Pumpkin Oatmeal Cookies with White Chocolate Glaze.
Soft and chewy pumpkin oatmeal cookies are topped with a white chocolate glaze - so delicious!
Ingredients
- ½ cup vegan buttery spread
- ½ cup light brown sugar
- ½ cup sugar
- 2 Tablespoons applesauce
- ⅓ cup pumpkin puree
- ½ teaspoon vanilla
- 1 cup gluten free flour blend or all purpose flour if you are not gluten free
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 ¾ cups certified gluten free old fashioned oats
- ½ cup pumpkin seeds
For the glaze:
- ¾ cup PASCHA white chocolate baking chips
Instructions
- In a large bowl, cream the butter and sugars until light and fluffy. Add the applesauce and vanilla and continue to mix. Add the pumpkin puree and mix again.
- Add the gluten free flour, baking soda, cinnamon, nutmeg, and salt. Mix until combined.
- Stop the mixer and stir in the oats and pumpkin seeds.
- Place the dough in the refrigerator for one hour to chill.
- Preheat oven to 350 degrees, and line a cookie sheet with parchment paper.
- Scoop the dough into balls about one inch in diameter and place on the cookie sheet. Flatten the cookies slightly with your hand.
- Bake at 350 degrees for 10-12 minutes. Let the cookies cool on the cookie sheet before moving them to a plate or cooling rack.
- Place the white chocolate chips in a microwave safe bowl. Microwave for 15 seconds, then stir. If not fully melted, microwave for 10 more seconds. Drizzle the melted white chocolate chips over the cookies.
- Makes about 24 cookies.
Notes
If you aren't vegan, feel free to use regular butter and regular white chocolate chips.
Store leftover cookies in an airtight container. They should stay fresh for up to 5 days.
Nutrition
Calories: 139kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 2gCholesterol: 1mgSodium: 108mgPotassium: 61mgFiber: 1gSugar: 12gVitamin A: 710IUVitamin C: 0.2mgCalcium: 24mgIron: 0.6mg
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