Gluten Free Dense And Chewy Vegan Pumpkin Cookies Recipes

GLUTEN-FREE DENSE AND CHEWY VEGAN PUMPKIN COOKIES

Steps:

• Heat pumpkin puree in a saucepan over low heat, stirring occasionally, until condensed to about 1/2 cup, about 20 minutes. Let cool, at least 10 minutes.
• Beat brown sugar, shortening, and white sugar together until smooth and creamy. Add the cooled pumpkin and vanilla extract; blend well. Sprinkle in oat flour, tapioca flour, brown rice flour, guar gum, cinnamon, and salt. Add cranberries and pumpkin seeds. Mix until dough is very stiff and dry; it should not stick to your hands. Add more flour, 2 tablespoons at a time, if needed.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place golf-ball size balls of dough on the prepared baking sheet. Press tops down slightly.
• Bake in the preheated oven until edges just begin to turn golden, about 12 minutes. Let cool, at least 30 minutes.
• Mix confectioners' sugar and melted margarine together in a bowl. Add enough milk so that icing is spreadable but not runny. Dollop icing on top of the cookies.

BROWN BUTTER & MAPLE CHEWY PUMPKIN COOKIES

Steps:

• First, brown the butter. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color. Click here for more details on how to brown butter.
• Pour the butter into a measuring glass to ensure you have the right amount, making sure to scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of 1 cup. Place in the refrigerator to chill for about 20 minutes. Don't let it solidify.
• Preheat the oven to 350F and line a large baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
• In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand.
• Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.
• Add in all of the dry ingredients and use a rubber spatula to fold into the batter.
• Off to the side, mix together the coating ingredients in a small dish.
• Use a large cookie scoop (2oz) or 1/4 measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky.
• Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 5-6 cookies at a time. Leave the rest of the dough out at room temperature.
• Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.
• Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue to bake the rest of the cookie dough.
• Allow the cookies to cool, then dig in!