A gluten-free tasty treat for an autumn afternoon or a lunch box, this chewy cookie satisfies those cookie cravings and brings lots of goodness!
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
dozen
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Ingredients
- 1 1/2 cups almond flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon allspice
- 3/4 cup brown sugar
- 1/2 cup vegan butter I used Earth Balance.
- 1 flax "egg" or gluten free egg replacer One Tablespoon in 3 Tablespoons of water. Stir and let gel for a few minutes.
- 2 Tablespoons plant milk
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon finely grated fresh ginger
- 1/3 cup pumpkin
- 1 cup dried cranberries or "craisins" chopped. Save some whole to decorate with.
- 3/4 cup rolled oats
Ingredients
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Instructions
- Heat oven to 350 degrees F. and line your pans with parchment paper or a sil pad.
- In a bowl, sift together the flour, spices, salt, and baking soda.
- In your large mixing bowl, cream together the butter and the sugar until fluffy.
- Add your milk, vanilla, pumpkin and grated ginger to the butter mixture and blend.
- Now add your sifted dry ingredients and mix to combine.
- Lastly, add the oatmeal and craisins with a quick final mix.
- At this point, you can chill the dough for a few minutes or go ahead and shape them. Roll the dough in 1 inch balls and place on parchment, leaving room to spread. With the bottom of a glass, flatten each cookie a little to create an even look.
- Before baking, you can make an orange sprinkle by crushing a little orange rind into coarse sugar with your fingers to create an orange-coloured sprinkle! So simple but wonderful! A less sugary alternative is just to decorate with a craisin!
- Bake for about 10 minutes. Cook longer for a crispier cookie. I found that, with the almond flour, you needed to cook a little longer to make them less crumbly. Let cool and enjoy!
Recipe Notes
a heap of love
a spoonful of laughter
a dash of kindness
a pinch of patience
Ingredients for a happy life!
