I've been cooking up storms lately.
When fall comes I really love to spend more time at home, reading, writing and cooking. Here is my latest favorite sweet treat. If you are looking for an easy, healthy way to get your sweet fix in try this out.
Crunchy Gluten Free Pumpkin Chocolate Chip Cookies
A spin off of 'Veggie Inspire' original recipe.
2 cups gluten free old fashioned oats
1/2 cup regular flour
1/2 cup whole wheat flour
2 tsp of spice mix: cardamom, tumeric, ginger, cinnamon
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup pure maple syrup
3/4 cup pure pumpkin purée. I baked a slice of pumpkin, face down and then pureed it
1 tsp pure vanilla extract
1/4 cup raw almonds chopped
1/2 cup dairy free chocolate chips
Preheat oven to 350 degrees F.
Prepare the pumpkin puree. If baking place the slice face down, so it doesn't dry out as it cooks. Bake until soft. Then puree in blender.
Oil your baking dish of choice. I like to use coconut oil on glass pyrex baking dishes.
In a medium mixing bowl combine oats, flour, spice mix, cinnamon, nuts, chocolate chips and salt.
In a small mixing bowl, whisk the pumpkin puree, maple syrup, and vanilla until combined.
Pour the wet ingredients into the dry and stir until evenly combined.
Scoop the dough with a small spoon, and place them on the baking dish (it should stick together.)
Bake for 20-25 minutes until lightly browned and crispy on the edges.
Let cool for a few minutes on a wire rack before digging in!