Smashed Pumpkin Oatmeal Raisin Chocolate Chip Cookies (Edit recipe)

Gluten-free, dairy-free, egg-free, nut-free and low sugar, these delicious “smashed” cookies are perfect to make ahead for quick back-to-school breakfasts, an anytime snack or healthier lunchbox treat. Ingredients like canned pumpkin, apple butter and cinnamon add wonderful fall flavors to these easy, one-bowl cookies.

10 minutes to 15 minutes

10 minutes to 12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	226
Fat:	8 g
Carbohydrates:	35 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	208 mg
Fiber:	3 g
Sugars:	9 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 24

Ingredients

0.5 cup Plant Based Butter, 1 stick; melted
0.5 cup Pumpkin Purée, From can (I used organic)
4 Tbsp Pure Maple Syrup
1 tsp Pure Vanilla Extract
1 tsp Ground Cinnamon
1.5 cups Primal Palate Gluten-free All-Purpose Flour
1 tsp Baking Soda
0.5 tsp Baking Powder
0.5 tsp Salt
4 Tbsp unsweetened Apple Butter
2 tsp Apple Cider Vinegar
2.5 cups Gluten Free Rolled Oats, I used gluten-free, organic old-fashioned oats
0.666 cup Raisins
0.75 cup Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips
0.75 - 1 tsp Sea Salt, *See Notes* I used extra coarse sea salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375°. Line 2 cookie sheets with parchment paper; set aside.
Add melted plant butter to large bowl, followed by pumpkin, maple syrup, vanilla and cinnamon; stir to combine.
To same bowl, add gluten-free flour, baking soda, baking powder and salt; quickly stir the dry ingredients on top with a fork then combine them with the wet ingredients below.
Stir in apple butter, followed by vinegar.
Stir in oats, followed by raisins and chocolate chips.
Use #24 cookie scoop (holds 2.67 tablespoons dough) to scoop dough, spaced 2-inches apart, onto prepared cookie sheets.
Bake on middle rack of oven for 10-12 minutes or until tops are just beginning to lightly brown (cookies will not spread out).
Immediately after removing cookie sheet from oven, spray the bottom of a drinking glass with avocado oil spray, then wipe with paper towel to ensure entire bottom of drinking glass is covered. Press bottom of drinking glass onto the top of each cookie; pressing down and turning glass to flatten cookies into a circle shape. Glass should lift off cookie easily. If not, gently used tip of butter knife around the edges to remove cookie from drinking glass. Sprinkle tops of cookies with coarse sea salt before chocolate sets.
Allow cookies to cool 5-10 minutes on cookie sheet before transferring to wire rack to continue cooling. Makes 24 cookies.

Notes

Store cooled cookies in a single layer in airtight container at room temperature for for up to 5 days. *If using fine sea salt to sprinkle cookie tops, use 1/4-1/2 Tsp.* Gluten-free. Egg-free. Dairy-free. Egg-free. Nut-free. Plant-based. Vegan. Low sugar.