Gluten Cookies Recipe
Introduction
These Gluten Cookies are a delicious and simple treat perfect for anyone looking for a naturally gluten-free option. Made with wholesome ingredients like oats and pumpkin puree, they offer a soft texture and a touch of warmth from cinnamon. Plus, they’re quick to prepare and bake!
Ingredients
- 1 cup gluten free oats
- 3/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1/2 cup chocolate chips
- 1 tsp cinnamon
- dash of salt
Instructions
- Step 1: Gather your ingredients and preheat the oven to 350ºF (175ºC).
- Step 2: In a mixing bowl, combine the gluten free oats, pumpkin puree, maple syrup, chocolate chips, cinnamon, and a dash of salt. Stir until well mixed.
- Step 3: Scoop the cookie dough onto a baking sheet using a cookie scooper or your hands. Gently flatten each cookie slightly to ensure even baking.
- Step 4: Bake in the preheated oven for 15-20 minutes, or until the cookies are lightly browned around the edges. Let them cool before enjoying.
Tips & Variations
- For extra chewiness, add a tablespoon of almond butter or peanut butter to the dough.
- Swap chocolate chips for raisins or chopped nuts if you prefer a different texture or flavor.
- If you want a spicier cookie, increase the cinnamon or add a pinch of nutmeg.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in the microwave or oven for a soft, warm treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Are these cookies completely gluten-free?
Yes, as long as you use certified gluten-free oats, these cookies are safe for a gluten-free diet.
Can I use canned pumpkin instead of fresh pumpkin puree?
Absolutely! Canned pumpkin puree works perfectly and keeps the cookies moist and flavorful.
PrintGluten Cookies Recipe
These Gluten-Free Pumpkin Oat Cookies are a wholesome and delicious treat that combines the earthy flavors of pumpkin and cinnamon with sweet maple syrup and chocolate chips. Perfectly baked to a soft, chewy texture, these cookies offer a nutritious snack option free from gluten.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 cup gluten free oats
- 1 tsp cinnamon
- Dash of salt
Wet Ingredients
- 3/4 cup pumpkin puree
- 1/4 cup maple syrup
Add-ins
- 1/2 cup chocolate chips
Instructions
- Preheat Oven and Prepare Ingredients: Gather all your ingredients and preheat your oven to 350ºF (175ºC) to ensure it reaches the proper temperature before baking.
- Mix Ingredients: In a large bowl, combine the gluten-free oats, pumpkin puree, maple syrup, chocolate chips, cinnamon, and a dash of salt. Stir gently until the mixture is well blended and all ingredients are evenly distributed.
- Form Cookies: Using a cookie scooper or clean hands, scoop the dough onto a baking sheet lined with parchment paper. Arrange them evenly spaced and gently flatten each cookie slightly to help with even baking and texture.
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes or until the edges are lightly browned and the cookies are set. Remove from the oven and allow to cool slightly before enjoying.
Notes
- Ensure you use certified gluten-free oats to keep the recipe gluten-free.
- You can substitute maple syrup with honey or agave nectar for a different sweetener.
- For vegan diet compatibility, confirm your chocolate chips are dairy-free.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Flatten the cookies moderately to ensure even baking and nice chewy texture.
Keywords: gluten free cookies, pumpkin cookies, oat cookies, healthy cookies, maple syrup dessert, vegan friendly cookies
