Soft Gluten Free Pumpkin Cookies

Hey there! This is my first recipe in awhile. However come fall, I tend to spend more time in the kitchen, especially baking.

I always enjoying putting my healthy twist on sweet treats. I’m a sucker for pumpkin, like many of us, and these cookies are perfection. They are slightly browned on the outside and soft on the inside. The perfect combo of sweet and spiced!

See below for the ingredient list and steps to make. Note you can swap the honey for maple syrup if you prefer. I have made it both ways and they turn out great!

Happy September!

Ingredients

1 cup gf oatmeal

1 cup almond flour

1 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

1/2 teaspoon sea salt

1/3 cup raw local honey

1/2 cup melted butter

1/2 cup pumpkin puree

2 teaspoons vanilla extract

1/2 cup dark chocolate chips

Steps

{makes 12}

1. Preheat the oven to 350 degrees

2. Mix the dry ingredients in a medium bowl: oatmeal, almond flour, pumpkin pie spice, cinnamon and sea salt.

3. Melt the butter on the stove (or microwave). I use a small cast iron.

4. Place all wet ingredients into another bowl: honey, pumpkin puree, vanilla extract and melted butter. Whisk well.

5. Combine dry and wet ingredients.

6. Add chocolate chips.

7. Use an ice scream scoop to measure out each cookie. Place on a cookie sheet. Makes 12.

8. Bake in the oven for 25 minutes. Cookies should be slightly golden brown around the edges.

9. Pull out of the oven and let cool for 10 minutes. Enjoy!