Spiced Pumpkin Date Cookies {gluten-free}

These gluten-free Spiced Pumpkin Date Cookies are soft and slightly chewy with oats, sweetened only with maple syrup and bejewelled with dates.

Spiced Pumpkin Date Cookies {gluten-free}

I had no idea what these cookies would turn out like. I made them with Cole and no recipe so I presumed disaster would ensue. I stood him on his kitchen stool at the worktop in his little apron which he’s so proud to wear and took a bunch of ingredients out of the cupboards and fridge that needed using up. It was luck that I usually have half a tin of pumpkin puree lurking in the fridge these days since I’m making a lot of pumpkin cakes for the stall and for café orders. Pumpkin cookies, flavoured with lovely warming spices and paired with oats seemed like a standout choice for our baking adventure. I’m also being vigilant about keeping a stash of medjool dates to hand in my larder as they come in useful for so many bakes, Easy Overnight Coconut Chia Puddings, beautiful tagines and the odd snack here and there. I couldn’t resist putting a few of these chopped little nuggets into the mix.

Spiced Pumpkin Date Cookies {gluten-free}

Since I was making these cookies with Cole I decided not to use refined sugar. It’s debatable whether maple syrup is technically any healthier since sugar really is just sugar but I felt more of a responsible mother giving my toddler maple sweetened cookies. Plus who am I kidding, I was the one who ate the lion’s share of these cookies and a little bit less refined sugar in my diet is only going to be better for me.

Cole’s main job when we’re baking together is to stir and taste. I haven’t officially given him the role of taster, it’s one he’s bestowed upon himself. After every ingredient is added into the bowl he insists on making sure it is the right call, no matter if it’s the raw eggs or vanilla extract. It might have gone a bit far when he was shovelling wooden spoonfuls of flour, oats and spices into his mouth. At least he knew better to scrape them from his tongue than to try and swallow this time. An improvement from the cocoa powder incident a couple of months ago which led to me frantically pour streams of water down his throat to ease his choking. Special times.

Spiced Pumpkin Date Cookies {gluten-free}

Cookies are great for baking with a toddler since they are really just an assembly and mixing job with a bowl and wooden spoon, ideal for a child who loves to stir. They are so quick to bake and after ten minutes or so of cooling they are ready to eat. Instant gratification.

When it came time for the final taste test I was completely bowled over at how delicious the cookies actually were. Not at all the calamity I had anticipated. It’s always the way that your best efforts are when you’re not really trying, either that or Cole is an absolute baking prodigy and he’ll be taking over the market stall from me by the time he’s four.

Spiced Pumpkin Date Cookies {gluten-free}

I’ve made these cookies a few times since, tweaking the recipe here and there but every time I have come to the conclusion that the cookies that Cole and I made together that first time were the most delicious. They were probably not the most photogenic since I gave Cole free rein with the cookie scoop to drop them onto the baking sheet but the taste was all there from the beginning.

Spiced Pumpkin Date Cookies {gluten-free}

Spiced Pumpkin Date Cookies have become a little bit of a staple in our house over the past two weeks, I have been nibbling on them for breakfast, mid-morning and mid-afternoon snacks. They are pretty good whenever to be honest. It’s also pretty handy knowing what to do with that half eaten tin of pumpkin puree.

