It's a chilly, dreary day in Richmond, which means it's the perfect time to bake some Fall pumpkin cookies. I went to Costco and bought the jumbo 3-pack of Libby's Pumpkin puree, and have put it to good use with these guys 😉. Inspired by Love & Lemons, these cookies are gluten-free and vegan, with just a few tweaks to make them refined sugar-free as well.
Hope you enjoy!
Pumpkin Chocolate Chip Oatmeal Cookies (GF, V)
(Serves 20-24 cookies)
Ingredients:
1 "Flax Egg" (1 tablespoon ground flaxseed meal + 2½ tablespoons warm water)
2 cups oat flour (blend from 2¼ cups gf whole rolled oats- I used Bob's Red Mill)
1 cup gf whole rolled oats
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon sea salt
¼ teaspoon nutmeg
¾ cup canned pumpkin puree
¾ cup monk fruit sweetener (I used Lakanto)
½ cup melted warm coconut oil
1 teaspoon vanilla extract
3/4 cup chocolate chips (I used Hu Kitchen gems)
Instructions
Preheat the oven to 375°F, and line a large baking sheet with parchment paper.
In a small bowl, combine the flaxseed and water. Stir and set aside to thicken.
Using a food processor or a blender, process 2¼ cups rolled oats into a fine flour and measure out 2 cups of oat flour.
In a large bowl, combine the oat flour, whole rolled oats, baking soda, cinnamon, salt, monk fruit sweetener, and nutmeg.
In a medium bowl, whisk together the pumpkin, coconut oil and vanilla. Add the "flax egg" and stir to incorporate.
Add the pumpkin mixture to the bowl of dry ingredients and stir to combine. Fold in the chocolate chips. Use a large cookie scoop to drop dollops of the cookie dough onto the baking sheet.
Bake for 15-17 minutes (or until the tops have browned). Let the cookies cool on the baking sheet for 5-10 minutes before eating. When cookies are completely cool, they can be stored in an airtight container or frozen.