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Gluten Free Pumpkin Crumble Cookies

Servings: 16
Author: Brittany Williams

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

  • Preheat the oven to 350°F. 
  • 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. 
  • Add the olive oil, pumpkin puree, and water. Mix well until all of the ingredients are incorporated and a dough forms. 
  • 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. 
  • 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.