It’s beginning to look a lot like Christmas…
And it’s beginning to feel a lot like Christmas as well!
If you’re anything like me, you’ve been running around to different Holiday parties, finishing your last minute shopping, and preparing yourself (mentally, physically, and emotionally!) for the upcoming celebrations. Being a teacher, I’m on winter break (ahh, the life of a teacher!).
Oh, sorry, I’m bragging.
Anyway….because of the time off I’ve had the opportunity to sub a few yoga classes at the donation based yoga studio I teach at (Yoga Sol in Northeast Minneapolis- check it out!). It’s always nice to slow down, and share the love of the practice with others. Yesterday I taught the largest class of my career (18 yogis!) and it was such a beautiful thing to be a part of.
OK, enough about yoga, and on to the real star of this show (err, I mean post)…cookies!
These were my first attempt at gluten-free cookies. I’ve made plenty of gluten-free muffins before, but never cookies. And honestly, these are the best gluten free things I’ve ever baked! Soft, moist, and full of flavor. I shared them with my co-workers and students, and everybody loved them. Not to mention, no one had a clue they were gluten-free and vegan. Tricky, tricky…
Gluten-free Vegan Pumpkin Cookies
Recipe adapted from: http://dishingupthedirt.com/recipes/snack/vegan-pumpkin-spice-cookies/
1 cup gluten-free all-purpose flour (I like Bob Red Mill brand)
1/4 tsp xanthan gum
1/2 cup gluten-free oats
1 cup raw cane sugar (turbinado)
1 tsp ground cinnamon
1/4 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
3/4 cup pumpkin puree (not pumpkin pie mix)
3/4 cup extra virgin coconut oil (melted slightly)
1/2 tsp ground flaxseed
1 tsp pure vanilla extract
1) Preheat oven to 350 degrees
2) Combine wet ingredients in medium size bowl (pumpkin, oil, vanilla)
3) Stir together dry ingredients in large mixing bowl (flour, xanthan, oats, sugar, cinnamon, nutmeg, baking soda, salt, flaxseed)
4) Fold wet ingredients into dry ingredients until just combined
5) Drop rounded tablespoons onto non-stick baking sheet (or use parchment paper) about 1-inch apart
6) Bake until tops are beginning to turn golden brown (approx. 12-14 minutes).
Note: These cookies are soft and moist (not crispy!). They are almost more along the lines of muffin tops (which I am not complaining about). Also, be sure not to over bake. Gluten-free tends to dry out a bit faster than gluten-filled!
- 1 cup gluten-free all-purpose flour (I like Bob Red Mill brand)
- ¼ tsp xanthan gum
- ½ cup gluten-free oats
- 1 cup raw cane sugar (turbinado)
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup pumpkin puree (not pumpkin pie mix)
- ¾ cup extra virgin coconut oil (melted slightly)
- ½ tsp ground flaxseed
- 1 tsp pure vanilla extract
- Preheat oven to 350 degrees
- Combine wet ingredients in medium size bowl (pumpkin, oil, vanilla)
- Stir together dry ingredients in large mixing bowl (flour, xanthan, oats, sugar, cinnamon, nutmeg, baking soda, salt, flaxseed)
- Fold in wet ingredients until just combined
- Drop rounded tablespoons onto non-stick baking sheet (or use parchment paper) about 1-inch apart
- Bake until tops are just beginning to brown (approx. 12-14 minutes).