These are the quintessential fall treat, a little crumbly on the outside with a soft, chewy inside. The chocolate and walnuts compliment the pumpkin and spices just right.
1 cup oat flour (from 1 cup gluten-free oats)*
1 cup brown rice flour
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp sea salt
1 cup gluten-free rolled oats
1 1/2 cups pumpkin puree
1 cup + 2 Tbsp coconut sugar
1/2 cup coconut oil, melted
3 tsp vanilla extract
2 Tbsp unsweetened almond milk
1 Tbsp ground flaxseed
1 cup chocolate chips
1/2 cup chopped walnuts
Preheat oven to 350 degrees F and line two baking sheets with Silpats or parchment paper.
Blend 1 cup of gluten-free oats in a food processor until a fine flour forms.
Add brown rice flour, cinnamon, nutmeg, ginger, and sea salt to the oat flour and blend to incorporate. Pour into a medium-sized bowl, mix in whole gluten-free oats and set aside.
In a separate bowl, whisk together pumpkin, coconut sugar, melted coconut oil, vanilla extract, almond milk, and ground flaxseed.
Slowly add the flour and oats mixture into the wet ingredients, until fully combined. Make sure the flour is no longer visible, the cookie dough will be very thick.
Fold in the chocolate chips and walnuts.
Use your hands to grab a few tablespoons of dough and form into a rustic, roundish cookie, placing on the pan and using your fingers to form the shape you want. These cookies do not spread out, you can fit 12 to a normal cookie sheet.
Bake for 30 minutes, then remove from oven and allow to cool on a wire rack. Enjoy with a cold glass of almond milk!
*If you don't have a food processor you can also find packaged oat flour at some natural foods stores.
Recipe by Food to Feel Good at https://www.foodtofeelgood.com/vegan-gluten-free-pumpkin-chocolate-chip-cookies/