Gluten-Free Pumpkin Oatmeal Cookies (Print Version)
Pumpkin and chocolate chips blend in soft, chewy gluten-free oatmeal cookies, perfect for cozy days.
# Ingredients:
→ Main Components
01 -
1 cup gluten-free rolled oats
02 -
3/4 cup pumpkin puree
03 -
1/4 cup pure maple syrup
04 -
1/2 cup semisweet chocolate chips
05 -
1 teaspoon ground cinnamon
06 -
Dash of salt
# Steps:
01 -
Preheat the oven to 350°F (175°C).
02 -
In a large mixing bowl, combine gluten-free oats, pumpkin puree, maple syrup, chocolate chips, ground cinnamon, and salt. Stir until evenly blended.
03 -
Scoop tablespoon-sized amounts of dough onto a parchment-lined baking sheet. Slightly flatten each mound with the back of a spoon.
04 -
Bake cookies for 15 to 20 minutes, until they are set and edges are lightly golden.
05 -
Remove from oven and allow cookies to cool on the baking sheet. Serve once cooled.
# Notes:
01 -
For perfect texture, ensure oats are certified gluten-free. Do not overbake, as cookies will set further as they cool.