Vegan, Gluten Free Coconut Pumpkin Cookies
- 12 cup quick-cooking oats
- 12 cup almond flour
- 2 tablespoons rice flour
- 12 teaspoon baking powder
- 14 teaspoon baking soda
- 2 tablespoons artificial sweetener
- 2 tablespoons coconut sugar crystals
- 1 pinch salt
- 1 teaspoon pumpkin spice
- 4 tablespoons organic virgin coconut oil
- 3 tablespoons pumpkin puree
- 14 cup raisins
- 1 pinch ground cloves (optional)
- 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!
oats, almond flour, rice flour, baking powder, baking soda, coconut sugar crystals, salt, pumpkin spice, virgin coconut oil, pumpkin puree, raisins, ground cloves
Taken from www.food.com/recipe/vegan-gluten-free-coconut-pumpkin-cookies-509464 (may not work)