These healthy gluten-free pumpkin oat cookies are made with Hu Kitchen dark chocolate vegan dairy-free gems and loaded with Bobs red mill gluten-free oats!
Enjoy as breakfast or mid-afternoon snack
Ingredients:
- 1 cup Gluten free king arthur measure for measure flour
- 1 ½ teaspoons pumpkin spice
- ¼ teaspoon sea salt
- ¾ teaspoon baking soda
- 1/3 cup melted coconut oil
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ¾ cup pumpkin puree
- 1 cup bobs redmill gluten free rolled oats
- 2/3 cup Hu kitchen chocolate gems
Baking instructions:
- Preheat oven to 375 degrees F. In a medium bowl, whisk together flour, pumpkin spice, salt and baking soda; set aside.
- In the bowl of an electric mixer beat coconut oil, sugar, vanilla, and egg until well combined, smooth and creamy. Keep mixer on low speed and add in pumpkin.
- Next add in all dry ingredients (except oats and chocolate chips); mixing until just combined. Gently fold in oats and chocolate chips with a wooden spoon.
Using a cookie scoop, drop dough onto a prepared baking sheet. Flatten dough slightly with the palm of your hand. Bake cookies for 12 minutes or until edges become golden brown. Makes 20 cookies. Cookies should be stored in a covered container and will get softer and more cake-like the following day after you bake them.
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