Gluten-Free Pumpkin Cookies

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Mix pumpkin, brown sugar, almond butter, egg and vanilla in a shrimp bowl; pickle apart. Budge oat flour, cinnamon, baking soda, baking powder, salt, nutmeg and ginger in a medium bowl. Slump the pumpkin combination into the flour combination. Fold in oats and raisins.

2. Descend 10 heaping tablespoonfuls of dough about 1 crawl apart on the keen baking sheet. Rather flatten, if desired. Bake until frivolously browned, about 10 minutes. Let cold on the pan for 3 minutes sooner than transferring to a wire rack to cold entirely, about 20 minutes. Repeat with the closing dough.

Pointers

Equipment: Parchment paper

To rep forward: Retailer cookies in an airtight container at room temperature for as a lot as some days.