Literally all I eat throughout fall is chili and cookies.
A day or three has gone by without me eating something green. Alas, I’m alive and well! ‘Tis the season. I’m putting brussels sprouts in tonight’s chili recipe just in case my body has forgotten what a green vegetable is.
I’m not even gonna lie…these cookies have slight identity issues. As in, Alexis wants to put molasses in her cookies because she loves the flavor even though that begs the question, “have these left the world of pumpkin and entered the world of gingerbread?” Why yes, they probably have. They do indeed have a twinge of gingerbread flare. But who could ever hate gingerbread?
As their name implies, these vegan and gluten-free Soft Pumpkin Oatmeal Cookies are not the crispy type. If you’re into the soft and fluffy snack-ish type of cookie, I gotchu. They don’t have any oil either since there’s an entire cup of pumpkin puree in there for moisture. Ingredient wise, we’ve also got old fashioned oats, almond meal, and a touch of coconut sugar for sweetness. Smells like a healthy cookie recipe to me. I added a super easy two ingredient chocolate drizzle to mine because that’s how deeply my love is for chocolate. Fact: it makes everything better.
If you’re feeling lazy, you could add a handful of chocolate chips to the cookie batter and skip the drizzle. You could also leave the chocolate out entirely if you’re one of those interesting people that could do without chocolate. I don’t get you.
I have more good news. These are totally a coffee cookie! Is that a thing? I love when coffee and cookie are in the same sentence, especially when they’re next to each other. In grad school, my friend Ally and I would have dates at Stauf’s coffee shop and order cappuccinos with big fat chocolate hazelnut biscottis (omg I’m salivating now) for dunking. I really don’t discriminate when it comes to cookies. Or coffee.
Who doesn’t need an afternoon excuse to enjoy another cup? Dunk away, my caffeinated friends. I used Silk’s new and improved plant-based vanilla almond creamer made with responsibly sourced California almonds (and half dreamed that it was the pumpkin version that I couldn’t get my hands on). It’s sweet and creamy and divine and turns a regular cup of joe into pure, cookie-dunking magic.
Here’s to a life full of love an magic and fluffy cookies galore.
- 1 tbsp ground flaxseed + 3 tbsp water
- 1 cup pumpkin puree
- 2 tbsp blackstrap molasses
- ½ cup coconut sugar
- 1 tsp vanilla extract
- 1 cup almond flour
- 1 cup oat flour (certified GF if necessary)
- ½ cup old-fashioned oats (certified GF if necessary)
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ cup chocolate chips
- 2 tsp coconut oil
- Preheat oven to 350F. Line a cookie sheet with parchment paper or a Silipat baking mat.
- Mix flax and water in a small bowl. Set aside.
- In a medium mixing bowl, stir together pumpkin, molasses, coconut sugar, and vanilla. Stir in flax mixture.
- In a large bowl, stir together almond flour, oat flour, oats, salt, baking soda, pumpkin pie spice, and cinnamon. Pour wet into dry and mix until just combined.
- Drop large spoonfuls of dough onto pan to form 12 large cookies. The batter will be wet and sticky--that's ok! Wet your hands to help form the cookies and flatten slightly as they won't spread in the oven.
- Bake for 20 minutes. Cool on a cooling rack. Meanwhile, place chocolate chips and coconut oil in a small bowl and melt for 20 second increments, stirring each time, until smooth.
- Use a fork to drizzle over cookies.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.