- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup shortening
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries, or to taste (optional)
- 1/4 cup pumpkin seeds, or to taste (optional)
- 1 cup oat flour, or more as needed
- 3/4 cup tapioca flour, or more as needed
- 1/2 cup brown rice flour, or more as needed
- 1 1/2 teaspoons guar gum
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
- Icing:
- 1/2 cup confectioners' sugar
- 1 tablespoon margarine, melted
- 1 teaspoon soy milk, or more as needed
- 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.
05/09/2018
recipepes.com
Gluten-Free Vegan Dense and Chewy Pumpkin Cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
