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Iced pumpkin oatmeal cookies

Print Recipe
Prep Time 15 minutes
Servings 9

Ingredients
  

Ingredients (9 cookies):

  • 1 cup gluten-free quick oats
  • 1 cup almond flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ cup raw cane sugar
  • ½ cup coconut sugar
  • ⅓ cup coconut oil, shortening, or butter, softened
  • ⅓ cup pumpkin purée
  • 1 large egg, at room temp
  • 2 tsp vanilla extract
  • Icing:
  • 1 cup powdered sugar
  • 2 –3 tbsp dairy-free milk
  • Optional: ¼ tsp cinnamon or pumpkin spice

Instructions
 

Instructions (Batch):

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
  • Whisk oats, almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • Cream coconut oil with raw cane sugar and coconut sugar until fluffy.
  • Mix in pumpkin, egg, and vanilla until smooth.
  • Stir in dry ingredients until dough comes together.
  • Scoop ~3 tbsp per cookie, flatten slightly, and place on baking sheet.
  • Bake 12–14 minutes, until edges are golden and centers are set. Cool fully before icing.
Author: Ali Jenkins
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