Ingredients
The following ingredients have 18 Servings
- ⅔ cup pumpkin purée
- ¾ cup brown sugar
- ⅓ cup plus 1 tablespoon extra virgin olive oil
- 1 egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup old-fashioned rolled oats (be sure they are marked gluten-free!)
- ½ cup raisins
- ½ cup semisweet chocolate chips
Instruction
- Preheat the oven and prepare the baking sheets. Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix the wet ingredients. Add the pumpkin, sugar, olive oil, egg, egg yolk and vanilla to a large mixing bowl. Whisk everything together until it's smooth.
- Mix the wet ingredients. In another smaller bowl, combine the flour, baking powder, baking soda, salt, cinnamon and cloves. Mix to blend.
- Combine the wet ingredients with the dry ingredients. Add the dry ingredients to the wet ingredients and mix until it's completely absorbed and you no longer see dry spots. Fold in the oats, raisins and chocolate.
- Shape the batter. Use a 1¼ inch cookie scoop (or teaspoons) to scoop the batter into balls on prepared baking sheets, leaving a couple of inches between them. (This batter is on the wet side.)
- Bake. Bake in the preheated 350°F oven just until they look dry on the surface, about 12 minutes. Remove from the oven, and allow the cookies to cool on the baking sheet.
