Oatmeal Pumpkin Spice Cookies
Author: Rochelle Stivers
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 12
- ½ cup of whole wheat flour
- ¼ cup AP flour
- ¾ teaspoon of pumpkin pie spice
- ½ teaspoon of ground cinnamon
- ½ teaspoon salt
- 8 tablespoons of coconut oil
- ½ cup coconut sugar plus 2 tablespoons
- 1 large egg, or flax egg (1 Tablespoon of flax mixed with 2.5 Tablespoons of water. Let thicken for 5 minutes)
- 1 teaspoon maple extract
- 1½ cups of rolled oats
- ½ cup vegan chocolate chips (regular if you aren't vegan)
- ⅓ cup shredded unsweetened coconut
- ⅓ cup raisins
- 1 tablespoon flax seeds
- Whisk the dry ingredients. Flour, baking soda, spices in a bowl. Set aside
- In a large separate bowl, beat the coconut oil for one minute. Then you slowly add your coconut sugar and combine it until it is nice and creamy.
- Add your egg.And your extract Scraping down the bowl as you go.
- Slowly add the dry ingredients to the wet ingredients.
- Stir in all the mix-ins.
- Put your cookie dough in the fridge for 30 minutes. . Up to 3 hours.
- While the cookies are chilling in fridge, preheat the oven to 350
- Line baking sheets with parchment paper.
- Scoop 2 tablespoons of cookie dough onto the pans. Leaving 2 inches between the cookies.
- Bake for about 14-15 minutes.
- Keep the cookies on the baking sheet for 5 minutes. Then let them cool on a baking rack for 15 minutes.
- These will stay good in an airtight container for abut 4-5 days.
Recipe by Living Smart Granola at https://livingsmartgirl.com/oatmeal-pumpkin-spice-cookies/
3.5.3251