Pumpkin Oat Cookies

Submitted by Kiwi Kathy

"From the Care2 website. A recipe by Margaret Chapman. They say, 'These cookies are perfect for getting into the Fall time spirit! They’re also sure to please all – completely gluten-free, oil-free and a great treat for healthy indulging without undoing your day.'"

 

• Ready In: 30mins
• Ingredients: 8
• Yields: 32 cookies
• Serves: 32

ingredients

• 3 cups flour, Oat flour (1 cup rolled oats pulsed till fine powder, 2 cups rolled oats pulsed till slightly chunky)
• 1 cup sugar
• 1⁄4 cup almond milk, vanilla flavour
• 15 ounces pumpkin puree (1 can)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg (optional)
• salt, pinch

directions

1. Preheat your oven to 350 degrees F.
2. In a large bowl combine oat flour, sugar, baking soda and seasonings. In a medium bowl, combine pumpkin purée and almond milk. Mix the two together till fully incorporated.
3. Add you wet ingredients to your dry and stir till combined evenly. Using a 1 inch scoop or rounded tablespoon, portion batter onto a parchment paper lined baking sheet, about an inch or two apart.
4. Lightly press your thumb into the centre of each or use a fork and slightly flatten. Bake for 24-28 minutes
5. Let rest for about 5 minutes till set up and slightly cooled.