I have been working on decreasing the amount of sugar our family consumes, but sometimes you just need something to satisfy that sweet tooth! I came across a recipe over a month ago for pumpkin oat cookies and have been tweaking it ever since. Yes, I have made these cookies more than a couple times over the past month! Along with decreasing sugar, I like to bake with gluten-free ingredients when possible, and oats work perfectly. The recipe makes about 18 cookies, but I usually double it because these go fast!
1. Preheat oven to 350.
2. Mix together the pumpkin, honey, egg, vanilla, brown sugar, cinnamon, pumpkin pie spice.
3. Add the oat flour, rolled oats, salt and baking soda until just combined.
4. Stir in chocolate chips.
5. Refrigerate cookie mixture for 30 minutes.
6. Drop tablespoon amounts on a baking sheet lined with parchment paper. Press down slightly to flatten them (they will not spread out like a typical cookie).
7. Cook for 7-8 minutes. Let cool before eating. Enjoy!
Tip: Make your own oat flour instead of buying it! It’s as simple as taking some oats and pulsing it up in the blender. Be sure to measure the oat flour after it is ground up, not before.