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Pumpkin Cookies

Pumpkin anything is my all-time favorite and yes, if I ate as much as I wanted I would probably turn into one!  I love the stuff!

So yesterday Isaiah made some yummy pumpkin bars.  Of course they were Gluten Free!

I was caring for Ruby and Birdie and kinda’ said, “Throw some of this, throw some of that…” and he worked away at the counter and threw what I mentioned in and whisked it all together and they turned out so yummy-amazing that I thought I would share the recipe since I wrote it down at the end.

They would be great as cookies, but for the sake of time he made them into bars.  Nothing like doing Bible together with some warm pumpkin bars.  Mmmm, mmmm.

Kinda’ funny.

And truth be known….that man of mine is not always thrilled about eating gluten free….but somehow the “gluten free” element doesn’t comes up when eating cookie bars like these.   He is not being polite either. They are so yum.  So if you haven’t tried Gluten Free cooking before, you will be surprised.  (Your body will thank you!!) They’re just that delish.

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Linny’s Gluten Free Pumpkin Bars (or Cookies)

  • 4 cups all-purpose Gluten Free flour
  • 1 cup rolled oats
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 heaping teaspoons ground cinnamon
  • 1 teaspoon of ginger
  • 3 drops of Young Living Nutmeg Essential Oil 
  • 1 teaspoon sea salt
  • 2 cups coconut sugar
  • 1 cup coconut oil
  • 2 (15 oz) cans of pure Pumpkin
  • 3 large eggs
  • 2 teaspoon vanilla extract
  • 1 cup dark chocolate chips

Preheat oven to 350° F. Grease baking sheets or pans.

Combine flour, rolled oats, baking soda, baking powder, ginger, cinnamon, and sea salt in medium bowl.

 Whisk coconut sugar and coconut oil in large mixer bowl until well blended. Whisk in pumpkin, egg, nutmeg, vanilla extract and optional chocolate chips until smooth. Gradually whisk in flour mixture.

Drop by rounded spoon or into prepared glass pans.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Oh me. So stinkin’ moist and delish. Bet you can’t eat just one bite.

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8 thoughts on “Pumpkin Cookies

  1. Thank you for sharing the recipe, Linny! I will be making these ASAP as we love all things pumpkin…and I’m trying to go gluten free…again. Can’t wait to read tomorrow’s post!

    1. I actually posted the original pumpkin cookie post and immediately felt the Lord told me not to share. So I went back and deleted a few lines, but forgot to delete the last line. I don’t feel the Lord wants me to share publicly what’s on my heart (and no it has nothing to do with the election). So sorry for the confusion.

    1. I’m sorry Grace. I actually posted the original pumpkin cookie post and immediately felt the Lord told me not to share. So I went back and deleted a few lines, but forgot to delete the last line. I don’t feel the Lord wants me to share publicly what’s on my heart (and no it has nothing to do with the election). So sorry for the confusion.

  2. Be sure to buy gluten free oats. The main problem with oats in gluten-free eating is contamination. Most commercial oats are processed in facilities that also process wheat, barley, and rye. Quaker Oats even is selling gluten free oats now. Just wanted to let you know.

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