fall is here! you know what that means, right?? pumpkin-flavored everything. these soft-baked pumpkin oatmeal cookies are moist, flavorful, vegan and gluten-free! they are perfect for an on-the-go snack, breakfast and dessert. see the notes below the recipe for adjustments that can be made depending on your dietary restrictions/preferences.
recipe adapted from Hummusapien's cookies
soft-baked pumpkin oatmeal cookies
yields: 12 cookies prep time: 10 minutes bake time: 20 minutes
1 Tbsp. ground flaxseed + 3 Tbsp. water*
1 cup pumpkin puree
2 Tbsp. honey**
½ cup coconut sugar
1 tsp. vanilla extract
1 cup almond flour
1 cup oat flour***[GF if necessary]
½ cup old-fashioned oats [GF if necessary]
½ tsp. salt
1 tsp. baking soda
1 tsp. pumpkin pie spice
½ tsp. cinnamon
¼ - ½ cup chocolate chips
Preheat the oven to 350° and place a large BONMAT over a large perforated baking sheet.
*if you don’t have bon COOK products, prepare a lightly-greased baking sheet
In a small bowl, mix together the ground flaxseed and water. Set aside.
In the bottom of a stand mixer, beat together the pumpkin puree, honey, coconut sugar and vanilla.
In a separate bowl, whisk together the almond flour, oat flour, oats, salt, baking soda, pumpkin pie spice and cinnamon.
Add the flaxseed and water mixture to the stand mixture and beat to combine.
Pour the dry ingredients into the wet and continue mixing until well combined.
Stir in the chocolate chips.
Evenly drop large spoonfuls of the batter onto the BONMAT to form 12 cookies.
Bake for 20 minutes. Transfer to a cooling rack until ready to eat!
* This mixture is a replacement for eggs, which makes it vegan. If you aren’t concerned about following a vegan diet or don’t have ground flaxseeds on hand, you can substitute 1 large egg!
** You can use honey, maple syrup or as the original recipe has it, molasses! I didn’t have any molasses on hand, but I think that it would be an amazing addition!
*** Specialty flours such as oat flour can get pricey and making your own is SO easy andcheap! Add 1 cup of old-fashioned oats to the base of a food processor and pulse until they are ground into a powder-like consistency. 1 cup oats = 1 cup flour.