Perfect for fall, these gluten-free cookies are a little piece of awesome. Made with pumpkin, spices and a couple essential oils, they are sure to be a hit in any crowd. Bake them up and watch them disappear! A big thanks to my friend Hannah Gaitten for sharing this amazing recipe with me.
Gluten-Free Flour Blend
mix well and store in an airtight container
1 cup brown rice flour
1 cup potato starch
1/2 cup almond flour (not meal)
1/4 cup coconut flour
1 tsp xantham gum
Hannah’s Gluten-Free Pumpkin Essential Oil Cookies
makes approx. 3 dozen cookies
2 cups Gluten-Free Flour Blend (see above recipe)
1 1/2 cups sugar (sucanat or organic cane sugar)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1 T cinnamon powder
1 1/2 cups pumpkin puree
1/2 cup butter OR coconut oil for dairy-free, melted
1/4 cup applesauce
1 T vanilla extract
20 (+) drops *Protective Blend Essential Oil (this is the generic oil name)
Preheat oven to 350 and prepare 2 baking sheets with parchment paper.
Mix dry ingredients together in a medium sized bowl.
Mix wet ingredients until smooth in a large bowl.
Add dry ingredients to the wet and mix well until combined. Batter will be like cake batter — much thinner than cookie dough. If it is too thin to hold its shape once dropped on the cookie sheet, add more flour — 1/4 cup at a time — until the batter can hold its shape (but will not be stiff).
Drop cookies (about 1/8 cup/2 tablespoons each) 2 inches apart on the parchment-lined cookie sheet. You will have several batches to bake.
Bake in preheated oven for 15-20 minutes — cookies will be soft but will have a matte finish, not glossy.
Butter or coconut oil, melted
Water or milk
*Wild Orange Essential Oil
Mix powdered sugar (make your own by blending sugar in a high-speed blender) with a little liquid (you can use milk, water, melted butter, coconut oil, vanilla extract) and Wild Orange Essential Oil. You can drizzle it over or smear it on the cookies. This frosting takes the cookies to a whole new level of yum!
Amy’s note: I used about 1 cup of powdered sugar with several tablespoons of melted coconut oil, a tablespoon of vanilla extract and enough water to get the right consistency, plus 10 drops Wild Orange EO.
Hannah notes that the cookies should NOT be stored in an airtight container as they will congeal together and form one giant cookie if you do. However, they can be frozen and thawed later, provided that you lay them flat and be sure they are not touching each other, in the freezer. Enjoy!
About the Oils:
(Please note: Due to recent FDA-regulations, I can no longer share on my blog the brand of oils I love and trust. If you’d like that information, please join my newsletter — link at the bottom — and I will happily share with you via email.)
Protective Blend Essential Oil
- Ingredients: Cinnamon, Clove bud, Eucalyptus globulus, Rosemary, Wild Orange
- This blend addresses: Bacteria, Immune system support, Mold, Topical disinfectant, Virus
- Properties: Antibacterial, Antidepressant, Antifungal, Anti-inflammatory, Antioxidant, Antiseptic, Carminative, Choleretic, Digestive, Hypotensive, Sedative, Stimulant
*Please note that only high-quality essential oils should be ingested and they will be labeled as safe for ingestion — not all oils are.
Here is Hannah’s inspiration for this recipe, which calls for wheat flour.
If you are interested in learning more about how I got started on essential oils and some of my favorite oils and blends (here’s a hint: one of them is the Protective Blend), check out my essential oils page.