The best gluten-free pumpkin oatmeal cookies defy everything that a gluten-free cookie was before. Moist, cakey, and truly addictive, drizzled with a fiercely ginger maple glaze. Oh man, you need to make these!
Place all wet ingredients in high power blender and blend until well combined, the mixture will be quite thick. (note: the 1/2 cup rolled oats as a wet ingredient is not a mistake, blend the oats with the other wet ingredients to break them down)
In a medium size bowl whisk together all dry ingredients
Stir contents of blender into bowl with dry ingredients, stir until well combined.
Prepare a baking sheet with parchment paper or a Silpat
Drop cookie dough onto baking sheet in 1 tbsp drops. Bake for 12-14 minutes
In the meantime prepare the glaze, grate fresh ginger into a small pan with 2 tbsp maple syrup. Cook on medium stirring frequently until syrup thickens.
Remove cookies from oven and allow to cool, before serving drizzle with syrup.