Allergy-friendly Pumpkin Chocolate Oat Cookies (GF/V)
Autumn in cookie form: pumpkin puree, allergy-friendly chocolate chips, oats, and plenty of sugar. A decadent cookie that my children love!
Servings: 36 cookies
Calories: 165kcal
Equipment
- 1 pastry cutter optional, but very helpful
- baking sheets
- Parchment paper
- oven
Ingredients
- 240 g Gluten-Free 1:1 Baking Flour 2 cups
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- ½ tsp Salt
- 1 pinch Nutmeg
- 1 cup Brown Sugar
- 1 cup White Sugar
- 1 cup Vegan Butter cold (2 sticks)
- 1 Tbsp Egg replacer Bob’s Red Mill Egg Replacer
- 1 cup Oats
- 1 cup Chocolate chips non-dairy
- 1 tsp Vanilla extract
- 1 cup Pumpkin puree
Instructions
- Preheat the oven to 350° F.
- In a large mixing bowl, add flour (240g), baking soda (1tsp), cinnamon (1tsp), salt (½tsp), nutmeg (pinch), brown sugar (1 cup), and white sugar (1 cup). Mix well using whisk.
- Cut cold butter (2 sticks) into the dry mix using a pastry cutter. Incorporate the butter throughout.
- Mix the egg replacer (1 Tbsp) using the amount of water (2 Tbsp) specified on the packaging. Set aside.
- Add oats (1 cup) and chocolate chips (1 cup) to the butter/flour mix and stir to evenly distribute.
- Add vanilla extract (1tsp), pumpkin puree (1 cup), and egg replacer, and stir until the dough forms.
- On parchment-lined baking sheets, drop portions of cookie dough in heaping spoonfuls, 1 Tbsp each, spaced about 3 apart.
- Bake for 17-19 minutes, or until lightly browned.
- Let rest on cookie sheet for 10 minutes. Move to cooling rack to rest until cooled completely. (Gluten-free baked goods tend to need more resting time, so try your best to be patient!)
Notes
Keeping the butter as cold as possible is crucial! You may even want to freeze it (vegan butter doesn't get quite as solid as the regular stuff). If the butter is too warm, the cookies will spread out too much and create one large, sticky baked oatmeal mess. Which isn't the worst thing, but it's just not the same as cookies...