1 1/2 cups Gluten-Free Flour Blend, recipe below
1/2 cup gluten-free oat flour
1 cup gluten-free quick-cooking oats
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
1 cup softened unflavored coconut oil or unsalted butter
3/4 cup granulated sugar
3/4 cup coconut sugar
1 large egg, at room temperature
1 tablespoon pure vanilla extract
1 cup canned pure pumpkin puree
1 cup dried cranberries
Gluten-free old-fashioned oats, for coating
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
For the cookies: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. In a small bowl, whisk together the flour blend, oat flour, quick-cooking oats, pumpkin pie spice, baking soda and salt. In a large bowl, cream together the softened coconut oil, granulated sugar and coconut sugar. Beat in the egg and vanilla. Stir in the flour mixture in two additions, alternating with the pumpkin puree, stirring just until combined. Stir in the cranberries.
Place some old-fashioned oats in a small bowl. Using a 1 3/4-inch ice-cream scoop, scoop up cookie dough and drop it into the bowl. Roll the dough in the oats to coat. Place the dough on a prepared baking sheet and repeat with the remaining cookie dough. Bake until the cookies are golden, about 25 minutes. Let cool on the baking sheet set over a wire rack.
In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
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