Thanksgiving is mere days or even hours away and perhaps you have to bring a dessert to your family’s gathering. You don’t want to do a pie (besides your Aunt Joanne already makes the world’s best pies), you want something different, but you have someone with a dairy allergy and an egg allergy…someone who can’t do nuts and another who is gluten-free.
Pumpkin Oatmeal No-Bake Cookies to the rescue!
I tasted these delicious little bites at the Market District
yesterday and grabbed the recipe to try and home. Perfectly simple to make in about 15 minutes, these no-bake cookies taste like a sweet pumpkin cookie batter.
Pumpkin Oatmeal No-Bake Cookies
(altered from a Market District recipe)
1 1/2 cups gluten-free quick oats (or regular if GF is not necessary)
1 cup oat flour (*take gluten-free oats and grind in a blender or food processor to make oat flour)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2/3 cup canned pumpkin
1/4 cup almond (or your choice) milk
2 tablespoons coconut or vegetable oil
1 teaspoon pure vanilla extract
Combine all dry ingredients in a large bowl, stirring well to fully incorporate.
In a separate medium bowl, combine the pumpkin, milk, oil and vanilla extract, stirring well to combine.
Add the pumpkin mixture to the oatmeal mixture and stir well:
Combine very well and then begin to form into small 1-2 teaspoon bites:
Serve immediately or refrigerate and enjoy later:
Makes 4 dozen.
Life is sweet,