Description
Pumpkin Oatmeal Raisin Cookies are kept gluten-free by using oat flour. They are chewy, tender, and perfect for fall!
Ingredients
Units
Scale
- 1 cup oat flour (make by grinding oats in food processor until they reach flour-like consistency. Make sure to measure after you process the oats).
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- Pinch of salt
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 3 tablespoons + 1 teaspoon honey
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon coconut oil, melted
- 2 tablespoons coconut sugar (or sub brown sugar)
- 1/4 cup oats (whole)
- 1/2 cup raisins (can sub in dark chocolate chips)
Instructions
- In a small mixing bowl combine the oat flour, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large bowl beat together the pumpkin puree, honey, egg, vanilla extract, and coconut oil with a hand mixer or stand mixer, until well combined. Add the coconut sugar and beat to incorporate.
- Add half of the oat mixture into the wet ingredients and slowly incorporate with the mixer. Once incorporated add the other half of the dry ingredients and mix to combine.
- Using a spatula gently stir the whole oats and raisins into the batter. Place the batter in the freezer to chill for 15 minutes.
- Preheat your oven to 350 degrees. Lightly spray a large cookie sheet with cooking spray.
- Once the cookies have chilled use a medium-sized cookie scoop to scoop out the dough onto the cookie sheet. Using the back of your cookie scoop gently press down the cookies, just slightly.
- Bake the cookies for 8 to 10 minutes. You will know they are done when the cookies are slightly firm on the top; they will still be very soft in the middle. They will firm up as they cool. Make sure to not overbake the cookies, as they will dry up. Allow the cookies to cool for 10 minutes before removing from the cookie sheet.
- Store in an airtight container on the counter for up to 4 or 5 days, and even longer in the refrigerator.
Notes
Make sure you use certified gluten-free oats if consuming gluten is a concern for you.
Prep time does not include time that the dough is chilled in the freezer.
Recipe adapted from Chelsea’s Messy Apron
