They're the perfect healthful treat for any time you have extra pumpkin lying around!
1 ½ cups oat flour
1 teaspoon baking soda
¾ teaspoon fine grain sea salt
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
Pinch ground nutmeg
1 ¾ cups raw walnuts or pecans
6 tablespoons unrefined coconut oil
¼ cup 100% pure maple syrup
10 tablespoons coconut sugar or brown sugar
1 cup pumpkin puree (not pumpkin pie filling)
2 cups old fashioned rolled oats
1 cup unsulphured raisins or vegan chocolate chips
Makes 30 cookies
If you need to make oat flour, place 1 ¾ cups rolled oats in a food processor and process until powdery. Place oat flour, baking soda, salt cinnamon, ginger, cloves, and nutmeg in a large mixing bowl and whisk together.
Place walnuts in a food processor and blend into a fine meal. Add oil, maple syrup, coconut sugar and pumpkin and process until mixture has the consistency of natural nut butter.
Stir walnut mixture into flour mixture. Fold in 2 cups rolled oats and the raisins.
Use a 1 ¾ -inch ice cream scooper to form dough into balls, and place on baking sheets. You can fit 12 on a sheet. Flatten cookies slightly with a damp hand. Bake 13 to 15 minutes or until cookies begin to brown and tops look dry.
Cool a few minutes and then transfer to wire rack to cool completely.
Photo credit: Pamela Salzman