Last Autumn I created a cookie masterpiece: an oatmeal pumpkin chocolate chip cookie. The cookies were an instant hit! Or so I was told because every batch was devoured before I could eat one. These cookies were so popular that many of my friends and family brought them to holiday events and my husband’s colleagues went out of their way to ask for the cookies by name. A few friends reported the whole batch was gone before dinner even started (yes, they are that good). I decided to tweek the recipe to make them healthy so I indulge without guilt! In fact, this recipe is gluten, vegan, and nut free:
- ¼ cup coconut oil, at room temperature
- ¼ cup canned pumpkin
- ¼ cup brown sugar
- ½ cup raw sugar
- 1 cup of oats
- 1 cup of oat flour (you can buy oat flour at the store, or grind oatmeal into a flour in your blender!)
- 1 flax egg: 1tb flax mixed with 3 tb warm water
- ¼ tsp cinnamon
- ¼ tsp salt
- ½ tsp baking soda
- ½ tsp vanilla
- ¼ cup white chocolate chips
- ¼ cup milk chocolate chips
- Preheat oven to 350 degree.
- Begin by making your flax egg: mix 1 tablespoon of ground flax seed with 3 tablespoons of warm water.
- In a large bowl, mix together the coconut oil, pumpkin, brown and raw sugar.
- Add your flaxseed mixture, cinnamon, salt, baking soda and vanilla. Mix again.
- Add the oats and oat flour. Mix again.
- Stir in the chocolate chips.
- Place a rounded table-size ball of dough about 2 inches apart on baking sheets lined with parchment paper or silpad liners.
- Bake for 8-10 minutes, or until the edges begin to brown.