One of Mama’s best friends in the whole wide world was here for the weekend and they had so much fun, but by yesterday, she was bushwacked. She was in desperate need of some comfort food, a blankie and a quiet relaxing evening. So wine glass in hand, she made cookies, then snuggled up and watched Harry Potter (further proof that my Mama will never be fully grown up).
This is one of our favourite go-to cookie recipes, simply because they go from pup cookie to people cookie so easily. This one has a little something for the whole family.
Oatmeal Pumpkin Cookies*1 cup pumpkin puree, fresh or canned (not the pie filling)
*2 eggs, lightly beaten
*1/8 cup honey
*1 1/2 cups quinoa flour + 1 1/2 tsp. xanthan gum
(or Gluten Free Baking Mix)
*1 tsp baking soda
*1 tsp cinnamon
*1/2 tsp ground cloves
*3 cups rolled oats
*1/2 cup carob chips, unsweetened (optional)
Heat oven to 350F.
In a small bowl, combine pumpkin, eggs and honey. In a large bowl, whisk together quinoa flour, xanthan gum & baking soda, cinnamon and ground cloves. Stir in carob chips and rolled oats. Make a well in the dry mix and pour in the pumpkin goo. Stir until all ingredients are well mixed.
Using an oil mister, lightly spray a cookie sheets with olive oil, then dust with flour. Drop small spoonfuls onto the cookie sheet. Using the bottom of a drinking glass dipped in water, flatten each cookie.
Bake for 15 – 20 minutes.
For softer cookies:
Remove from oven and let cool slightly. Move to wire rack and cool completely.
For crunchier cookies:
Turn oven off and allow cookies to cool in oven over night
Mom usually drops about half of the batter onto cookie sheets for us, THEN she adds a 1/2 cup of brown sugar and a half cup of real chocolate chips to the mix and makes cookies for herself. Just make sure you know which pan is which and that the human cookies are kept well out of reach of little paws.