Pumpkin Oatmeal Cookies
PUMPKIN SEASON HAS ARRIVED! I'm sure you've
noticed, since everywhere you look there are pumpkin recipes,
pumpkin-flavored foods, tiny pumpkins + gourds for sale, and of course,
PSL's. I like pumpkin just as much as the next gal, but I prefer mine to
be not SO sweet. Too much sweet pumpkin flavored crap before November
and I'm burnt out. That's why it's become Mid-October and we're just now
getting around to pumpkin-themed foods over here! These cookies are
perfectly fluffy and moist, and have an almost muffin-like texture.
They're soft, chewy, and packed with oats and pumpkin spice. Plus, we
cut the sugar way down so you can eat like six instead of one. (That's
how that works, right?) They're easy to whip up and perfect for serving
at parties or just binge-eating while you watch Hocus Pocus. They're
also about to become your new favorite oatmeal cookie. Let's bake!
INGREDIENTS
1 tablespoon ground flax
3 tablespoons warm water
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 cup pumpkin purée
1/3 cup melted coconut oil
1/4 cup sugar
1/4 cup brown sugar
3 tablespoons water
1 1/2 teaspoons vanilla
1 1/2 cups oats
DIRECTIONS
Preheat oven to 350 degrees.
In a small bowl combine ground flax and warm water and stir to combine. Set aside to gelatinize.
In a large bowl, mix together flours, baking soda, baking powder, salt and spices.
In a separate, smaller bowl, whisk together
pumpkin purée, melted coconut oil, sugar, brown sugar, water and
vanilla. Add gelatinized flax mixture and stir to combine.
Pour the wet ingredients into the bowl of
dry ingredients, using a wooden spoon to mix the two into a thick
batter. Pour in the oats and mix together until dough forms. Use a
cookie dough scoop or spoon to place 1 inch balls of dough onto a
greased or parchment paper-lined cookie sheet. Bake for 10-12 minutes,
until bottoms are golden and cookies are cooked through. Let cool, and
enjoy! Makes about 24 cookies.
NOTES
*Instead of 3/4 cup of AP and WW flours, you
could try using 1 1/2 cups of either one. I haven't tried this recipe
with GF flour.
*Your flax egg will come together faster with warmer water.
*We used a 1 in. cookie dough scoop to
measure ours out and got about 24 cookies. For a smaller batch of larger
cookies simply use more dough per cookie.
*Leftover cookies can be left on the counter
in an airtight container about 3 days, in the fridge for about a week,
and in the freezer indefinitely.