Since it is squash season, I thought I would begin to share the plethora of winter squash recipes I have floating around my kitchen on scraps of paper. Today's recipe is a cookie, a gluten-free, high fiber oatmeal pumpkin cookie. Paired with a mug of hot mulled cider, it creates a lovely fall snack. Crunchy on the outside and soft in the center.
Last week I wanted to create a true whole foods cookie with no starch or gums and I did it! The only problem was that the cookies disappeared before I had a chance to take a photo. I made them again yesterday with my 4-year old daughter and got a photo before they disappeared again.
Yes, they are that good.
The main flour in this recipe is oat flour made from freshly ground rolled gluten-free oats. I have not found an oat flour, gluten-free or not, that was not rancid. You can easily grind rolled oats in a food processor or Vitamix, I use the latter. Just make sure to grind them until a fine flour forms. My favorite brand of gluten-free oats comes from www.GlutenFreeOats.com. Their oats always taste very fresh and work well in baking. I also like this brand which can be purchased through Azure Standard if you have an account with them.
The cookies in these photos are made with pureed butternut squash because that is what I had in my fridge. You can also make them using canned pumpkin. Fresh pumpkin or squash puree contains more moisture than canned so you may need to add a few extra tablespoons of oat flour to the batter to compensate. The dough should be the consistency of traditional chocolate chip drop cookies.