Description
Bake delicious gluten and dairy-free pumpkin white chocolate oatmeal cookies in under 30 minutes. Perfect for fall!
Ingredients
Dry:
1.5 cups gluten-free flour with xanthan gum
1.5 cups quick cook steel cut oats
1/4 cup granulated sugar
1/2 cup brown sugar
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp pumpkin spice
1/2 cup Enjoy Life Foods white chocolate chips
Wet:
1/2 cup dairy free butter, melted
1/2 cup pumpkin puree
1 tsp vanilla
1 egg yolk
Instructions
1. Preheat oven to 350 degrees Fahrenheit.
2. In a mixing bowl, combine the flour, sugar, baking soda, cinnamon, pumpkin spice, and salt. Sift the flour before adding and whisk well.
3. In a bowl, melt your butter in the microwave for 30-60 seconds.
4. In a new mixing bowl, combine the remaining wet ingredients with the melted butter.
5. Slowly add your dry ingredients into the wet ingredients (besides the oats and chocolate chips) and mix with a mixer until it’s blended well.
6. Add in your white chocolate chips and oats. Mix well.
7. On a baking sheet, add parchment paper.
8. Using an ice-cream scooper, scoop cookie batter into 12 cookies on the baking sheet.
9. Bake for 12-14 minutes until a toothpick comes out clean.
10. Let cool and enjoy!
- Prep Time: 15 minutes
- Cook Time: 13 minutes