Gluten Free Dense And Chewy Vegan Pumpkin Cookies Recipes
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!
Provided by TessaDomesticDiva
Categories Fruits and Vegetables Vegetables Squash
Time 1h32m
Yield 12
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 312.3 calories, Carbohydrate 51.4 g, Fat 11.8 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 2.7 g, Sodium 160.2 mg, Sugar 31.3 g
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