Are you as ready for Fall as I am?! My oh my, cold weather has been calling my name since the moment it went away. So happy the cold-front came in last week and gave me the opportunity to throw on my chunky sweater, scarf and boots <3
Today I wanted to share a super quick and easy recipe that's very similar to my last recipe, Banana Muffins, but I did pumpkin & oats and obviously made cookies instead of muffins.
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.
Pumpkin Oat Cookies
(Yields 32 – 1 inch scoop cookies)
3 cups Oat Flour (1 cup rolled oats pulsed till fine powder, 2 cups rolled oats pulsed till slightly chunky)
1 cup Organic Sugar
1/4 cup Vanilla Almond Milk
15 oz Pumpkin Purée
1 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp Nutmeg (optional)
Pinch of Salt
Preheat your oven to 350 degrees F
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.
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.
Lightly press your thumb into the center of each or use a fork and slightly flatten.
Bake for 24-28 minutes
Let rest for about 5 minutes till set up and slightly cooled.
Are these soft and chewy at all? They look AMAZING!
Yes! both! They’d be even softer if you decide to just use all oat flour and leave out keeping the rolled oats chunky. I just like that texture 🙂 but you can pulse them in a food processor till smooth for an oat flour that’s delicious and offers a great flavor.
I will try out these, but do You have also a recipe for simple, crispy oat cookies in mind?
Yes! I have two other oat based cookies, if you search “oat cookies” in the search bar on my site they will show up 🙂
These look great! When you say 3 cups of oat flour, did you measure out 3 cups after processing the oats? Or did you just measure 1 cup oats and process those into a powder, and measure 2 cups to pulse, but not measure anything afterwards?
Thanks!
Thanks for your great Cookie recipe. We ate some sandwiched with the sweet cashew cream and some unadulterated. They are great both ways!!
I’m so happy to hear you enjoyed these!