November 4, 2017 Amy
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Pumpkin Spice Oatmeal Bars – These gluten-free, dairy-free, low sugar, reduced fat oatmeal bars are flavorful and moist. The perfect bar! – Gluten-Free Quaker Oats (1-minute oats, uncooked), Almond Flour (May substitute white flour), Raisins, Coconut Sugar (May substitute brown sugar), Xylitol (May substitute granulated sugar or other sugar substitute),…

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Pumpkin Spice Oatmeal Bars
These gluten-free, dairy-free, low sugar, reduced fat oatmeal bars are flavorful and moist. The perfect bar!
Prep Time 5 minutes
Cook Time 30 minutes
Servings
dozen bars
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
dozen bars
Ingredients
Instructions
  1. Pre-heat oven to 350 degrees F.
  2. In a large bowl, combine all the dry ingredients. Stir until well mixed.
  3. Add pumpkin puree, eggs, and vanilla. Stir until well blended. Mixture will appear dry.
  4. Pour mixture into a greased 8x10 pan. Bake for 30-35 minutes, until edges are lightly browned.
  5. Allow to cool before cutting. Store tightly covered. Freeze if desired.
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September 16, 2017 Amy
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Gluten Free Pumpkin Spice Cookies – These flavorful cookies are gluten-free, vegan, dairy free, and low in sugar. Perfect for fall! – Butter (May substitute with Pumpkin Puree), Coconut Sugar, Xylitol, Pumpkin Puree, Vanilla extract, Almond Flour, Baking Soda, Pumpkin Spice, Salt, Gluten-Free Quaker Oats (1-minute oats, uncooked), Raisins, Xanthan…

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Gluten Free Pumpkin Spice Cookies
These flavorful cookies are gluten-free, vegan, dairy free, and low in sugar. Perfect for fall!
Pumpkin Spice Cookie - Facebook
Course Cookies
Cook Time 14 minutes
Servings
dozen
Ingredients
Course Cookies
Cook Time 14 minutes
Servings
dozen
Ingredients
Pumpkin Spice Cookie - Facebook
Instructions
  1. Pre-heat oven to 350 degrees F. In a large bowl, beat butter, coconut sugar, and xylitol until creamy. For omitting butter, add coconut sugar and xylitol to bowl and move to step 2 before mixing.
  2. Add vanilla extract and pumpkin puree. Beat well until thoroughly combined.
  3. Add almond flour, baking soda, pumpkin spice, and salt to bowl and mix well.
  4. Add oats and raisins and still until combined.
  5. Drop dough by rounded spoonfuls onto ungreased cookie sheets. Bake 12 to 15 minutes, or until light golden brown.
  6. Cool 1 minute then transfer to wire rake to cool completely. Store tightly covered.
Recipe Notes

This is a versatile and flexible recipe.  Try substituting ingredients to make this your own!  Try replacing Xylitol with Sugar, Coconut Sugar with Brown Sugar, Raisins with Cranberries, or Butter with Pumpkin Puree in equal quantities!

Different brands of oatmeal will absorb moisture and bake differently.  For non-Gluten Free Quaker Oatmeal, use 3 cups of Oatmeal instead of 4 cups.  Quantity may need to be adjusted for other brands.

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