Gluten-Free Dense and Chewy Vegan Pumpkin Cookies
This is one of the best cookies I have ever had...the texture is divine and not a bit cakey!
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 1cup pumpkin puree
- ½cup brown sugar
- ½cup shortening
- ½cup white sugar
- 1teaspoon vanilla extract
- ½cup dried cranberries, or to taste
- ¼cup pumpkin seeds, or to taste
- 1cup oat flour, or more as needed
- ¾cup tapioca flour, or more as needed
- ½cup brown rice flour, or more as needed
- 1½ teaspoons guar gum
- 1teaspoon ground cinnamon
- ½teaspoon salt
- ½cup confectioners' sugar
- ½cup confectioners' sugar
- 1tablespoon margarine, melted
- 1teaspoon soy milk, or more as needed
Instructions
Step 1
Heat pumpkin puree in a saucepan over low heat, stirring occasionally, until condensed to about 1/2 cup, about 20 minutes. Let cool, at least 10 minutes.Step 2
Beat brown sugar, shortening, and white sugar together until smooth and creamy. Add the cooled pumpkin and vanilla extract; blend well. Sprinkle in oat flour, tapioca flour, brown rice flour, guar gum, cinnamon, and salt. Add cranberries and pumpkin seeds. Mix until dough is very stiff and dry; it should not stick to your hands. Add more flour, 2 tablespoons at a time, if needed.Step 3
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.Step 4
Place golf-ball size balls of dough on the prepared baking sheet. Press tops down slightly.Step 5
Bake in the preheated oven until edges just begin to turn golden, about 12 minutes. Let cool, at least 30 minutes.Step 6
Mix confectioners' sugar and melted margarine together in a bowl. Add enough milk so that icing is spreadable but not runny. Dollop icing on top of the cookies.