Pumpkin Oatmeal Chocolate Chip Cookies
The best vegan and gluten free pumpkin chocolate chip cookies filled with spice and sweetness.
Ingredients
- 1/2 cup + 2 tbsp oat flour
- 2 tbsp vegan mini semi-sweet chocolate chips
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 cup canned pumpkin
- 1/4 cup creamy almond butter (can sub peanut butter)
- 1/4 cup pure maple syrup
Instructions
- Preheat the oven to 350°F.
- Add all dry ingredients, except the chocolate chips, to a large mixing bowl.
- Mix everything well to combine.
- Make a well in the center of the bowl, then add all liquid ingredients.
- Mix again to form a smooth cookie dough. If the dough is too sticky, add a little bit more oat flour.
- Gently fold in the mini chocolate chips.
- Scoop twelve equal-sized ball of dough onto a lined or greased baking sheet.
- Flatten the cookies with a spoon to form round cookie shapes.
- Top each cookie with a few more chocolate chips.
- Bake the cookies for about ten minutes, or until firm.
- Dig in and enjoy!
Notes
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