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Pumpkin Spice Oatmeal Cookies

Cookies!

I wish I had reasons beyond poor health for taking so long to post this recipe. I really wanted this up before Thanksgiving, but having health problems beyond Celiac causes issues during the holidays.

I love seeing all of my family, but being around so many people takes a toll on my body, and being out of the house so much exposes to a lot of illnesses. I get sick easily, and Ehlers Danlos doesn’t make physically getting around easy.

All of my recipes are my own ideas, gluten free adaptations of family recipes, or gluten free versions of classic cajun and creole recipes that most Louisiana families know. These are the cookbooks I grew up with my mom using, always seeing her notes in the margins.

These are older than I am

I’m working on finishing her own cookbook – a collection of her recipes and the signature dishes submitted by everyone in the family- while making a gluten free version of every dish, along with all of my own. This is how I’m carrying on my mom’s legacy. Mom’s own cookbook

But, here is the recipe, right before the new year.

Sugar and pumpkin are the only safe Walmart ingredients

 


1 1/2 cup total all purpose gf flour

I used these:

1/2 cup pillsbury gf blend

1 cup Bob’s red mill

1/2 tsp salt

1/2 tsp double acting baking powder

1 tbsp pumpkin pie spice OR

1/4 tsp EACH cinnamon, ginger and nutmeg if you dislike allspice

1/2 cup of shortening OR 1 stick of butter

1/2 cup brown sugar (I like dark)

1/2 cup of white sugar

1 egg

2 cups uncooked GF rolled oats

1/2 cup canned pumpkin- make sure it’s GF and not contaminated

2 tbsps milk (dairy or non, unsweetened is best- I’m using evaporated)


 

Preheat oven to 375°F. Whisk the flour mix, baking powder, salt, and spice (your dry ingredients) together in a large mixing bowl. Add the shortening/butter, both sugars, egg, and milk, and beat it all together with a flat spoon until mixed well. Now add in the canned pumpkin, and mix in it until it’s all orange. Fold (don’t beat!) the oats into the mix.

Don’t beat the batter, it’ll hurt

When it’s mixed in well, drop by the teaspoon onto a greased baking/cookie sheet.

 

Just before baking

 

12-15 minutes at 375°F – less for chewy, more for crispy, but check on them at 10 minutes- ovens are tricky, everyone’s oven is different, and gluten free cookies don’t always bake the same. They often bake faster. Turn your oven down if you know it runs hot.

 

One out of two dozen

 

This will make about 3 dozen cookies unless you make them big.

 

They lasted maybe 3 days

 

Let me know how yours turn out! I would have gotten more pictures, but they didn’t last long. The mini Bayou Girl and the adorable artist I live with ate them too fast.

Some of Chris’s work

It’s been requested that I make them more often, and with peanut butter instead of pumpkin sometimes.

I’ll update more regularly now that the health issues went away. The holiday season is always rough on me, unfortunately. Gumbo is next on the list.

❤ C’est tout!

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Categories: Baked Goods, kid-friendly | Tags: , , , , , , | 2 Comments

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2 thoughts on “Pumpkin Spice Oatmeal Cookies

  1. Hi. Thank you for sharing and they look great, look forward to reading more of your posts.

  2. I love that you are converting your mom’s recipes to make them gluten free. I have tried to do the same with my mom’s recipes. Thanks for sharing!

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