Pumpkin Cowboy Cookies

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Ginger, ground
  • 3/4 cup Pumpkin puree

• Condiments

  • 1/2 cup Maple syrup, pure

• Pasta & Grains

  • 1 cup Oats, instant

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 2 tbsp Chocolate chips, miniature
  • 2 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 3/4 cup Whole wheat or gluten-free* flour

• Nuts & Seeds

  • 2 tbsp Coconut, unsweetened
  • 2 tbsp Pecans

• Dairy

  • 1 tbsp Coconut oil or unsalted butter

Found on amyshealthybaking.com

Description

Ingredients

• 1 cup (100g) instant oats (measured like this and gluten-free if necessary)
• ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
• 1 ½ tsp baking powder
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
• ¾ cup (183g) pumpkin purée, room temperature (not pumpkin pie mix)
• 1 tsp vanilla extract
• ½ cup (120mL) pure maple syrup
• 2 tbsp (14g) finely chopped pecans
• 2 tbsp (10g) shredded unsweetened coconut
• 2 tbsp (28g) miniature chocolate chips, divided

Directions

• Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
• Whisk together the oats, flour, baking powder, cinnamon, nutmeg, ginger, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, pumpkin, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the pecans, coconut, and 1 ½ tablespoons of chocolate chips.
• Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to your desired thickness and width using a spatula. Gently press the remaining chocolate chips into the tops. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.