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.