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Pumpkin Oatmeal Cookies

Yes, I am starting to make all things pumpkin. I literally love all cookies! I used to love to get pumpkin muffins or cookies from Starbucks. They may taste amazing but they are filled with sugar and other crappy ingredients. I came up with these fluffy cookies over the weekend and I am obsessed! We finally had some rain to put out the wildfires here in Oregon and that put me in a Fall mood.

Pumpkin & Oats

Pumpkin actually has a lot of nutritional benefits, it contains Vitamin A, B1, B6, Fiber, Folate and Copper. It is also high in antioxidants. Pumpkin seeds are also fantastic for you as well. For these cookies I used canned pumpkin because I did not feel like purchasing and scraping out a full pumpkin.

Oats are also very high in fiber. One thing to remember about Oats is to buy them organic. They are known to be heavily sprayed with Glyphosate. Also, make sure that you are buying plain rolled oats, stay away from any prepackaged oats with a bunch of sugar in them.

Ingredients

1 cup of Canned Pumpkin

2 cup of Rolled Oats

1 1.2 cup of Almond Flour

1 tsp Baking Soda

2 Eggs

1 tsp of Vanilla Extract

1 TBSP Pumpkin Spice Blend

1/4 Cup of Tapioca Flour

1/4 Cup of Coconut Oil

1/2 Cup Coconut Sugar

3 TBSP Molasses

1 Cup Dark Chocolate Chips

Directions:

Preheat oven to 375.

Combine all of the dry ingredients in one bowl.

Separate the we ingredients into a different bowl and mix together.

Add the mixtures together and mix with a hand mixer or kitchen aide.

Once the are mixed thoroughly, tablespoon them onto the baking sheets. I recommend flattening the cookies out. They stick together better this way.

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