Pumpkin Spice Oatmeal Cookies Egg Free Milk Free Gluten Free Food

GLUTEN FREE PUMPKIN SPICE COOKIES

Gluten Free Pumpkin Spice Cookies image

Oh My!! If you love Pumpkin around the Holidays and really enjoy Gluten Free foods that actually taste Good. Then you will love my recipe.I drizzled a little dark chocolate and white chocolate over then. My Family and everyone at my Church loved them. P.S. Bobs Red Mill makes really good Gluten Free Flour mix Enjoy from Chef Travis Holland

Provided by Chef Travis W Holla

Categories Drop Cookies

Time 20m

Yield 28-30 cookies, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can pumpkin
3/4 cup brown sugar
1 egg
1/2 cup sugar
2 cups gluten-free flour
1/4 teaspoon salt
2 teaspoons baking soda
2 1/2 teaspoons pumpkin pie spice
1/4 cup butter, soften
1 tablespoon vanilla extract

Steps:

Preheat your oven to 350.
In one bowl mix all your dry ingredients together.
In another separate bowl mix all the wet ingredients.
Combined the wet ingredients into the dry and thoroughly mix together.
Take a sheet pan and place a piece of parchment paper on it.
Scoop out the cookie dough with a spoon, making inch long circles with the dough on the pan. You should get 12 on a half sheet pan.
cook for 10-12 minutes or until lightly browned on top.
if you would like you can drizzle some melted chocolate on top -- makes it Super Yummy. take some chocolate chips and put them in a glass dish and place it in the microwave. put it in for one minute. Take out and stir. If it is not yet melted, place back in the microwave and repeat the step till it is fully melted and can be whisked smoothly.
Enjoy! from Chef Travis Holland.

Nutrition Facts : Calories 137.9, Fat 4.3, SaturatedFat 2.6, Cholesterol 25.7, Sodium 302.5, Carbohydrate 24.5, Fiber 0.2, Sugar 22.3, Protein 1

PEANUT BUTTER & BANANA OATMEAL COOKIES (EGG-FREE, MILK-FREE)

Peanut Butter & Banana Oatmeal Cookies (Egg-Free, Milk-Free) image

These cookies are so simple--only 5 ingredients! The best part is they are healthier than your average cookie. They are moist, chewy and crispy-brown on the bottom. My family likes them as a snack or even for breakfast, and I hope yours does too! (Note #1: These cookies are best enjoyed fresh--meaning within the first day or two of being made. This is because they are very moist, and the moisture changes the texture of the cookie the longer they are stored in an air-tight container. Note #2: DO NOT substitute any other type of oats. Use only quick-cooking oats, or the cookies will not hold together as well once baked.)

Provided by MarthaStewartWanabe

Categories Drop Cookies

Time 25m

Yield 12-14 cookies

Number Of Ingredients 5

Ingredients

2 bananas, medium, mashed
1/4 cup peanut butter, creamy (or crunchy if you prefer)
1/4 cup brown sugar, packed
1 cup quick-cooking oats
1/4 cup flour

Steps:

Preheat oven to 350°F.
In a medium bowl, mash bananas with the back of a fork. Stir in peanut butter and brown sugar. Then stir in oats and flour until thoroughly combined.
Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls. Gently flatten cookie mounds to 1/2 inch thickness.
Bake for 12-15 minutes or until cookie bottoms are light brown, and tops are no longer shiny.

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