For those of you that know me well it is no surprise that fall is my favorite season. Big knit sweaters, knee-high leather boots, scarves, pine-scented candles burning, hot chocolate by the fire, AND my absolute favorite time to bake. I have numerous recipes for all things pumpkin and apple. I simply am in heaven when the kitchen starts to smell of cinnamon and spices and warms the house. In my college years, during the fall, I would put some music on, light a wood-burning fire and get to work in the kitchen. This recipe was created during one of those moments. These cookies are one of my all time fall favorites! They are relatively healthy made with oat flour, rolled oats, 100% canned pumpkin puree, and dried cranberries. Enjoy them in the afternoon with tea, as a dessert with hot chocolate, or as I often do with coffee on my terrace for breakfast. Brings fall right to you…Seriously bake these ~ you want your house to smell like this! Also this post reminds me to share my recipe for hot chocolate…coming soon!
*These cookies are gluten free*
Pumpkin Cranberry Gluten Free Cookies
1/2 cup canned 100% pumpkin puree
1 cup + 1 tbsp brown sugar (packed)
1/8 tsp ground clove
1/8 tsp ground nutmeg
1/4 tsp ground cinnamon
2 cups Oat flour (I use Bob’s Red Mill Brand from Whole Foods)
1/2 cup rolled oats
1 tsp baking powder
1/4 tsp kosher salt
3/4 cup cranberries
1/4 cup vegetable oil
1 tsp vanilla extract
Combine vanilla and vegetable oil. Mix in pumpkin puree. Set aside. In a separate bowl combine all dry ingredients. Fold the wet mixture into the dry until just combined. Stir in cranberries. Line a baking sheet with parchment and set oven to 350 degrees F. Portion out 1 tbsp rounded per cookie. Bake for 10-12 minutes. Enjoy!
Note: I love to make the dough, form the cookies and freeze the raw dough and then bake off as needed. You can also bake them off and then freeze them and enjoy whenever the craving strikes. They last in the freezer 6 months.
Time: 25 minutes Difficulty: Easy