Description
Delicious gluten-free pumpkin spice cookies topped with a sweet glaze.
Ingredients
Scale
- 1 cup + 2 tablespoons gluten free all purpose flour
- 3/4 cup old fashioned oats – gluten free
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup coconut oil – melted and slightly cooled
- 1/2 cup pumpkin puree
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1/2 tablespoon milk of choice – I used almond milk
- 1 tablespoon pure maple syrup
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Mix up the dry ingredients in a large mixing bowl.
- Mix up the wet ingredients in a slightly smaller mixing bowl.
- Combine the wet and dry ingredients to form a nice thick batter.
- Use an ice cream scoop or measuring spoon to portion the cookie batter into 2 tablespoon size amounts and place the portions of cookie dough onto a lined baking sheet about 1 inch apart. You may need two cookie sheets to fit all of the cookies.
- Bake the cookies in a preheated oven at 350 degrees F for 18-20 minutes. Once the cookies are done baking, remove them and let them cool for a few minutes.
- Mix up the glaze. Combine the powdered sugar, maple syrup, vanilla, and milk in a medium size mixing bowl. Whisk it well until it forms a nice smooth glaze.
- Use a fork to drizzle some of the glazes over the top of each cookie. You can also lightly dip each cookie into the glaze as well. Continue until you have glazed all of the cookies.
- Dig in and enjoy!
Notes
- This recipe makes about 12-15 cookies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg