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Gluten-Free Pumpkin Cookies

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Gluten-Free Pumpkin Cookies
Image: Yordanka Kovacheva
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03/09/2022
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Preparation
15 min.
Cooking
20 min.
Тotal
35 min.
Servings
10
"What else to make in the pumpkin season, other than gluten-free and very tasty pumpkin cookies"

Ingredients

  • pumpkin - 3.5 oz (100 g) boiled and pureed
  • oat flour - 7 oz (200 g)
  • buckwheat flour - 1 oz (30 g)
  • oil - 3 1/3 tbsp (50 g) + for greasing the hands
  • orange juice - 2 2/3 tbsp (40 ml) freshly squeezed
  • milk - 2 2/3 tbsp (40 ml) can be soy or coconut
  • brown sugar - 4 oz (110 g)
  • baking powder - 1 tsp. (gluten - free)
  • jam - of choice (or whipping cream)
measures

How to make

The two types of gluten-free flour are mixed in a bowl with the baking powder. In this case, I grinded oats, so that they were a bit coarser and not that powdery.

Squeeze the orange juice into the flour, add the milk, oil, sugar and pureed pumpkin.

Knead a dough, which should remain slightly sticky. If it is thin, add a little more flour of your choice, or if it is hard - more juice, puree or milk.

The cookies are shaped with greased hands, so that the dough does not stick. Take a walnut-sized amount, roll it into a ball and then flatten it and place it in a tray on baking paper. Space is left between each cookie.

The tray is placed in an oven heated to 360°F (180°C) and the cookies are baked for 15-20 minutes, or until they start to smell good and acquire a golden color.

When they are ready and cooled the cookies are stuck together two at a time with your favorite jam or gluten-free cream.

The gluten-free pumpkin cookies are ready.

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