Gluten-Free Pumpkin, Oat and Cranberry Cookies Recipe

Name: Gluten-Free Pumpkin, Oat and Cranberry Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups Gluten-Free Flour Blend, recipe below; 1/2 cup gluten-free oat flour; 1 cup gluten-free quick-cooking oats; 2 teaspoons pumpkin pie spice; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup softened unflavored coconut oil or unsalted butter; 3/4 cup granulated sugar; 3/4 cup coconut sugar; 1 large egg, at room temperature; 1 tablespoon pure vanilla extract; 1 cup canned pure pumpkin puree; 1 cup dried cranberries; Gluten-free old-fashioned oats, for coating; 3 cups (435 grams) white rice flour; 1 1/2 cups (187 grams) tapioca flour; 3/4 cup (123 grams) potato starch; 1 tablespoon (8 grams) xanthan gum; 1 1/2 teaspoons (5 grams) salt

Servings: persons

1 1/2 cups Gluten-Free Flour Blend, recipe below
1/2 cup gluten-free oat flour
1 cup gluten-free quick-cooking oats
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
1 cup softened unflavored coconut oil or unsalted butter
3/4 cup granulated sugar
3/4 cup coconut sugar
1 large egg, at room temperature
1 tablespoon pure vanilla extract
1 cup canned pure pumpkin puree
1 cup dried cranberries
Gluten-free old-fashioned oats, for coating
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt

1
For the cookies: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
2
In a small bowl, whisk together the flour blend, oat flour, quick-cooking oats, pumpkin pie spice, baking soda and salt.
3
In a large bowl, cream together the softened coconut oil, granulated sugar and coconut sugar.
4
Beat in the egg and vanilla.
5
Stir in the flour mixture in two additions, alternating with the pumpkin puree, stirring just until combined.
6
Stir in the cranberries.
7
Place some old-fashioned oats in a small bowl.
8
Using a 1 3/4-inch ice-cream scoop, scoop up cookie dough and drop it into the bowl.
9
Roll the dough in the oats to coat.
10
Place the dough on a prepared baking sheet and repeat with the remaining cookie dough.
11
Bake until the cookies are golden, about 25 minutes.
12
Let cool on the baking sheet set over a wire rack.
13
In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

1686

kcal

Calories

Fat

246

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 cups Gluten-Free Flour Blend, recipe below, 1/2 cup gluten-free oat flour, 1 cup gluten-free quick-cooking oats, 2 teaspoons pumpkin pie spice, and more.

Yes, Gluten-Free Pumpkin, Oat and Cranberry Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Pumpkin, Oat and Cranberry Cookies

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