For snack time or dessert, satisfy your sweet tooth with Spiced Pumpkin Chocolate Chip Oatmeal Cookies, which are gluten, dairy, soy and refined sugar free.
- ⅔ cup canned pumpkin purée
- ¾ cup coconut palm sugar
- ⅓ cup plus 1 tablespoon extra-virgin olive oil
- 1 egg
- 1 egg yolk
- 1½ teaspoons vanilla
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- ¼ teaspoon ground cloves
- ¼ teaspoon sea salt
- ½ cup gluten-free oats
- ½ cup currants
- ½ cup semisweet chocolate, mini chips or finely chopped
Preheat the oven to 325° F and line several baking sheets with parchment paper.
Combine the pumpkin, sugar, oil, egg, egg yolk and vanilla in a large mixing bowl. Whisk until smooth. In a smaller bowl, combine the flour, baking powder, cinnamon, baking soda, xanthan gum, cloves and salt. Once blended, add the dry ingredients to the wet ingredients and mix until you no longer see dry spots.
Fold in the oats, currants and chocolate.
Use a small cookie scoop or spoon to shape balls of one generous tablespoon of dough onto the prepared baking sheets. They can be fairly close together because they don’t spread.
Bake for 10-12 minutes, until cookies look dry on the surface. Remove from oven and allow cookies to cool on the baking sheet for a few minutes before carefully transferring them to a cooling rack.
Nutrition Analysis: 80 cal, 4 g fat, 10 mg chol, 45 mg sodium, 11 g carbs, 1 g fiber, 7 g sugar, 1 g protein.
Valentina K. Wein is a whole foods recipe developer, food writer, photographer and owner of the popular food blog Cooking on the Weekends.