pumpkin oatmeal cookies

1 cup pumpkin puree
1/2-3/4 cup light brown sugar
1 T. molasses
1 egg whites
1 cup gluten free flour mix
1 tsp. baking soda
1 tsp. cinnamon
3 cups rolled oats
1 cup raisins-optional

Preheat oven to 350 degrees F. Mix thoroughly the pumpkin, sugar, and molasses. Beat in egg whites. Gradually stir in flour, baking soda, and cinnamon. then add the oats and raisins and mix well. Drop by spoonfuls onto a greased cookie sheet. Bake for 12-15 minutes. When cooled, drizzle on icing.
Icing:
1 cup confectioners sugar
1 T. maple syrup
2 T. water
Mix well.

soft oatmeal bars

6 oz. vanilla or plain yogurt
2 T. applesauce
5 T. milk
2 egg whites
2 tsp. vanilla extract
5 T. honey
1/2 cup gluten free flour mix
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1/3 cup dried cranberries or other dried fruit

Preheat oven to 350 degrees F. In a mixing bowl, combine the wet ingredients. Add the dry ingredients and mix to combine. Fold in the dried fruit and spread mixture in a greased 9 x 13 pan. Bake for 20-30 minutes. Cool and cut into bars. Drizzle with maple icing if desired.
Maple icing:
1 cup confectioners sugar
1 T. maple syrup
2 T. water
Blend well.

chocolate oatmeal cookies

1/2 cup natural applesauce
1/2 cup light brown sugar
1 tsp. baking soda
2 egg whites
1 cup quick-cooking oats or oat flour
1/4 cup brown rice flour
1/4 cup potato starch
1 pkg. chocolate pudding mix
1/2 cup chocolate chips-optional

Preheat oven to 350 degrees F. In a medium bowl, combine the applesauce and brown sugar. Stir in the baking soda and then the egg whites. Add the oats, rice flour, potato starch, and pudding mix. Mix well to combine. Fold in the chocolate chips if desired. Scoop spoonfuls onto a cookie sheet and bake for 15 minutes.