December 15, 2014
These cookies have the nuttiness of an oatmeal cookie with the spice of pumpkin pie.
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
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
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
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