GF Spiced Pumpkin-Raisin Cookies

17 Nov


Recipe courtesy of my Cooking Guru

 Giada De Laurentiis

 5 Stars Recipe Rating !!!

I swapped ingredients and made the recipe

 Gluten -free!

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.

In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; 

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 …

These look Yummy !!!

Now time to try one or two or three  …lol!

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