Gluten Free Pumpkin Cookies No Flour. Preheat oven to 350°f (176°c) and line a baking sheet with parchment paper. Add the egg, mix, followed by the vanilla extract.
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Xanthan gum helps to replace the elasticity and texture of gluten. There are quite a few ingredients in these cookies, but all of them are easy to find. Mix on medium speed until combined.
Add the gluten free oat flour, sea salt, baking soda, and spices to the mixing bowl.
You can also scoop the dough balls and freeze. Using a tablespoon cookie scoop or soup spoon, drop. The cookies are very soft and brittle right out of the oven, so ensure you allow them to cool for at least 30 minutes. And you can eat the batter.
