For a fall treat, these gluten-free pumpkin bread cookies are great. They're made with healthy things like almond flour and pumpkin puree, and you can add dairy-free chocolate chips if you want to make them even tastier.
Ingredients: 1 cup canned pumpkin puree. 1/2 cup almond flour. 1/2 cup gluten-free oat flour. 1/4 cup coconut sugar. 2 tablespoons melted coconut oil. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 teaspoon baking soda. 1/2 cup dairy-free chocolate chips optional.
Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Put pumpkin puree, almond flour, oat flour, coconut sugar, melted coconut oil, cinnamon, ginger, nutmeg, cloves, salt, and baking soda in a large bowl. Mix the ingredients together. Mix well until a dough comes together. If you want, you can fold in dairy-free chocolate chips. Using a cookie scoop or spoon, drop dough balls about 2 inches apart on the baking sheet that has been prepared. Use the back of a spoon or your fingers to gently press down on each cookie. Put it in the oven for 12 to 15 minutes, or until the edges turn golden brown. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling. These pumpkin bread cookies don't have gluten, so enjoy them!
Prep Time: 15 minutes
Cook Time: 15 minutes
grimes teacher librarian
