Pumpkin Gogi Granola CookiesFrom jo_jo_ba 1 year ago
- 1 cup pure pumpkin puree shopping list
- ½ cup coconut oil shopping list
- 1/3 cup sugar shopping list
- 1/3cup brown sugar shopping list
- 1 tbsp gluten free vanilla extract shopping list
- ½ cup sorghum flour shopping list
- ¼ cup soy flour shopping list
- ¼ cup buckwheat flour shopping list
- ½ cup brown rice flour shopping list
- ½ cup tapioca flour shopping list
- ¼ cup cornstarch shopping list
- 1 tsp guar gum shopping list
- 1 tsp pumpkin pie spice shopping list
- ½ tsp sea salt shopping list
- ½ cup gluten free cereal (such as Sunrise® Crunchy Maple from Nature’s Path) shopping list
- ¼ cup gogi berries shopping list
How to make it
- Preheat oven to 350F and line two baking sheets with parchment or silicone.
- Place the pumpkin in a small baking dish. Bake, stirring occasionally, for 15-20 minutes, until it’s reduced to ½ cup.
- Set aside to cool.
- Cream the coconut oil and the sugars in a mixer until creamy.
- Beat in vanilla and pumpkin.
- Add the flours, cornstarch, guar gum, pie spice and salt and beat until well blended.
- Stir in the cereal and gogi berries to make a rather stiff and dry feeling dough.
- Place golf-ball size balls of dough on the sheet and press the tops down slightly.
- Bake for 12 minutes, until turning just golden around the edges.
- Cool completely on the sheet.
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