Print Recipe
Spiced Pumpkin Date Cookies {gluten-free}
Spiced Pumpkin Date Cookies are soft and slightly chewy with oats, sweetened only with maple syrup and bejewelled with dates.
Spiced Pumpkin Date Cookies {gluten-free}
Prep Time 15 minutes
Cook Time 15 minutes
Servings
15 cookies
Ingredients
  • 125 g gluten-free oats
  • 75 g sweet rice flour
  • 50 g ground almonds
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • teaspoon ½ground nutmeg
  • teaspoon ½ground ginger
  • teaspoon ¼ground allspice
  • 170 g pumpkin puree
  • 75 g dates stoned and chopped finely
  • 125 g butter melted
  • 100 g maple syrup
  • tablespoons zest 1 orange + 2of its juice
  • 1 egg lightly beaten
Prep Time 15 minutes
Cook Time 15 minutes
Servings
15 cookies
Ingredients
  • 125 g gluten-free oats
  • 75 g sweet rice flour
  • 50 g ground almonds
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • teaspoon ½ground nutmeg
  • teaspoon ½ground ginger
  • teaspoon ¼ground allspice
  • 170 g pumpkin puree
  • 75 g dates stoned and chopped finely
  • 125 g butter melted
  • 100 g maple syrup
  • tablespoons zest 1 orange + 2of its juice
  • 1 egg lightly beaten
Spiced Pumpkin Date Cookies {gluten-free}
Instructions
  1. Pre-heat oven to 170°C and line a large baking sheet with greaseproof paper.
  2. In a large bowl sift together the oats, sweet rice flour, almond flour, bicarbonate of soda and spices.
  3. In another bowl mix the pumpkin puree, dates, melted butter, maple syrup, orange zest and juice and the egg.
  4. Pour the flour mixture into the pumpkin mixture and stir well until completely combined.
  5. Using an ice cream scoop with a trigger action, scoop up balls of cookie dough and release the dough onto the baking sheet an inch or so apart.
  6. Flatten the cookies slightly with the back of a fork before putting them in the oven to bake for 13-15 minutes.
  7. Remove from the oven, let rest on the baking tray for 5 minutes then transfer to a cooling rack to finish cooling.

SHOP THE RECIPE

There are two items in my kitchen which are invaluable when baking cookies. A good cookie dough scoop (or ice cream scoop) is one of them. So handy for scooping up a perfect ball of cookie dough for the perfectly sized cookie. Also so useful when baking cupcakes and ensures a perfectly even cupcake bake every time. I use the OXO Good Grips Trigger Ice Cream Scoop which is really durable and an ideal size.The other brilliant piece of equipment which I’ve never regretted buying is a really decent hard-wearing baking tray which I use for all my cookies and scones. I use this KitchenCraft MasterClass Large Non-Stick Baking Tray, Grey, 39 x 27 cm which considering how often I use it is still in excellent condition, fits in the oven nicely and is large enough to hold a whole batch of scones or cookies.The links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. It’s just a way for me to fund the blog so if you do click through then many thanks!!

Easter Cookies {gluten-free}

Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips for bank holiday baking.

These gluten-free Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips.

I’ve been craving the odd biscuit lately which hasn’t normally been my snack of choice but it’s probably something to do with them being ultra portable which is the only way I am eating anything these days. Cookie in mouth whilst my hands are free to zip up coats, prepare toddler lunches and take the washing off the line.

These gluten-free Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips.

I’m also trying to introduce Cole to my happy world of baking and quick and easy recipes are the order of the day to keep him interested. Cookies are effortless to mix, minutes to bake and you can eat them straightaway warm off the baking tray so it’s easy to taste the results of your hard labour.

These gluten-free Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips.

This past week we have been baking these particular cookies for Easter. They borrow inspiration for the flavours in a traditional simnel cake with marzipan, currants, stem ginger and mixed spice. I also couldn’t help but add chocolate chips as there would be an Easter riot on our hands without chocolate.

These gluten-free Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips.

Not to snitch on anyone but these add-ons are not so surreptitiously robbed directly from the mixing bowl by chubby little fingers. Some of them at least manage to make it into the final cookie.

These gluten-free Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips.

Print Recipe
Easter Cookies {gluten-free}
Loaded with spices, currants, marzipan and dark chocolate chips
These gluten-free Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips.
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
12 cookies
Ingredients
  • Zest ½ orange
  • Zest ½ lemon
  • 80 g soft light brown sugar
  • 50 g caster sugar
  • 115 g unsalted butter room temperature
  • 1 egg
  • teaspoon ½vanilla extract
  • 60 g oat flour
  • 50 g buckwheat flour
  • 50 g tapioca flour
  • 75 g ground almonds
  • 1 teaspoon mixed spice
  • 75 g dark chocolate chips
  • 50 g chopped marzipan
  • 50 g currants
  • 1 ball stem ginger finely chopped
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
12 cookies
Ingredients
  • Zest ½ orange
  • Zest ½ lemon
  • 80 g soft light brown sugar
  • 50 g caster sugar
  • 115 g unsalted butter room temperature
  • 1 egg
  • teaspoon ½vanilla extract
  • 60 g oat flour
  • 50 g buckwheat flour
  • 50 g tapioca flour
  • 75 g ground almonds
  • 1 teaspoon mixed spice
  • 75 g dark chocolate chips
  • 50 g chopped marzipan
  • 50 g currants
  • 1 ball stem ginger finely chopped
These gluten-free Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips.
Instructions
  1. Whisk the orange and lemon zest with the sugars until fragrant. Drop in the butter one cube at a time and mix until light and fluffy.
  2. Beat in the egg and vanilla.
  3. Whisk the flours, almonds and mixed spice together and mix into the rest of the cookie batter.
  4. Finally stir in the chocolate chips, marzipan, currants and stem ginger, reserving one of each for the top of each cookie.
  5. Using a spring release ice cream scoop, portion out 12 balls of cookie, the place on a baking tray an inch or two apart. Top the cookie balls with the extra chocolate chips, marzipan, currants and ginger.
  6. Place the baking tray in the fridge for one hour.
  7. Bake the cookies in an oven pre-heated to 190 °C for 10 minutes. Leave for 5 minutes to rest on the baking tray then remove to a wire rack to cool.

