Gluten-Free Pumpkin Oatmeal Cookies
Ever since I tasted a Salty Oat Cookie (a lightly salted, thick oatmeal cookie) in Cape Cod, I have been salting my oatmeal cookies on the outside rather than on the inside. And these spicy, cakey gluten-free Pumpkin Oatmeal Cookies are no exception.
Equipment
Ingredients
- 1 cup gluten-free all-purpose flour blend
- ½ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 teaspoon xanthan gum omit if your flour blend already contains it
- ½ cup one stick butter room temperature
- ½ cup granulated sugar
- ½ packed brown sugar
- ½ cup pumpkin puree
- 1 extra large egg
- ½ teaspoon vanilla extract
- 1½ cups certified gluten free old fashioned rolled oats
- 1 cup gluten-free butterscotch chips
- Maldon salt for sprinkling or other coarse sea salt
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Whisk flour, baking soda, spices and xanthan gum together in a medium bowl. In another large bowl cream the butter with the sugars. Whisk in the pumpkin, egg and vanilla extract until smooth. Stir in the dry ingredients and beat until fully incorporated.
- Stir in the oats and butterscotch chips. Spoon out the cookie dough into balls (about 1 tablespoon each) and place on the prepared baking sheets about 2 inches apart. Sprinkle each lightly with Maldon salt.
- Bake for 15-18 minutes, or until lightly golden brown. The cookies will be puffy and soft.
Nutrition
Serving: 2cookiesCalories: 79kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 59mgPotassium: 23mgFiber: 1gSugar: 7gVitamin A: 620IUVitamin C: 0.1mgCalcium: 7mgIron: 0.3mg
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