Pumpkin Oatmeal Raisin Cookies (Gluten-Free + Dairy-Free)

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This post is part of our restricted diet series from Beth of Tasty Yummies.

I love this time of year, seeing pumpkin everything, everywhere! I say bring it on. I myself have already consumed several pounds of pumpkin puree and it isn’t even October yet. Of course, sweets and baked goods are high on my list of favorite ways to enjoy pumpkin. Cookies, pies, tarts, muffins, any of them – just add some aromatic spices and I am all about it. These cookies are one of my favorite pumpkin recipes – they are soft and chewy, with a great texture from the oats, plus the spices and the raisins are the perfect compliment. If you would prefer chocolate, leave out the raisins and opt for mini chocolate chips instead – chocolate and pumpkin are amazing together!

What are some of your favorite ways to enjoy pumpkin this time of year?

pumpkin oatmeal cookies

Chewy Pumpkin Oatmeal Raisin Cookies (Gluten-Free + Dairy-free)
makes approximately 2 dozen cookies

2 cups blanched almond flour – I use Honeyville brand, it works the best
2 cups rolled oats (not instant) – certified gluten-free if you are intolerant
1 cup fresh pumpkin puree (canned will also work)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work)
1/2 cup organic local honey (maple syrup would be great here, too)
1 large farm fresh brown egg (or egg replacement of your choice)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious)
1 1/2 tablespoons flaxseed (optional)

Preheat the oven to 375º F, line two baking sheets with parchment paper.

In a large mixing bowl, whisk together the almond flour, baking soda, baking powder, cinnamon, nutmeg and salt.

In a small bowl, whisk together the oil and honey until smooth and well blended. Mix in the egg, pumpkin and vanilla.

Add the wet ingredients to the dry, stir to combine well, add in the oats, raisins and flaxseed, stir until everything is well combined.

Drop the batter by rounded tablespoons 2-inches apart on the baking sheets, flatten the dough gently with a fork. Bake the cookies for 18-20 minutes until they are moist and soft but appear to be dull on the outside and are starting to lightly brown. Rotate the baking sheets during baking for even heating (I rotated mine every 6 minutes). Remove the cookies from the baking sheet after a few minutes and allow to cool on a wire rack. Or eat one while they are still warm, you know you want to!

Once the cookies are cool, store in an airtight container at room temperature.

pumpkin oatmeal cookies

More healthy recipes from the BLDG 25 Blog.

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Comments

Liz -September 26, 2013, 10:59AM

I, also, say bring on the pumpkin! I can’t wait to try these. You can put pumpkin in anything with some spices and I wanna gobble it up. Pumpkin pies and cakes and muffins count as a vegetable, right? :P

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Annejelina -September 26, 2013, 11:09AM

Yum yum yum! Gluten free and vegan too? Yay! =)
xoxo Annejelina

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Macarena -September 26, 2013, 11:57AM

Hi!! I love pumpkin and I loved this recipe!! But I have a question!!
In my country almond flour is too expensive and hard to find, can I use regular flour??

Thanks!!!
xoxo

Corinne Alexandra -September 26, 2013, 2:34PM

Yum! Totally making these tomorrow!

brooke -September 27, 2013, 1:14PM

you could put almonds in a food processer, or walnuts in a food processer to make the almond flour. A bit more course in texture, but I’ve done that a few times.

Michelle -September 27, 2013, 4:11PM

mmm sounds so good!!

Sarah Gallegos -September 28, 2013, 11:45PM

Made them this eve and they were an absolute hit! Perfect for the fall chilly weather.

Sydney -September 29, 2013, 3:41PM

Making these tonight for a dinner party! Super excited. Would also love to know if there’s a substitute for the almond flour — SO EXPENSIVE!!

Natalie -October 7, 2013, 6:11PM

I made these yesterday and they are sooooo good!! I substituted 1/4 cup brown sugar and 1/4 cup agave syrup in place of honey, and I used chia seeds as an egg replacer, used coconut oil, and put raisins AND cocoa nibs! I made about 20 cookies and still have a good amount of dough left over which I will use later this week :)

Natalie -October 7, 2013, 6:13PM

Also – just a tip, Amond flour/meal is a lot cheaper at Trader Joe’s… but if you don’t have a TJ’s, just buy what you need in the bulk section of your Whole Foods/Sprout’s.

Erin -October 10, 2013, 10:33PM

I ran out of honey so only ended up with about half of what the recipe called for, but the raisins add bursts of sweetness that make up for it. Added about 1/2c. chopped pecans for texture too. These cookies are the closest to “cookies” I’ve ever had while cooking GF without using a bunch of dubious gums and weird other substitutes. Fantastic with a cup of warm tea!

Jaqueline -October 13, 2013, 2:59PM

I made them today and loved it!! It’s not too sweet, which I love, and the recipe gives us a lot of cookies =) It’s really easy and nice. The bad thing is that almond flour is not only difficult to find here in Brazil, but also very expensive. I wonder if I could use another kind of flour. But still, it was worth making them, I loved it :)

leslie -December 15, 2013, 12:44PM

Yum!

Sue -December 18, 2013, 5:49PM

Just made these, they are delicious. Substitutions/additions: Pamela’s gluten-free baking mix for the almond flour, cut the spices and added some ground ginger, cut the baking soda by 1/2 —-and they’re spot on. They only took 12 minutes to bake. Just the right sweetness and nice texture.

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