Pineapple, White Chocolate and Coconut Cookies

Pineapple White Chocolate and Coconut Cookies
If there is one plaintive cry that is often heard in this house, it’s ‘Why do you never make cookies?’

It’s true that cookies are usually superseded by a sudden whim to make a cake or a brownie so they usually fall down the pecking order. Plus cookies are remarkably easy to eat aren’t they? What is it about them that makes you believe it’s okay to have two or three when you would normally only have once slice of cake. It’s probably because you have to eat one straight from the oven when the chocolate is oozing from within and they are still pretty dough like. Later on it would be churlish not to partake in a cooler cookie with your tea, letting your cup catch the crumbs so you can slurp them up later.

Pineapple White Chocolate and Coconut Cookies

My husband is also a bit of a dried fruit fanatic, there are usually odds and ends of trail mix or some exotic papaya strips that never seem remotely appealing to me. However, these candied pineapple chunks have been winking at me for weeks begging to be used in a recipe. I am not normally a pineapple junkie but I have found myself craving their sweet juicy acidity so whilst a few months ago I would have shuddered at including them in a bake, this time round they were the first ingredient on my list when preparing to make my cookies.

I think it’s rude not to include chocolate in a cookie don’t you? That’s not to say I haven’t enjoyed the odd oat and raisin number in my time but I usually think a bit of a chocolate addition would liven up the proceedings immensely. This time round I poured in a few handfuls of white chocolate chips, which are the type of chocolate oft neglected from my bakes, but here they seemed so right.

The desiccated coconut was added just because I cannot bear to bake or cook anything without coconut at the moment. I thought I would be bored by now after my endless forays of coconut oil, coconut flour, coconut flakes and coconut milk but it’s just so damn versatile in all its different formats and there is usually a place for it in whatever I am cooking.

Pineapple White Chocolate and Coconut Cookies

Now these cookies are huge, so make sure you space them apart a good distance in your baking tray. They are chewy but also a little crisp on the corners for the variety of texture which is so important in your daily cookie. The true test was whether they would pass the husband test and they did with flying colours. The only problem is that now he sees no excuse why there can’t be cookies every day.

Pineapple, White Chocolate and Coconut Cookies
Makes 12 large cookies

175g unsalted butter
175g soft light brown sugar
125g caster sugar
1 teaspoon vanilla extract
2 eggs
200g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
¼ teaspoon salt
150g jumbo rolled oats
75g desiccated coconut
125g white chocolate chips
125g dried pineapple chunks

  1. Pre-heat oven to 170°C.
  2. Cream the butter and sugars together until very light and fluffy.
  3. Add the eggs one at a time then the vanilla until completely combined.
  4. In a large mixing bowl whisk together the flour, baking powder, bicarbonate of soda, salt, oats and coconut.
  5. Add the flour mixture to the rest of the batter and mix until combined.
  6. Finally mix in the chocolate chips and pineapple chunks until evenly dispersed.
  7. Portion out the cookies by weighing out each one out to 100g then rolling into a ball.
  8. Place each ball on large baking trays about 2 inches apart from each other and flatten each ball slightly with the palm of your hand.
  9. Bake in the oven for 12-15 minutes until just turning golden brown.
  10. Remove from the oven and leave to cool on the baking tray for 5 minutes until transferring to a cooling rack to finish cooling. Or, eat straightaway so the cookie is warm and the chocolate is still melting.