Gluten-Free Pumpkin Oatmeal Cookies
Gluten-Free Pumpkin Oatmeal Cookies are soft and slightly chewy, sweetened only with maple syrup and bejewelled with dates. No xanthan gum.
Servings: 15 cookies
Calories: 169kcal
Ingredients
- 125 g gluten-free oats
- 75 g sweet rice flour glutinouse rice flour
- 50 g almond flour or ground almonds
- 1 teaspoon bicarbonate of soda
- 2 teaspoons pumpkin pie spice see notes
- 170 g pumpkin puree
- 75 g medjool dates stoned and chopped finely
- 125 g unsalted butter melted
- 100 g maple syrup
- 1 orange zested, only 2 tablespoons juice needed
- 1 egg medium, lightly beaten
Instructions
- Pre-heat oven to 170°C / 150°C /gas mark 3 and line a large baking sheet with baking parchment paper.
- Sift together the oats, sweet rice flour, almond flour, bicarbonate of soda and pumpkin spice in a large bowl.
- Mix the pumpkin puree, dates, melted butter, maple syrup, orange zest and juice and the egg in another bowl.
- Pour the dry ingredients into the wet ingredients and stir well until completely combined.
- Scoop up balls of cookie dough, using a cookie/ice cream scoop with a trigger action, and release the dough onto the baking sheet an inch or so apart.
- Flatten the cookies slightly with the back of a fork before putting them in the oven to bake for 13-15 minutes.
- Remove from the oven, let rest on the baking tray for 5 minutes then transfer to a wire rack to finish cooling.
Notes
- The egg used in this recipe is medium size, 60g with shell and 50g without shell.
- Sweet rice flour. You can sub this flour for tapioca starch.
- Pumpkin Pie Spice. You can use my Homemade Pumpkin Spice blend.
Make ahead
Store in an airtight container at room temperature (preferably not plastic) for up to 2 days.Freeze
- Allow to cool completely then layer into an airtight container, with baking parchment between the layers. Freeze for up to 2 months.
- Allow to defrost at room temperature (about 2 hours) before consuming.
Ingredient measurements
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
- US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information
Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification. The nutrition serving is for 1 cookie.Nutrition
Calories: 169kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 138mg | Potassium: 109mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1990IU | Vitamin C: 0.5mg | Calcium: 28mg | Iron: 0.8mg