I promise, this is the last pumpkin recipe of the week - but it's a good one! Not only are these cookies gluten free and vegan, but they are SO full of pumpkin flavour! The secret? Concentrating the pumpkin - a fantastic tip that I picked up from the original creator of these unleavened bites, Tessa. While she cooked hers down on the stovetop, I didn't have a small enough pot so baked it down instead. The cookies themselves are extremely dense, obviously, but not dry or "sawdusty" like some storebought GF products can be, and they have a great texture from the chewy gogi berries and crunchy cereal I added. While I wouldn't call these chewy cookies, they're not crisp, sandy or cakey really. Just toothsome, super spicy and delicious!
These also travel well - which helped around the holidays - and the dough freezes beautifully too so you can bake it off as needed. That said, these really are at their best when completely cool, and leave them on the sheet for that otherwise you will have Pumpkin Gogi Granola crumbles!
Shared with Gluten-Free Wednesdays
Pumpkin Gogi Granola CookiesMakes 18 1 cup pure pumpkinpuree ½ cup coconutoil1/3 cup sugar 1/3cup brownsugar 1 tbsp glutenfree vanilla extract ½ cup sorghumflour ¼ cup soy flour¼ cup buckwheatflour½ cup brown riceflour½ cup tapiocaflour ¼ cup cornstarch1 tsp guar gum 1 tsp pumpkinpie spice½ tsp sea salt½ cup gluten free cereal (such as Sunrise®Crunchy Maple from Nature?s Path)¼ cup gogi berries