gluten free oatmeal raisin honey cookie recipe

#Gluten free oatmeal raisin honey cookie recipe plus
#Gluten free oatmeal raisin honey cookie recipe series

Once the cookies are cool, store in an airtight container at room temperature. Or eat one while they are still warm, you know you want to! Remove the cookies from the baking sheet after a few minutes and allow to cool on a wire rack. Rotate the baking sheets during baking for even heating (I rotated mine every 6 minutes). Bake the cookies for 18-20 minutes until they are moist and soft but appear to be dull on the outside and are starting to lightly brown. Mix in the egg, pumpkin and vanilla.Īdd the wet ingredients to the dry, stir to combine well, add in the oats, raisins and flaxseed, stir until everything is well combined.ĭrop the batter by rounded tablespoons 2-inches apart on the baking sheets, flatten the dough gently with a fork. In a small bowl, whisk together the oil and honey until smooth and well blended. In a large mixing bowl, whisk together the almond flour, baking soda, baking powder, cinnamon, nutmeg and salt. Preheat the oven to 375º F, line two baking sheets with parchment paper. What are some of your favorite ways to enjoy pumpkin this time of year?Ĭhewy Pumpkin Oatmeal Raisin Cookies (Gluten-Free + Dairy-free)Ģ cups blanched almond flour – I use Honeyville brand, it works the bestĢ cups rolled oats (not instant) – certified gluten-free if you are intolerantġ cup fresh pumpkin puree (canned will also work)ġ/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work)ġ/2 cup organic local honey (maple syrup would be great here, too)ġ large farm fresh brown egg (or egg replacement of your choice)ģ/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) If you would prefer chocolate, leave out the raisins and opt for mini chocolate chips instead – chocolate and pumpkin are amazing together! Allow the combined batter to chill in the fridge for 30 minutes. Next, add the oats into the saucepan and stir to combine. Once melted, turn off the heat and stir in the honey and vanilla extract.

These cookies are one of my favorite pumpkin recipes – they are soft and chewy, with a great texture from the oats, plus the spices and the raisins are the perfect compliment. Start by melting the peanut butter, coconut oil, and cocoa powder over medium heat. Cookies, pies, tarts, muffins, any of them – just add some aromatic spices and I am all about it. Of course, sweets and baked goods are high on my list of favorite ways to enjoy pumpkin. I myself have already consumed several pounds of pumpkin puree and it isn’t even October yet. I love this time of year, seeing pumpkin everything, everywhere! I say bring it on.

This post is part of our restricted diet series from Beth of Tasty Yummies.

#Gluten free oatmeal raisin honey cookie recipe plus

#Gluten free oatmeal raisin honey cookie recipe series