Gluten Free Pumpkin Crumble Cookies are a surefire hit at any holiday party! Soft and light, these delicate little treats will satisfy all of your Autumn cookie cravings!
About three years ago my family went gluten free. Going gluten free inspired me to dig deeper into my families possible food intolerances. The more I learn about whole foods and nutrition, the more I’m inspired to create delicious recipes for those who have allergies and intolerances.
Not only are these cookies gluten free but they are dairy free and vegan as well. I love this recipe because I always have these ingredients in my pantry. Chances are, you’ll probably already have all of the ingredients on hand too!
If you are grain free you can use quinoa flakes as a 1:1 substitution for the old fashioned oats. 100% pure maple syrup can be used as a 1:1 sub for the cane sugar and if you’re not dairy free you can use softened grass-fed unsalted butter as a 1:1 sub for the olive oil.
If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!
For amazing allergy-friendly recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! In December 2019 our second cookbook, Instant Loss Eat Real, Lose Weight hits stores. It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! Packed full of 125 NEW recipes, it is a must have for every healthy cook!
Gluten Free Pumpkin Crumble Cookies
Ingredients
- 1/4 cup gluten free old fashioned oats
- 1/4 cup organic cane sugar
- 1/4 cup coconut sugar
- 3/4 cup buckwheat flour
- 1/4 cup cassava flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup extra virgin olive oil
- 1/4 cup pumpkin puree
- 1 tablespoon water
Instructions
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Preheat the oven to 350°F.
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In a blender, combine the oats, cane sugar, and coconut sugar. Blend on high until the mixture becomes a fine powder, about 30 seconds. In a large bowl, or a stand mixer, add the oat and sugar mixture, buckwheat flour, cassava flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and sea salt. With a spoon or with a mixer on low speed, gently combine the flours and spices.
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Add the olive oil, pumpkin puree, and water. Mix well until all of the ingredients are incorporated and a dough forms.
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Using a 1 1/2 tablespoon cookie scoop, portion the dough onto a large baking sheet, arranging the balls about 1/2 inch apart. Gently flatten each ball with your finger tips and smooth the edges.
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Bake the cookies for 10 to 12 minutes. Let cool slightly and transfer each cookie to a rack to cool completely. Store in an airtight container at room temperature, or enjoy one now and freeze the rest for later.
Any substitute for buckwheat fluor?
Hi Mary,
I personally have never tested this recipe that way before so it would be a total experiment.
Any substitute for Cassava Flour, thanks