One taste and you will not be able to sop making and eating these treats. These cookies are a wonderful dessert to serve with pumpkin ice cream throughout the fall season.
Ingredients
1 cup oat flour
¼ cup flax meal
1 cup whole wheat flour (or almond flour or coconut flour)
2 cups oats
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
½ cup coconut oil
½ cup butter (you can use 1 cup total coconut oil instead of ½ coconut oil ½ butter)
¾ cup firmly packed brown sugar
¾ cup coconut sugar (can use brown sugar here as well)
1 egg
1 teaspoon vanilla
1 cup organic pumpkin puree (not the pumpkin pie filling that has spices in it already)
1 cup chocolate chips
1 cup chopped walnuts
1 cup raisins (optional)
Instructions
Preheat oven to 350 degrees.
Measure first 9 ingredients (flour, dry ingredients and spices) in a medium sized bowl.
Cream the butter, coconut oil and sugar with a mixer until light and fluffy.
Add egg and vanilla and blend.
Add the canned pumpkin alternately with the dry ingredients to the creamed mixture and mix until blended.
Stir in the chocolate chips, walnuts and raisins and stir until blended.
Drop by tablespoonfuls onto a lightly greased cookie sheet and bake for 15-20 minutes.
Makes 2 dozen large cookies or 3 dozen medium cookie. Enjoy!
Recipe by Growing Weisser at https://www.growingweisser.com/pumpkin-oatmeal-chocolate-chip-cookies-2