Description
Healthy Soft Pumpkin Oatmeal Cookies make the perfect vegan and gluten-free treat! Packed with whole grains and pumpkin and easy to whip up.
Ingredients
Units
Scale
For the cookies:
- 1 tbsp ground flaxseed + 3 tbsp water
- 1 cup pumpkin puree
- 2 tbsp blackstrap molasses
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 1 cup almond flour
- 1 cup oat flour (certified GF if necessary)
- 1/2 cup old-fashioned oats (certified GF if necessary)
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
For the glaze:
- 1/4 cup chocolate chips
- 2 tsp coconut oil
Instructions
- 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.