Food recipes
Vegan, Gluten Free Coconut Pumpkin Cookies
Vegan, Gluten Free Coconut Pumpkin Cookies Ingredients: oats nuts, almonds rice flour, white, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda sweetener,...
Vegan, Gluten Free Coconut Pumpkin Cookies
Ingredients:
oats
nuts, almonds
rice flour, white, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sweetener, syrup, agave
sugars, granulated
salt, table
pumpkin, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pumpkin, raw
raisins, seeded
spices, cloves, ground
Directions:
Preheat oven to 350F
Line a baking sheet with parchment paper or aluminum foil.
In a bowl mix well all dry ingredients except Ground cloves.
Add wet ingredients and mix with a fork or hands.
(I recommend pumpkin puree at room temperature and softened coconut oil) Your dough should be a little bit sticky, Divide the dough in six equal parts, make small balls and place them at least one inch apart on the baking sheet.
Flatten into cookie shapes and decorate with dried fruit and nuts.
Dust with Ground cloves (optional).
Place in the oven a let cook for 25 min, Cookies should be soft to touch after the 25 minutes, turn off the oven and let them sit in the oven for an extra 5 minutes.
Take them out and let cool on a cooling rack.
Cookies will be chewy on the middle and crisp on the edges.
Enjoy!
Ingredients:
oats
nuts, almonds
rice flour, white, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sweetener, syrup, agave
sugars, granulated
salt, table
pumpkin, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pumpkin, raw
raisins, seeded
spices, cloves, ground
Directions:
Preheat oven to 350F
Line a baking sheet with parchment paper or aluminum foil.
In a bowl mix well all dry ingredients except Ground cloves.
Add wet ingredients and mix with a fork or hands.
(I recommend pumpkin puree at room temperature and softened coconut oil) Your dough should be a little bit sticky, Divide the dough in six equal parts, make small balls and place them at least one inch apart on the baking sheet.
Flatten into cookie shapes and decorate with dried fruit and nuts.
Dust with Ground cloves (optional).
Place in the oven a let cook for 25 min, Cookies should be soft to touch after the 25 minutes, turn off the oven and let them sit in the oven for an extra 5 minutes.
Take them out and let cool on a cooling rack.
Cookies will be chewy on the middle and crisp on the edges.
Enjoy!