Gluten-Free Pumpkin-Cranberry Prebiotic Cookies
Shout out, “Who wants cookies?!” and see what happens. If you have children, I guarantee you will get a response. Usually, it will be something like this: “Me, me, me, me, me!!”
It’s hard to find a balance between treating your kids (and yourself) and living a healthy lifestyle. The struggle is real!
I have good news — I’m going to share my gluten-free pumpkin-cranberry cookie recipe with you. These prebiotic cookies will satisfy your sweet tooth with a treat that is low on the glycemic index and high in fiber.
Fiber is great for your digestion, and it fills you up quicker than other foods. I’ve been known to snag a few of these for my purse to snack on throughout the day so I don’t get hangry. (You know hungry + angry = hangry. Nobody wants a hangry mama or coworker!)
Just what makes these gluten-free cookies high in fiber and low on the glycemic index?
Good-For-You (and for Santa!) Gluten-Free Cookies
Pumpkin — Pumpkin is a naturally easy on the digestive tract and high in fiber. (Plus, I can’t get enough pumpkin this time of year.)
Oatmeal — Oatmeal is a whole grain, and eating whole grains can lower your risk for several diseases and is a wonderful source of fiber.
Coconut Sugar — It’s sweet but low on the glycemic index. It’s also organic and sustainably harvested. Grab coconut sugar here. (Learn more about coconut sugar and 5 other natural sweeteners here.)
Agave Inulin— It has a milder sweetness, is low on the glycemic index, and consists of fiber that is a prebiotic (meaning, it feeds the good gut bacteria inside your gut). Learn more about inulin here.
I bet your kids won’t be able to tell the difference between a super-sugary cookie and these fiber-packed goodies. Mine can’t — shhhh, don’t tell them! It will be our little secret.
Have you tried using coconut sugar or agave inulin in your baking before? I would love for you to tell me about it. And how do you feel about gluten-free cookies for Santa?
- 1cup pumpkin puree
- 1/2cup Wildly Organic Centrifuge Extracted Coconut Oil
- 1cup Wildly Organic Coconut Sugar
- 1/4cup Wildly Organic Inulin Powder
- 1 1/2cups gluten-free flour
- 3cups gluten-free oats
- 2 eggs, beaten
- 1/2teaspoon Wildly Organic Himalayan Pink Salt
- 1teaspoon baking soda
- 1cup freeze-dried cranberries
- 2teaspoons ground cinnamon
- 1/2teaspoon ground nutmeg
- 1teaspoon vanilla extract
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Melt the coconut oil over low heat. Allow it to cool to room temperature before adding it to the mixture.
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In a small, separate bowl, soak the cranberries in hot water for 20 minutes.
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Drain the water and set aside.
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In a large mixing bowl, combine coconut sugar, room-temperature coconut oil, agave inulin, pumpkin puree, vanilla extract, eggs, salt, cinnamon, and nutmeg.
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While beating, slowly add gluten-free flour blend and baking soda.
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Once the flour is fully mixed in, add the oats and re-hydrated cranberries. Mix until all the ingredients are evenly distributed.
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Scoop spoonfuls of cookie dough and drop onto well oiled cookie sheet (or cover sheet with parchment paper). The cookie sheet should fit 12 cookies.
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Bake in a 375 degree oven for 12 minutes.
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Let cool before enjoying.
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