Gluten Free Chewy Pumpkin Cookies
Chewy pumpkin cookies with crispy edges that are egg and gluten free, made with oat flour and flaxseed meal.
Servings 12 large cookies
Ingredients
Cookie Dough
- 140g or ½ cup plus 2 tablespoons butter unsalted (use dairy free butter if you want to make the cookies dairy free)
- 2 teaspoons pumpkin pie spice
- ½ tsp fine sea salt
- 1 teaspoon pure vanilla extract
- 100g or ½ cup granulated sugar
- 100g or ½ cup brown sugar
- 150g or ½ cup pumpkin butter I used trader joe’s (if you make a homemade version, the cookies will be slightly thicker and softer)
- 1 tablespoon flaxseed meal
- 1 tablespoon water
- 1 teaspoon baking soda
- 230g or 2 cups plus 2 tablespoons oat flour it’s best to measure this by scale, oat flour is naturally gluten free but some packaging may warn of cross contamination
Topping
- 100g or ½ cup granulated sugar fine or organic
- 1 ½ teaspoons pumpkin spice or a mix of ground cinnamon, nutmeg, ginger and allspice (optional)
Instructions
- Brown the butter: place the butter in a light colored small saucepan set over medium heat. Cook, as it melts, then begins to sputter and spit. You’ll see tiny panko-like bits at the bottom of the pan. Keep stirring and cooking, the bits will turn an amber brown then a toasty medium brown. Once they are all brown immediately transfer to a medium sized bowl.
- Add the pumpkin spice (if using) to the butter and stir. Let the butter cool for about 5 minutes. While it's cooling, mix the flaxseed and water together in a small bowl and let sit until thickened.
- Add the salt and vanilla and whisk in the sugars and whisk for 30 seconds.
- Add the flaxseed mixture and pumpkin butter and whisk until you have a smooth, silky mix.
- Add the oat flour and baking soda and stir until there are no visible flour or dry bits. Set the bowl, covered with a tea towel on the counter for half an hour.
- After those 30 minutes, remove the cover and transfer the bowl to the fridge to chill for 2 hours.
- Preheat the oven to 350 F and line two baking sheets with parchment paper.
- Prepare a sugar mixture for coating: whisk together the sugar and spices, if using, along with a pinch of salt.
- Portion the cookie dough into 2 tablespoons per cookie onto the pan, leaving 2 inches around each cookie (these will spread). Roll each dough ball between your palms to smooth it over and dip it, face down, into the sugar mixture. Roll it in the sugar to coat then return it to the pan. Repeat with all the cookies.
- Bake the cookies until they are cracked all over and have taken just a bit of color on the edges, about 12 minutes. Let cool on the pan for a few minutes until firm, then transfer to a cooling rack.
- Store leftovers in an airtight container.
Video
Notes
Recipe makes 12 large cookies