Pumpkin Oat Cookies

2013-10-12
  • Yield : 32
  • Servings : 32
  • Prep Time : 5m
  • Cook Time : 25m
  • Ready In : 30m

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.

For more recipes from Margaret, check out The Plant Philosophy!

Ingredients

  • 3 cups Oat Flour (1 cup rolled oats pulsed till fine powder, 2 cups rolled oats pulsed till slightly chunky)
  • 1 cup Sugar
  • 1/4 cup Vanilla Almond Milk
  • 15 oz Pumpkin Purée (1 can)
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg (optional)
  • Pinch of Salt

Method

Step 1

Preheat your oven to 350 degrees F

Step 2

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.

Step 3

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.

Step 4

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.

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