Recipe courtesy of my Cooking Guru
I swapped ingredients and made the recipe
This recipe has no dairy & eggs too …
Great for Vegans !
1 cup Gluten-free flour
2/3 cup Gluten-Free old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
3/4 cup raw sugar, plus additional for sprinkling
1/2 cup canned pumpkin puree
1/3 cup vegetable oil
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1/2 cup raisins
(Makes about 23 to 26 cookies)
Position a rack in the center of the oven and preheat to 350 degrees F.
Line 2 heavy large baking sheets with parchment paper.
In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well.
whisk to blend. Using a flexible rubber spatula,
gradually stir the dry ingredients into the pumpkin mixture.
Stir in the raisins.
For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips(teaspoon), flatten each to a 2-inch-diameter round.
Sprinkle each cookie with a bit more raw sugar.
Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes.
Using a metal spatula, transfer the cookies to a rack and cool completely.
I left the cookies cool off on the rack itself …
Now time to try one or two or three …lol!