Pumpkin Gogi Granola Cookies
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 147.9
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 110.5 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 1.4 g
- Protein: 1.9 g
View full nutritional breakdown of Pumpkin Gogi Granola Cookies calories by ingredient
Introduction
Gluten free, these also have no leavening and rely on a "cook down" method for the pumpkin to concentrate it and eliminate the water. They're dense, not crumbly or sandy, and spicy! Gluten free, these also have no leavening and rely on a "cook down" method for the pumpkin to concentrate it and eliminate the water. They're dense, not crumbly or sandy, and spicy!Number of Servings: 18
Ingredients
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Pumpkin Gogi Granola Cookies
1 cup pure pumpkin puree
½ cup coconut oil
1/3 cup sugar
1/3cup brown sugar
1 tbsp gluten free vanilla extract
½ cup sorghum flour
¼ cup soy flour
¼ cup buckwheat flour
½ cup brown rice flour
½ cup tapioca flour
¼ cup cornstarch
1 tsp guar gum
1 tsp pumpkin pie spice
½ tsp sea salt
½ cup gluten free cereal (such as Sunrise® Crunchy Maple from Nature’s Path)
¼ cup gogi berries
Tips
Adapted from http://www.tessadomesticdiva.com/2011/10/dense-and-chewy-pumpkin-cookies.html
Directions
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.
Serving Size: Makes 18 cookies
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Serving Size: Makes 18 cookies
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.