Pumpkin Cookies (GF & Vegan)
These cookies are soft, chewy, and oh so delicious. They remind me of the old oatmeal cookies my grandma used to make! You’ll love these as a quick grab-and-go breakfast, or as an afternoon pick me up. So much so, that it might be hard to believe they are good for you!
- 2 cups rolled oats
- 1 cup coconut flakes
- 1/4 cup chia seeds
- 1/4 cup flax seeds
- 1 cup organic pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup natural almond butter
- 1.5 tbsp pumpkin pie spice (or cinnamon)
- 2 tsp baking powder
- 2 tsp pure vanilla extract
- 1/3 cup pure dark chocolate chips
STEP 1: Preheat the oven to 350F. In a food processor, combine HALF of the oats, coconut, chia seeds and flax seeds. Process for 10-15 seconds until broken down into fine chunks.
STEP 2: Transfer to a bowl, and add the remaining oats, coconut flakes, chia seeds and flax seeds, as well as the pumpkin, almond butter, maple syrup, pumpkin spice, baking powder, and vanilla. Stir well to combine. Fold in the chocolate chips.
STEP 3: Roll into balls (about 1-1.5 tbsp of dough per cookie). Place on a baking sheet and press to flatten slightly. Bake for 15 minutes at 350F, or until the bottom edges are golden brown. Cool for at least 15 minutes before eating.
Note: These will last up to a week in an air-tight container on the counter… but it’s unlikely they will last that long!
Recipe adapted from Feasting on Fruit.