You can whip these out in no time and they really are quite tasty. You can use dairy butter, but I chose to use coconut oil (or butter) and all of the ingredients were non-gluten. I took them to a party and discovered, as I have many times, that there are many who appreciate non-gluten ingredients.
No-Bake Pumpkin Oatmeal Cookies
- 3/4 cup quick oats
- 1/2 cup oat flour (make your own by blending oats in a food processor until they become powder. Measure after blending.)
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/4 cup unrefined sugar (or coconut sugar or Sucanat)
- 1/2 tsp cinnamon
- 1/4 teaspoon dried ginger
- 1/3 cup canned pumpkin (or yam puree)
- 2 tablespoons milk (of choice)
- 1 tablespoon coconut or walnut oil
- 1/2 tsp pure vanilla extract
In a medium bowl, combine all dry ingredients and stir well. In a separate bowl, combine all liquid, including pumpkin or yam puree. Add this mixture to the dry ingredients and stir to combine. Place this mixture in the refrigerator to chill for 30 minutes. Form into balls or cookies and place on a parchment lined cookie sheet to cool and set. Store in the refrigerator in airtight container.
No-Bake Chocolate Oatmeal Cookies
Every ingredient can be non-gluten!
- 5 tablespoons coconut oil or butter
- 1 ½ cups unrefined sugar or coconut sugar
- 1/3 cup unsweetened cocoa powder*
- 1/2 cup milk (of choice)
- 1 teaspoon vanilla extract
- 2/3 cup peanut butter or almond butter
- 3 cups rolled oats
Melt oil or butter in saucepan, and then add sugar, milk and cocoa powder. Bring to a boil and stir constantly until sugar is dissolved. Remove from the heat, and then add vanilla and peanut or almond butter. Stir in oats and mix well. Place on parchment lined cookie sheet to cool and set. Store in the refrigerator in airtight container.
*Try using cocoa with chilies and cinnamon sometime for a fun variation.