Pumpkin Oatmeal Cookies with Gluten Free Substitutions

Pumpkin Oatmeal Cookies with Gluten Free Substitutions

Ingredients

  • 1½ c. brown sugar
  • ¾ c. butter, softened
  • 1 c. pumpkin puree
  • 1 tsp. vanilla
  • 2 eggs
  • 1½ tsp. cinnamon
  • ½ tsp. ground cloves
  • ¼ tsp. nutmeg
  • 2 c. quick oats (GF use Bob’s Redmill GF Oats)
  • 1 c. flour (GF Use Domata)
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp salt
  • 1½ c. semi sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees.
  2. In large mixer bowl cream butter and sugar together. Add eggs and beat. Add pumpkin and vanilla and mix.
  3. If desired, add oats to blender and blend into a flour.
  4. In a separate bowl stir flour, cinnamon, nutmeg, cloves, baking powder, baking soda, salt and oatmeal together.
  5. Add dry ingredients to wet ingredients. Mix together only until combined. If needed add a more flour one Tablespoon at a time until the you have a soft dough. Be careful not to over mix.
  6. Add chocolate chips and mix to incorporate.
  7. Line baking sheet with parchment paper. Drop cookies a little larger than 1 inch sizes. Bake for 10-12 minutes. Don't over bake the centers will be soft and will set as they cool.
  8. Remove immediately from baking sheet and cool on a wire rack.