Cookies to try! Oatmeal Pumpkin Cookies

October 24, 2013

Found these yummy cookies via Edible Perspective

Oatmeal Pumpkin Cookie Bake for Two gluten-free, vegan // yields 2 large breakfast cookies

  • 1/2 cup gluten-free rolled oats

  • 3 tablespoons almond meal

  • 2 tablespoons gluten-free oat flour

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon ginger

  • 1/4 teaspoon baking powder

  • 1/8-1/4 teaspoon salt

  • 1/8 teaspoon nutmeg

  • 1/16 teaspoon clove

  • 1 1/2 tablespoons softened unrefined coconut oil

  • 5 tablespoons pumpkin puree

  • 1-1 1/2 tablespoons maple syrup

  • 1/2 teaspoon vanilla bean paste, or vanilla extract

  • 3 tablespoons chopped pecans, optional

  • 2 tablespoons dark chocolate chips, optional

  1. Preheat oven to 350* F and grease 2, 4-inch baking dishes with a small amount of coconut oil.

  2. Mix the oats, almond meal, oat flour, cinnamon, ginger, baking powder, salt, nutmeg, and clove together in a bowl.

  3. Place the softened coconut oil in the dry ingredient bowl and mix with your fingers until fully incorporated and the mixture is crumbly.

  4. In another bowl whisk the pumpkin, maple syrup, and vanilla bean paste until combined.

  5. Pour over the dry ingredients and mix together with your fingers or a fork until fully combined.

  6. Mix in the chopped pecans and chocolate chips [if using].  The dough will be very sticky and thick.

  7. Split the dough in half and evenly press into your greased baking dishes.  

  8. Bake for 11-13 minutes.  The center will feel soft and edges will be firm.  

  9. Let cool, top as desired, and eat warm.

For cookies:  Follow directions 1-6, except do not grease small baking dishes.  Roll dough [it will be sticky] into 6 even balls and place on a baking sheet with 1-2 inches between each.  Lightly press down with your palm or a fork so the cookies are about 1/2-inch thick.  Bake for about 8-9 minutes.  Let cool for 5 minutes then remove from the pan and eat.

notes/substitutions:  If you don't like pumpkin spice sub mashed banana for pumpkin puree and use 1 teaspoon cinnamon instead of all the other spices.  I used 1 tablespoon maple syrup but omit or add more if desired.  Softened butter will work instead of coconut oil.  Use just under 1 teaspoon pumpkin spice instead of spices called out above.  


Recipe & photo via Edible Perspective

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