool on a wire rack.
- Dip in a glaze made from about 3 ounces dark chocolate, 1 tablespoon coconut oil, and 1 tablespoon sweetener. (Melted and whisked together over low heat). Enjoy!
Nutrition Facts : Calories 59.8, Fat 3.5, SaturatedFat 2.7, Sodium 34, Carbohydrate 6.3, Fiber 0.7, Sugar 0.1, Protein 1.1
GLUTEN FREE VEGAN SUGAR FREE OATMEAL COOKIES
This is a recipe I created for a child who can't have dairy, eggs, gluten, corn or sugar. I modified another recipe on this site and it worked out great. I was going to just note my changes in my review of that recipe (Healthy Honey Oatmeal Cookies) but there were so many, I thought it would be easier for people searching for an allergy-free recipe to find it here. NOTE: These bake up soft n puffy, but if you want them flatter,crispier and chewier, melt the coconut oil first. Be sure to allow space between cookies to spread in that case. I've edited this from 1/2 c to 1 cup of flour from based on the helpful reviews.
Provided by Loveblumes
Categories Dessert
Time 35m
Yield 30 cookies, 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease cookie sheet or line with foil or parchment paper.
- Using a mixer, mix together the coconut oil, apple butter, honey or agave nectar, molasses if using, vanilla, almond extract if using and water thoroughly. If you're using melted coconut oil, you can just mix everything up with a wooden spoon.
- Sift together the dry ingredients (including the egg replacer) then stir in the oats. Add the dry ingredients to the wet and mix by hand. Add any optional add-ins if using.
- Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.
Nutrition Facts : Calories 123.2, Fat 6.8, SaturatedFat 5.9, Sodium 182.6, Carbohydrate 17.1, Fiber 0.2, Sugar 16.4, Protein 0.2
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