Yes, I'm definitely on a pumpkin kick. I love fall, I love the weather change, I love the holidays, I LOVE the food. So, this week's recipe is another pumpkin one, cookies this time, though. I realized I didn't have an pumpkin cookie recipes on here, so I needed to remedy that. Enjoy!
Pumpkin Oatmeal Chocolate Chip Cookies (adapted from here)
1 1/2 cups palm oil shortening
3 cups coconut sugar
2 teaspoons vanilla
1 (15 oz) can pumpkin
3 cups gluten free flour blend
3 cups gluten free old fashioned rolled oats
1 tablespoon pumpkin pie spice
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 (10oz) package Enjoy Life dairy-free mini chocolate chips (~1 3/4 cups)
In a large mixing bowl, cream the shortening and coconut sugar together. Add in the egg, vanilla, and pumpkin and mix until smooth.
In a separate bowl, combine the flour blend, oats, pumpkin pie spice, baking soda, baking powder, and salt. Slowly add in the flour mixture to the pumpkin mixture until combined. Fold in the chocolate chips.
Chill the cookie dough for aobut 30 minutes.
Preheat oven to 375F. and line baking sheets with parchment paper (if desired).
Drop dough by heaping tablespoons onto the baking sheets and bake at 375F for about 12 minutes or until lightly golden brown on top.
Allow the cookies to cool for a few minutes on the pans, then remove and finish cooling on wire racks.
Yield: ~4 dozen cookies.
This post was shared on Slightly Indulgent Tuesdays, Gluten Free Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Waste Not Want Not Wednesdays, Gluten Free Fridays, Allergy Friendly Lunchbox Love, and Whole Food Fridays.