Gluten-Free, Vegan Pumpkin Oatmeal Drop Cookies
Enjoy these cookies the day that you make them. As they sit they will soften but still have their yummy taste. Your choice of canned pumpkin, baked pumpkin pie or squash can be used. Add a bit of extra flour if your baked pumpkin is very moist. All ingredients should be room temp before using.
Yield: 2 dozen cookies
1 cup softened virgin coconut oil (or unsalted butter)
1 cup pumpkin puree
1 1/2 cups coconut sugar, maple sugar, or brown sugar
1/4 cup ground flax seeds
1 tablespoon vanilla extract
3 cups oat flour
1 cup rolled oats
3/4 teaspoon baking soda
3/4 teaspoon sea salt
3 to 4 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
In a large bowl beat together, using an electric mixer, the coconut oil, pumpkin, sugar, flax seeds, and vanilla extract. Add the remaining ingredients and beat together again.
Preheat your oven to 350 degrees. While your oven is preheating let your cookie dough rest on the counter for 20 minutes. The oat flour will absorb some of the liquid during this time which helps the cookies hold their shape.
Drop by the spoonful onto an ungreased cookie sheet. Bake for 12 to 15 minutes or until slightly golden around the edges. Remove cookies and place them onto a wire rack to cool. Cookies are best after they have cooled. Source: www.NourishingMeals.com