Pumpkin Oatmeal Chocolate Chip Cookies

Preparation 10 mins
Cook Time 16 mins
Total Time 26 mins
Serves 24     adjust servings

Ingredients

  • 1 cup brown rice flour, spelt flour or all purpose flour (use brown rice for gluten-free)
  • 3/4 cup old fashioned oats
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • pinch of ground nutmeg
  • 3/4 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 cup sucanat or coconut sugar
  • 1/4 cup extra virgin coconut oil, liquid state
  • 1/2 Tablespoon ground flaxseed
  • 1 teaspoon pure vanilla
  • 1/4 cup vegan chocolate chips or carob chips

Instructions

  1. Preheat oven to 350° F.
  2. Stir together dry ingredients (flour, oats, cinnamon, baking soda, sea salt, nutmeg) in a mixing bowl.
  3. Mix together wet ingredients (pumpkin, sugar, coconut oil, flaxseed and vanilla) in a separate mixing bowl.
  4. Combine wet and dry ingredients.
  5. Stir in ¼ cup chocolate chips. Mix well.
  6. Drop rounded tablespoons onto a greased cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Cookies won't spread very much so you can space them about 1 inch apart.
  7. Bake for 15-16 minutes.
  8. Move cookies to a wire rack and cool completely before eating or transferring to a storage container for later consumption.

by

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