Looking for something easy and healthy to make for the holidays? Look no further than these super simple and super healthy cookies. They are full of pumpkin – and we all know that this is the pumpkin season – and are completely and naturally gluten-free. The combination of oats, coconut flour and almond flour does not really need backing and you could mix them all together, let the mix stand, and form the cookies as is. So, if you are into raw food, or minimally processed food this could be a path you take.
Baking the cookies does enhance the flavors, and that’s worth keeping this in mind. Baking also makes all the spices develop and merge. A combination of cinnamon, ginger and cardamom really blooms when heated up! At the end, baking the cookies will give you a more aromatic kitchen and platter.
What will also enhance the flavors is roasting your own pumpkin. (So, I guess not everything will be as a raw as possible since I am not sure you can use raw pumpkin – I have never tried and I am not even sure that it can be done!). Roasting the pumpkin is super easy – you don’t even need to peel it, just slice it in half, scoop out the seeds and place the pumpkin halves on a baking sheet, cut side down and roast at 425 F (220 C) for 45 minutes or so. It also helps to line the baking sheet with some foil or parchment paper – this helps the roasting and the clean up!
After the pumpkin is roasted, all you need to do is scoop the flash and purée, either in a food processor or using a masher. Food processor will make everything much smoother, but if you prefer your a more rustic pumpkin hands or a masher will do.
Gluten-free Pumpkin Cookies, via Eat the Vegan Rainbow
Gluten-free Pumpkin Cookies – Yummy!
Gluten-free and Oil-free Pumpkin Cookies
What you’ll need:
1 15 oz (425 g) can pure pumpkin (not pumpkin pie filling) or 15 oz (425 g) roasted sugar pumpkin, puréed
1 cup old fashioned oats
1/2 cup coconut flour
1/2 cup almond flour
1/4 cup sugar (or solid sweetener of your choice)
2 teaspoons cinnamon
1 teaspoon cardamom
1/2 teaspoon ginger
Optional: 1/4 cup maple syrup, for brushing
What you’ll do:
Preheat the oven to 350 F (175 C).
Combine all the ingredients in a large food processor. If you don’t have a food processor that’s large enough, you can either process in batches or process pumpkin and oats well and then just mix in the rest of the ingredients (except the optional maple syrup) by hand.
Line a large cookie sheet with parchment paper.
Use an ice cream scoop to measure out the amount for each cookie, than form a round and flat shape and place on the parchment paper. This amount of batter should yield about 12-14 cookies.
Cross-hatch the surface of each cookie.
Bake for 18-23 minutes. Cookies will be lightly browned but stay soft.
Let the cookies cool for 15-20 minutes before brushing with maple syrup. You could skip this step, but why would you want to do that? Enjoy!
Today is a double whammy of a day. It’s the National Oatmeal Cookie Day and at the same time the National Raisin Day. So I just had to join in the celebrations by putting those two together into these lovely, healthy and chewy Oatmeal Raisin Cookies that use couple of very simple ingredients and take no time to make.
I decided to start with some naturally sweet ingredients in order to completely omit using added sugar. So I went for a combination of carrots and raisins, both with an amazing amount of sweetness that baking brings out to an amazing extent.
For my oatmeal, I decided to toast some of it to add extra dimensions of nuttiness to the flavor of these cookies without the need to use any nuts. Additional trick I used is to grind most of the oats which made it easy to skip using flour. Still, I did add a bit of corn starch to help the cookies along, and “flax egg” to bind everything together.
Of course, you can’t have a good batch of moist cookies without adding a bit of fat and in this case I decide to use solids out of the can of coconut cream. I used all the liquid and couple of tablespoons of solids for my Bread Fruit Curry, so I had some solids leftover. You can also use coconut oil in this application as well. The oil does not need to be fully melted but it does need to be softened so that can mix well with the rest of the ingredients.
So without any further ado I give to you on this special day gluten-free and dairy-free, no sugar added Oatmeal Raisin Cookies.
Oatmeal Raisin Cookies
What you’ll need (for 24, 2 in (5 cm) diameter cookies):
3 large carrots
1 cup raisins
2 cups oatmeal
1/4 cup flax meal
3/4 cup water
1/4 cup corn starch
1/4 cup coconut oil, melted
1 tablespoon cinnamon
1 tablespoon vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
What you’ll do:
Preheat oven to 350 F (175 C).
Place raisins into a large cup and cover with hot water. Let them soak for 30 minutes.
Add flax meal to a large cup and mix well with 3/4 cups of hot water. Let stand for 15-30 minutes.
Toast 1/2 cup of oat meal in a toaster oven until they begin to slightly brown and start smelling lovely and deliciously toasty, which should take about 2-3 minutes. Keep an eye on the toaster oven though as the oats will burn quickly. You can toast the oatmeal on the stove top, using a frying pan. I recommend dry toasting them, although you can use a drop of oil or cooking spray to help the toasting along.
Add the toasted oats to a food processor and grind to a fine meal. Pour the toasted oatmeal into a large mixing bowl.
Add another 1 cup of oatmeal to the food processor and grind as finely as the previous batch. Combine with the ground toasted oatmeal.
Add reminder of the oatmeal (1/2 cup) into the mixing bowl without grinding for added texture.
Grind carrots finely using the food processor and add to the oatmeal mix.
Drain the raisins well and add to the oatmeal and carrots.
Add “flax egg” and mix well. The mixture should be moist but not runny.
Add the rest of the ingredients and mix well. If your coconut oil needs a but of melting, put it in the microwave for 30 to 60 seconds. Keep an eye on it because you don’t want it to be completely melted, just soft enough to be able to mix well.
Line two baking sheets with parchment paper and spoon out the cookies with a tablespoon. This should yield 24 cookies, 12 per baking sheet. Use your fingers to shape the cookies into nice, flat rounds or any shape you like. Their final thickness is about 1/2 in (1 cm) and they will not spread or rise much so make sure that you do actually flat them out before baking.
Bake for 16 to 18 minutes. The cookies will be soft to touch but will firm up a bit as they cool.
You can frost them with simple sugar frosting if you like, but I did want to keep this recipe “added sugar” free and they are delicious as is. Enjoy!!!