Gluten-Free Oat Cookies

1 3/4 cups oat flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cane sugar
1/4 cup brown sugar
1/3 cup vegetable oil
1 egg replacer
2 tbsp dried coconut
2 tbsp almond milk
1 tsp vanilla

Add the flour, soda, and salt to a large mixing bowl and stir to combine. Add the sugars, oil, egg replacer, coconut, non-dairy milk, and vanilla to a large mixing bowl and stir to combine. Add the dry ingredients into the wet and stir to combine.

For chocolate chip cookies, stir in:

3/4 cup chocolate chips

For oatmeal raisin cookies, stir in:

1/2 cup raisins
1/4 cup sliced almonds

Drop the dough in 1 tbsp measurements onto a lightly oiled baking sheet and bake at 350F for 12-13 minutes for small cookies, or drop the dough in 2 tbsp measurements and flatten slightly and bake for 14-16 minutes for larger cookies.

Gluten-Free Pumpkin Pie

1 can (15 oz) pumpkin puree
3/4 cup cane cane sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup silken tofu
1 1/4 cup thick cashew milk*

Combine pumpkin, sugar, spices, salt, starch, tofu, and cashew milk in a blender. Pour the mixture into a pie crust and bake at 425 for 15 minutes, then reduce temperature to 350 and bake for another 45-50 minutes.

*To make, soak cashews in water for two hours, drain, and blend 1 part cashews with 1 part hot water.