Pumpkin Cranberry Oatmeal Cookies Food

PUMPKIN CRANBERRY COOKIES

Steps:

• Preheat oven to 375°F.
• Cream together the butter and the sugars.
• Beat in the egg, pumpkin and vanilla.
• Mix dry ingredients together and then add to the wet ingredients and blend well.
• Stir in dried cranberries.
• Drop batter by rounded tablespoons onto a greased cookie sheet.
• Bake for 15-20 minutes or until golden brown.

GLUTEN-FREE PUMPKIN, OAT AND CRANBERRY COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. In a small bowl, whisk together the flour blend, oat flour, quick-cooking oats, pumpkin pie spice, baking soda and salt. In a large bowl, cream together the softened coconut oil, granulated sugar and coconut sugar. Beat in the egg and vanilla. Stir in the flour mixture in two additions, alternating with the pumpkin puree, stirring just until combined. Stir in the cranberries.
• Place some old-fashioned oats in a small bowl. Using a 1 3/4-inch ice-cream scoop, scoop up cookie dough and drop it into the bowl. Roll the dough in the oats to coat. Place the dough on a prepared baking sheet and repeat with the remaining cookie dough. Bake until the cookies are golden, about 25 minutes. Let cool on the baking sheet set over a wire rack.
• In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

CRANBERRY-PUMPKIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
• Bake for 10 to 12 minutes.