Gluten Free Pumpkin Oat and Cranberry Cookies
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
Instructions
Gluten-Free Pumpkin, Oat and Cranberry Cookies serves 36 original recipe by Food Network.
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