Pumpkin Chocolate Chip Oatmeal Cookies

• Vegan
• Gluten free

• Produce

  • 1/2 cup Pumpkin, canned

• Breakfast Foods

  • 1/4 cup Rolled oats, gluten free

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 cup Chocolate chips, dairy free mini
  • 1/2 tsp Cinnamon
  • 1/3 cup Coconut sugar
  • 1 1/2 cups Gluten free oat flour
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/2 cup Coconut oil

Found on skinnyfitalicious.com

Description

Ingredients

• ½ cup canned pumpkin
• ½ cup melted coconut oil
• 2 tbsp maple syrup
• 1 tsp pure vanilla extract
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp sea salt
• ⅓ cup coconut sugar
• 1½ cups Gluten Free oat flour
• ¼ cup Gluten Free rolled oats
• ¼ cup dairy free mini chocolate chips

Directions

• Preheat oven 325 F. Use a nonstick baking sheet or prepare a baking sheet with parchment paper.
• In a large mixing bowl, whisk together melted coconut oil, vanilla extract, maple syrup and coconut sugar.
• In a separate smaller bowl, mix together oats, oat flour, sea salt, cinnamon and baking powder.
• Slowly fold the dry ingredients into the wet. Next add chocolate chips.
• Scoop 2 tbsp of the batter onto the baking sheet to form a cookie.
• Bake at 325 F for 10-12 minutes until the edges are golden. The middle will be a little under cooked. Keep cookies on the baking sheet 3-4 minutes after baking then carefully transfer to a wire baking rack to cool. DEVOUR!

Nutrition