Gluten-Free Dense and Chewy Vegan Pumpkin Cookies | Popular Recipes

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Gluten-Free Dense and Chewy Vegan Pumpkin Cookies

"This is one of the best cookies I have ever had...the texture is divine and not a bit cakey!"

Ingredients :

  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 cup shortening
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries, or to taste (optional)
  • 1/4 cup pumpkin seeds, or to taste (optional)
  • 1 cup oat flour, or more as needed
  • 3/4 cup tapioca flour, or more as needed
  • 1/2 cup brown rice flour, or more as needed
  • 1 1/2 teaspoons guar gum
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar
  • Icing:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon margarine, melted
  • 1 teaspoon soy milk, or more as needed

Instructions :

Prep : 20M Cook : 12M Ready in : 1H32M
  • Heat pumpkin puree in a saucepan over low heat, stirring occasionally, until condensed to about 1/2 cup, about 20 minutes. Let cool, at least 10 minutes.
  • Beat brown sugar, shortening, and white sugar together until smooth and creamy. Add the cooled pumpkin and vanilla extract; blend well. Sprinkle in oat flour, tapioca flour, brown rice flour, guar gum, cinnamon, and salt. Add cranberries and pumpkin seeds. Mix until dough is very stiff and dry; it should not stick to your hands. Add more flour, 2 tablespoons at a time, if needed.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Place golf-ball size balls of dough on the prepared baking sheet. Press tops down slightly.
  • Bake in the preheated oven until edges just begin to turn golden, about 12 minutes. Let cool, at least 30 minutes.
  • Mix confectioners' sugar and melted margarine together in a bowl. Add enough milk so that icing is spreadable but not runny. Dollop icing on top of the cookies.

Notes :

  • Feel free to replace pumpkin seeds and raisins with any of your favorite add-ins.
  • Use any non-dairy milk you prefer.
  • Lightly under-bake these, and let them cool and set out of the oven to keep the texture perfect!

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