Soft Pumpkin Cookies - Gluten Free & Vegan
Soft Pumpkin Cookies - Gluten Free & Vegan requires around 18 minutes from start to finish. One serving contains 72 calories, 0g of protein, and 5g of fat. This recipe serves 24. For 19 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. If you have baking soda, butter, pumpkin puree, and a few other ingredients on hand, you can make it. It works well as a very affordable hor d'oeuvre. It is brought to you by Tessa the Domestic Diva. 267 people were impressed by this recipe. It is a good option if you're following a gluten free and fodmap friendly diet. Overall, this recipe earns an improvable spoonacular score of 4%. If you like this recipe, you might also like recipes such as Soft Pumpkin Oatmeal Cookies (Vegan + Gluten-free), Soft Chocolate Chip Pumpkin Cookies (Gluten Free, Paleo + Vegan), and Vegan Pumpkin Cookies (Low Carb and Gluten Free).
Servings: 24
Preparation duration: 10 minutes
Cooking duration: 8 minutes
Ingredients:
½ teaspoon EACH baking soda, baking powder, sea salt, & guar gum
½ cup any mix of palm shortening, coconut oil, or vegan butter
½ cup (or more) chocolate chips, raisins, or cranberries
1 teaspoon cinnamon
¾ cup palm sugar (or brown sugar)
½ cup fresh pumpkin puree (see link above for how to make: MINE ALMOST POURS, if you are using a variety that is super stiff and dry, it contains less water)
2 teaspoons vanilla extract
Equipment:
bowl
oven
baking sheet
wire rack
Cooking instruction summary:
Preheat your oven to 350 degrees.In a bowl of mixer, beat the fat and sugar until creamy.Add in the pumpkin and vanilla.With the mixture still running, sprinkle in the cinnamon, baking soda, powder, salt, and guar gum.Continue with the flours.Beat well, and then reduce the speed and mix in the chocolate chips as preferred.Using a scant tablespoon, drop the stiff and sticky dough onto a cookie sheet. These cookies do not spread or move much, so they can be quite cozy together on the sheet.With damp fingers, slightly press the cookies down to flatten to a uniform depth.Bake for about 8 minutes, remove and let cool for a few minutes before transferring to a cooling rack. They will look barely done...that is ok, you don't want to over-bake these little morsels!
Step by step:
1. Preheat your oven to 350 degrees.In a bowl of mixer, beat the fat and sugar until creamy.
2. Add in the pumpkin and vanilla.With the mixture still running, sprinkle in the cinnamon, baking soda, powder, salt, and guar gum.Continue with the flours.Beat well, and then reduce the speed and mix in the chocolate chips as preferred.Using a scant tablespoon, drop the stiff and sticky dough onto a cookie sheet. These cookies do not spread or move much, so they can be quite cozy together on the sheet.With damp fingers, slightly press the cookies down to flatten to a uniform depth.
3. Bake for about 8 minutes, remove and let cool for a few minutes before transferring to a cooling rack. They will look barely done...that is ok, you don't want to over-bake these little morsels!
Nutrition Information:
covered percent of daily need
