10.12.2013

Pumpkin Oatmeal Cookies with Salted Caramel Frosting {gluten free + vegan}


#glutenfree #vegan


Pumpkin Oatmeal Cookies {gluten free + vegan}

1 cup certified gluten free oat flour
1 cup brown rice flour
1 1/2 cups certified gluten free oats
2 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp salt
1/2 tsp xanthan gum
1 tsp baking soda
1 cup light brown sugar, packed
3/4 cup pumpkin purée
1/2 cup coconut oil, melted
2 Tbsp real maple syrup
2 tsp vanilla

Preheat oven to 350 degrees. Line baking sheets with parchment paper. 

In a large bowl, mix the flours, oats, sienna mom, ginger, salt, xanthan gum, baking soda and brown sugar. Add the oil, pumpkin, maple syrup and vanilla and mix for about 1 minute. Dough will be very thick. 

Using a cookie scoop, drop onto the parchment. I ended up with 27 cookies using my scoop, which holds about 1 Tbsp of dough. 

Bake for 12-15 minutes or until the cookies appear to be set in the middle. Remove as they begin to just brown around the edges. Allow to cool for 3-5 minutes, then transfer to a cooling rack. 



Once the cookies are completely cooled, frost them with this salted caramel frosting:

Salted Caramel Frosting {gluten free + vegan}

1/2 cup dairy-free butter substitute
1/2 cup light brown sugar, packed
1/3 cup original almond milk
1/2 tsp vanilla
1/4 tsp salt
3 cups powdered sugar

In a saucepan over medium heat, bring the dairy-free butter and brown sugar to a rolling boil, continuously whisking. Add almond milk. Return to a boil. Remove from heat and pour mixture into mixing bowl. 

Add vanilla, salt and powdered sugar. Mix on medium high speed for 5 minutes or until frosting reaches spreading consistency. As it cools it will thicken. Add a few more drops of almond milk to thin it out if it becomes to thick, or add a couple of extra tablespoons powdered sugar if it is too thin. 

Frost cookies. Sprinkle a pinch of sea salt on top too if you like. Enjoy! 



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