Food recipes
Gluten Free Vegan Pumpkin Oatmeal Cookies
Gluten Free Vegan Pumpkin Oatmeal Cookies Ingredients: shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) pumpkin, raw sugars, brown seeds, flaxseed vanilla extract wheat flour, white,...
Gluten Free Vegan Pumpkin Oatmeal Cookies
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pumpkin, raw
sugars, brown
seeds, flaxseed
vanilla extract
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
Directions:
In a large bowl beat together, using an electric mixer, the coconut oil, pumpkin, sugar, flax seeds, and vanilla extract.
Add the remaining ingredients and beat together again.
Preheat your oven to 350 degrees.
While your oven is preheating let your cookie dough rest on the counter for 20 minutes.
The oat flour will absorb some of the liquid during this time which helps the cookies hold their shape.
Drop by the spoonful onto an ungreased cookie sheet.
Bake for 12 to 15 minutes or until slightly golden around the edges.
Remove cookies and place them onto a wire rack to cool.
Cookies are best after they have cooled.
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pumpkin, raw
sugars, brown
seeds, flaxseed
vanilla extract
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
Directions:
In a large bowl beat together, using an electric mixer, the coconut oil, pumpkin, sugar, flax seeds, and vanilla extract.
Add the remaining ingredients and beat together again.
Preheat your oven to 350 degrees.
While your oven is preheating let your cookie dough rest on the counter for 20 minutes.
The oat flour will absorb some of the liquid during this time which helps the cookies hold their shape.
Drop by the spoonful onto an ungreased cookie sheet.
Bake for 12 to 15 minutes or until slightly golden around the edges.
Remove cookies and place them onto a wire rack to cool.
Cookies are best after they have cooled.