This past week, we have been getting some beautiful fall weather which for some reason makes me want to grab some pumpkin pie spice and sprinkle it on everything. I love fall. It is without a doubt my favorite season. So many great things happen during fall. The trees are prettier, the weather is more enjoyable (in my opinion) and FARMERS MARKETS! Farmers markets just bring me some much cooking and baking inspiration. When sweater weather rolls around, you are most likely to find me in the kitchen cooking and baking. For my first recipe of this fall season, I decided to create something simple but yet perfect for those chillier fall morning. These dark chocolate, pumpkin oat cookies, are great with a hot cup of coffee to start off the day. They are dairy-free, refined-sugar free and gluten-free. I highly recommend giving these delicious cookies a try as they will make your house smell like a delicious fall candle.
Here is how they are made:
Preheat your oven to 350F. Next, in a large mixing bowl, whisk together the coconut oil, maple syrup, egg, pumpkin puree and vanilla extract.
Add in the oat flour, coconut flour, salt and baking soda. Whisk the batter until smooth.
Then, using a wooden spoon, stir in the rolled oats, chopped dark chocolate and the chopped walnuts.
Stir until everything is well incorporated.
Using a ¼ cup ice cream scoop, scoop the batter onto a parchment lined cookie sheet. You should get around 12 cookies with this recipe.
Before you bake them, press the cookies lightly to flatten them slightly. These will not spread in the oven so the shape they have going into the oven is what they will look like after being baked.
Bake for 14-16 minutes or until the edges become lightly golden. Let cool on the cookie sheet for about 5 minutes then transfer to a cooling rack and let cool completely. It is important to let them cool since they will be too fragile to pick up when still hot.
Enjoy!
V
PUMPKIN DARK CHOCOLATE OAT COOKIES
Ingredients
- 1/3 cup coconut oil , melted
- 1/3 cup maple syrup , or honey
- 1 egg
- 1/2 cup pumpkin puree
- 2 tsp vanilla extract
- 1/4 cup oat flour *see note
- 1/4 cup coconut flour
- 1 tsp , Himalayan pink salt , or sea salt
- 1/2 tsp baking soda
- 1 1/2 cups old fashioned rolled oats
- 1/2 cup dark chocolate (70% or higher) , chopped
- 1/2 cup walnuts , chopped
Instructions
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Preheat oven to 350F.
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In a large mixing bowl, whisk together the coconut oil, maple syrup, egg, pumpkin puree and vanilla extract.
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Add in the oat flour, coconut flour, salt and baking soda. Whisk the batter until smooth.
-
Using a wooden spoon, stir in the rolled oats, chopped dark chocolate and the chopped walnuts. Stir until everything is well incorporated.
-
Using a ¼ cup ice cream scoop, scoop the batter onto a parchment lined cookie sheet.
-
Before you bake them, press the cookies lightly to flatten them slightly. These will not spread in the oven so the shape they have going into the over is what they will look like after being baked.
-
Bake for 14-16 minutes or until the edges become lightly golden.
-
Let cool on the cookie sheet for about 5 minutes then transfer to a cooling rack and let cool completely. It is important to let them cool since they will be too fragile to pick up when still hot.
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Enjoy!
Recipe Notes
To make oat flour, simply grind rolled oats in a high speed blender until it resembles a fine flour. It can also be bought in most grocery stores or bulk food stores such as bulk barn. The coconut flour can also be found in most grocery stores or bulk food stores.