1. Recipes

How to Make Gluten-Free Dense and Chewy Vegan Pumpkin Cookies - A Step-by-Step Guide

Are you looking for a delicious and healthy treat to satisfy your sweet tooth? Look no further than these Gluten-Free Dense and Chewy Vegan Pumpkin Cookies! Perfect for the fall season or any time of the year, these cookies are packed with flavor and have a satisfying chewy texture that you won't be able to resist.

These cookies are not only gluten-free, but they are also vegan, making them suitable for a variety of dietary restrictions. Whether you follow a plant-based diet or have c...

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Ingredients

  • 1 cup pumpkin puree
  • ½ cup brown sugar
  • ½ cup shortening
  • ½ cup white sugar
  • 1 teaspoon vanilla extract
  • ½ cup dried cranberries, or to taste (Optional)
  • ¼ cup pumpkin seeds, or to taste (Optional)
  • 1 cup oat flour, or more as needed
  • ¾ cup tapioca flour, or more as needed
  • ½ cup brown rice flour, or more as needed
  • 1 ½ teaspoons guar gum
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup confectioners' sugar
  • ½ cup confectioners' sugar
  • 1 tablespoon margarine, melted
  • 1 teaspoon soy milk, or more as needed

Information

  • Prep Time: 20 mins
  • Cook Time: 32 mins
  • Additional Time: 40 mins
  • Total Time: 1 hr 32 mins
  • Servings: 12
  • Yield: 12 cookies

  • 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.
  • 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.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Place golf-ball size balls of dough on the prepared baking sheet. Press tops down slightly.
  • Bake in the preheated oven until edges just begin to turn golden, about 12 minutes. Let cool, at least 30 minutes.
  • 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.

    • Nutrition

    312 cal.

    • Total Fat: 12g
    • Saturated Fat: 3g
    • Sodium: 160mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 2g
    • Total Sugars: 31g
    • Protein: 2g
    • Vitamin C: 1mg
    • Calcium: 24mg
    • Iron: 1mg
    • Potassium: 125mg

    Categories

    Vegan recipes
    Gluten-free recipes
    Pumpkin recipes
    Chewy recipes
    Dense recipes