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Prep 30 mins
Cook 15 mins
This recipe comes from nourishingmeals.com These cookies are best the day that they are made. We had a few leftover with this batch and I found that they softened quite bit but were still every bit as tasty. Use canned pumpkin, baked pie pumpkins or other winter squash. You may need to add extra flour if your baked pumpkin is very moist. I used coconut oil in all four batches I made but I imagine that unsalted butter would work too -- of course they wouldn't be vegan then! Make sure all of your ingredients are at room temp before mixing. Your coconut oil will be soft enough for this if your house is in the mid 60's (Fahrenheit). Do not melt your coconut oil or use another liquid oil.
- 1 cup softened virgin coconut oil (or unsalted butter)
- 1 cup pumpkin puree
- 1 1⁄2 cups coconut sugar, maple sugar or 1 1⁄2 cups brown sugar
- 1⁄4 cup ground flax seeds
- 1 tablespoon vanilla extract
- 3 cups oat flour
- 1 cup rolled oats
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon sea salt
- 3 -4 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground nutmeg
- In a large bowl beat together, using an electric mixer, the coconut oil, pumpkin, sugar, flax seeds, and vanilla extract. Add the remaining ingredients and beat together again.
- Preheat your oven to 350 degrees. While your oven is preheating let your cookie dough rest on the counter for 20 minutes. The oat flour will absorb some of the liquid during this time which helps the cookies hold their shape.
- Drop by the spoonful onto an ungreased cookie sheet. Bake for 12 to 15 minutes or until slightly golden around the edges. Remove cookies and place them onto a wire rack to cool. Cookies are best after they have cooled.
These were pretty good. I added a bit more spice and pumpkin, cranberries and walnuts. That seemed to take them from good to awesome!! They stayed nice and moist. Such a treat for a cold fall evening.