Cookies are my weakness. When there is a batch of warm, soft cookies sitting on the kitchen counter…it is almost impossible for me to resist. Maybe it’s because they are the perfect grab-n-go dessert. Maybe it’s because you don’t feel so guilty eating just one. Maybe it’s simply because I LOVE cookies.
These pumpkin cranberry oatmeal cookies just might be my new faves. Moist. Addictive. I took the original recipe, cut it in half and added a few magic touches. They sure are packed full of hearty ingredients…oats, flaxseed meal, cranberries, pecans, and coconut oil. I’m a sucker for pumpkin cookies too. I just can’t seem to find any reason why anyone wouldn’t fall head-over-heals in love with these gluten free treats. Yummy, yum, yum!
gluten free vegan pumpkin cranberry oatmeal cookies
makes 18-20 cookies
- 1 cup Sarah’s gluten free flour blend
- 3/4 cup certified gluten free quick cooking oats
- 1 tablespoon ground flaxseed meal
- 1/2 cup organic brown sugar
- 1/4 cup organic cane sugar
- 1 teaspoons ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, chopped
Preheat oven to 350 degrees. Line baking sheets with parchment paper. In large mixing bowl, combine flour blend, oats, flaxseed meal, brown sugar, sugar, cinnamon, salt, and baking soda. Add pumpkin puree, coconut oil and vanilla. Mix until combined. Fold in the cranberries and pecans. Drop tablespoon-size scoops of cookie dough onto prepared baking sheet. Bake for 9-11 minutes. Cool cookies on baking sheets for 3-5 minutes before transferring to cooling rack.
Recipe adapted from Free Eats
Just made these. They're delicious! Thanks for sharing!
You're so welcome! I loved them too!
Love the flavors to this recipe! Unfortunately when I followed the recipe, instead of using a blend of your own flour mix, I just got GF all purpose flour and did not think about adding xanthan gum which made these cookies not cookie like. They were just moist and a bit gooey on the inside. If I use store bought GF all purpose flour, how much xanthan gum should I add to the GF all purpose flour mix? 1/4 teaspoon?
Also, what is the purpose of the flaxseed meal in this recipe? Is it supposed to serve as an egg substitution? If so, should we be adding 3 tbsp of water to the flaxseed meal to make it an egg substitution? Or was the flaxseed meal soley for health purposes? One last question, in regards to the coconut oil, is the solid version 1/4 cup or after it i melted?
Thanks again for your tips! 🙂
There is 1/2 teaspoon of xanthan gum per 1 cup of all-purpose gluten free flour. The flaxseed is not an egg replacer in this recipe. I measure my coconut oil when it is in liquid form.