Autumn Almond Oatmeal Chews
This delicious combination of flavours and textures, including almond flour, pumpkin, and oatmeal, is a quick and easy recipe for a gluten-free treat!
| Servings | Prep Time |
| 2dozen | 15minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 1 1/2cups almond flour
- 1teaspoon cinnamon
- 1/2teaspoon baking soda
- 1/4teaspoon allspice
- 3/4cup brown sugar
- 1/2cup vegan butterI used Earth Balance.
- 1 flax “egg” or gluten free egg replacerOne Tablespoon in 3 Tablespoons of water. Stir and let gel for a few minutes.
- 2Tablespoons plant milk
- 1 1/2teaspoons vanilla
- 1/2teaspoon finely grated fresh ginger
- 1/3cup pumpkin
- 1cup dried cranberries or “craisins”chopped. Save some whole to decorate with.
- 3/4cup rolled oats
Instructions
- Heat oven to 350 degrees F. and line your pans with parchment paper or a sil pad.
- In a bowl, sift together the flour, spices, salt, and baking soda.
- In your large mixing bowl, cream together the butter and the sugar until fluffy.
- Add your milk, vanilla, pumpkin and grated ginger to the butter mixture and blend.
- Now add your sifted dry ingredients and mix to combine.
- Lastly, add the oatmeal and craisins with a quick final mix.
- At this point, you can chill the dough for a few minutes or go ahead and shape them. Roll the dough in 1 inch balls and place on parchment, leaving room to spread. With the bottom of a glass, flatten each cookie a little to create an even look.
- Before baking, you can make an orange sprinkle by crushing a little orange rind into coarse sugar with your fingers to create an orange-coloured sprinkle! So simple but wonderful! A less sugary alternative is just to decorate with a craisin!
- Bake for about 10 minutes. Cook longer for a crispier cookie. I found that, with the almond flour, you needed to cook a little longer to make them less crumbly. Let cool and enjoy!
Recipe Notes
a heap of love
a spoonful of laughter
a dash of kindness
a pinch of patience
Ingredients for a happy life!