Dark Chocolate Dried Cranberry Pumpkin Cookies

Talk about tasting like fall. I made then with a mix of brown rice flour, quinoa flour, coconut flour and oats.

Serving size: Makes 24-30 cookies.

Ingredients: 1 1/2 cups old-fashioned oats 1/4 cut quinoa flour 1/2 cup of brown rice flour 1/2 cup of coconut flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1/2 cup melted vegan butter 1/2 cup packed dark brown sugar 1/4 cup granulated sugar 1/2 teaspoon pure vanilla extract 1 large egg yolk

1/3 cup pumpkin puree 3/4 cup of vegan chocolate chips 1/2 cup of dried cranberries .

Directions: 1. Combine wet ingredients into bowl. 2. Combine dry ingredients into separate bowl. 3. Add wet ingredients to dry, slowly mixing until everything is incorporated. 4. Refrigerate the dough for 30 minutes 5. Use spoon to section our cookies, placing them 1” apart on baking sheet. Press down in the center to create the flat shape you want. These cookies don’t spread out while baking. 5. Bake at 350 for 11 minutes.