Pumpkin Oatmeal Chocolate Chip Cookies

• Vegan
• Gluten free

• Produce

  • 3/4 cup Pumpkin puree, canned

• Pasta & Grains

  • 3/4 cup Oats, old fashioned

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 cup Brown rice flour
  • 1/4 cup Chocolate chips or carob chips, vegan
  • 1 tsp Cinnamon, ground
  • 1 pinch Nutmeg, ground
  • 1/2 tsp Sea salt
  • 1 cup Sucanat or coconut sugar
  • 1 tsp Vanilla, pure

• Oils & Vinegars

  • 1/4 cup Coconut oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tbsp Flaxseed, ground

Found on eatingbirdfood.com

Description

Ingredients

• 1 cup brown rice flour, spelt flour or all purpose flour (use brown rice for gluten-free)
• ¾ cup old fashioned oats
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• pinch of ground nutmeg
• ¾ cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup sucanat or coconut sugar
• ¼ cup extra virgin coconut oil, liquid state
• ½ Tablespoon ground flaxseed
• 1 teaspoon pure vanilla
• ¼ cup vegan chocolate chips or carob chips

Directions

• Preheat oven to 350° F.
• Stir together dry ingredients (flour, oats, cinnamon, baking soda, sea salt, nutmeg) in a mixing bowl.
• Mix together wet ingredients (pumpkin, sugar, coconut oil, flaxseed and vanilla) in a separate mixing bowl.
• Combine wet and dry ingredients.
• Stir in ¼ cup chocolate chips. Mix well.
• Drop rounded tablespoons onto a greased cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Cookies wont spread very much so you can space them about 1 inch apart.
• Bake for 15-16 minutes.
• Move cookies to a wire rack and cool completely before eating or transferring to a storage container for later consumption.

Nutrition