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.
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Using a wooden spoon, stir in the rolled oats, chopped dark chocolate and the chopped walnuts. Stir until everything is well incorporated.
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Using a ΒΌ cup ice cream scoop, scoop the batter onto a parchment lined cookie sheet.
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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.
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Bake for 14-16 minutes or until the edges become lightly golden.
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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.