Gluten Free Pumpkin Spice Oatmeal Cookies

• Produce

  • 1/2 cup Granny smith apple, very small

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Coloring, Orange
  • 1 Glaze
  • 2 cups Powdered sugar
  • 1 1/2 tsp Pumpkin spice

• Dairy

  • 1/2 cup Butter

• Other

  • 1 X 13 oz pack pamela's gluten free oatmeal cookie & bar mix

Found on noshtastic.com

Description

Directions

• *Please read the notes before you start!*
• Preheat your oven to 350F
• Add one 13 oz pack of Pamelas Oatmeal cookie mix, egg, pumpkin pie spice and butter or dairy free margarine to your mixing bowl and mix well until fully combined.
• Chop the apple with the skin still on into very small pieces, if your apple pieces are too big it makes it harder for the cookie to stay together.
• Now add those apple pieces to the bowl and mix until they are evenly dispersed in the cookie dough.
• Line a couple of half sheet pans with parchment and using a tablespoon measure approximately two tablespoons of cookie dough per cookie and drop onto the baking sheet, I put six cookies at a time per half sheet pan as they spread out when they are cooking.
• If you add apples to your cookie dough you will need to flatten the cookie dough balls on the sheet a bit with your hand before you put them in the oven as Ive found they will not naturally spread into a cookie shape as easily with the apple added as they do without it. I also shaped mine just a little into a more rounded cookie shape for the same reason.
• I cooked mine on the center shelf of the oven and cooked them in batches one tray at a time, I got 18 cookies from one pack.
• Cook for 14-15 minutes then remove the cookies from the oven and fully cool before you move them.
• To make the glaze mix 2 cups powdered sugar with a little water (about 1-3 tsp ) to get a runny glaze you can drizzle over the top of the cookies, you want it the consistency of runny honey.
• Spoon out about 1/4 of the glaze mix into another bowl and add a 1/2 tsp pumpkin pie spice and a little orange food coloring if desired.
• Put all the cookies on a cookie rack over some parchment paper for easy clean up, the icing glaze will spill over the sides of the cookies.
• Spoon about 1 tbsp of the plain white glaze onto the top of each cookie and spread it out a little. Using a small spoon or a piping bag with a number 2 tip, drizzle the orange colored pumpkin spiced icing over the top of the white icing and let dry for one hour.

Nutrition