Pumpkin-Oatmeal Cranberry Cookies
Servings: 48 Cookies
Calories: 117kcal
Ingredients
For the cookies:
- ¾ cup (120 g) brown rice flour
- ½ cup (64 g) tapioca starch
- ¼ cup (48 g) potato starch
- 2 teaspoons (5.2 g) ground cinnamon
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) kosher or fine sea salt
- 1 teaspoon (3 g) xanthan gum
- 1 cup (2 sticks or 227 g) butter or dairy-free butter, plus more for greasing baking sheets
- 1 cup (200 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 1 cup (230 g) canned pumpkin
- 1 teaspoon (5 mL) pure vanilla extract
- 2½ cups (200 g) old-fashioned oats
- ¾ cup (112. 5 g) dried cranberries
For the icing:
- 2 cups (250 g) powdered sugar
- 2 teaspoons (4 g) pumpkin pie spice
- 4-6 tablespoons (60-90 mL) water
Instructions
- Preheat the oven to 350°F. Lightly grease baking sheets.
- Combine flour, starches, cinnamon, baking soda, salt, and xanthan gum in a medium bowl; set aside.
- In a large bowl, beat butter, brown sugar and granulated sugar until light and fluffy, about 2 minutes. Add pumpkin and vanilla extract and mix well. Add flour mixture and mix well. Stir in oats and cranberries.
- Using a small cookie scoop, drop dough 2 inches apart on prepared baking sheets. Bake for 14-16 minutes or until light brown. Cool on baking sheets for a few minutes; transfer to wire racks and let cool completely.
- To make the icing, whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more water to thin the icing.
Nutrition
Calories: 117kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 80mg | Potassium: 51mg | Fiber: 1g | Sugar: 13g | Vitamin A: 795IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg