I am tyring to cut refined sugar from my diet and I have Celiac disease so no gluten is a must. Both of these things make baking a challenge. I have been using a mixture of coconut palm sugar and pure maple syrup and am liking both the flavor and the results.
So, I find a pumpkin oatmeal cookie recipe and get to making it before I realize it has no eggs. The resulting cookie is okay, not bad really, but not "cookie texture" to say the least. I want to add an egg next time to add structure and chewiness but since the batter is already quite wet, what should I add (more flour? more oats?) so that the cookie dough isn't a gummy mess?
1 cup quick cooking (GF) oats, 3/4 cup flour (GF), 1/4 tsp sea salt, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1-1/2 tsp baking powder, 3/4 cup pumpkin puree, 1/2 cup maple syrup, 3 Tbs coconut oil (melted and cooled), 1 tsp vanilla
Mix dry ingredients and wet ingredients separately, then stir to combine.
Bake on in a pre-heated, 350 degree oven for 11-15 minutes. Use parchment paper to avoid cookies sticking to the pan.
NOTE: I do not need exact measurements to try - I have baked all my life. Just an idea of what to increase, add or subtract.