Chewy Pumpkin Chocolate Chip Oatmeal Cookies
Serves 168 mins prep14 mins cook
These rich, chewy cookies are a perfect way to transition to Fall. You'd never guess they have no butter, no gluten, and no refined sugar.
0 servings
What you need
Instructions
1 In a large bowl, using a stand or handheld mixer, cream together the coconut oil and coconut sugar for 1-2 minutes until light and fluffy. 2 Add the egg, pumpkin, and vanilla and mix for another 10 seconds. 3 Add oats, almond flour, salt, pumpkin spice, and baking soda and mix for another 10-20 seconds to incorporate. 4 Using a wooden spoon, mix in the chocolate chips by hand. 10 Refrigerate the cookie dough for at least 30 minutes. 11 Preheat the oven to 350 degrees F. 5 Scoop 1 1/2 Tablespoon sized cookies onto two baking sheets, leaving a couple of inches between them. I like to use a large ice cream scoop for this. 6 Pat cookies down lightly with your palm and add a pinch of flaky salt to each one. 7 Bake for 11-14 minutes until golden around the edges and soft in the center. 8 Allow cookies to rest on the baking sheet for 20 minutes before transferring to a cooling rack to cool completely. 9 These can be eaten right away, or frozen for later.View original recipe