Here is a new cookie that I have become quite fond of that is less sweet, except I did add some chocolate chips and raisins. The recipe calls for honey, but vegans could use pure maple syrup or agave syrup. The original recipe called for almond flour, but I used a gluten free mix since I am allergic to almonds. The original recipe is from the awesome blog, tasty-yummies.com and they are called, Chewy Pumpkin Oatmeal Raisin Cookies (Gluten-Free).
Weight Watcher Points Plus followers count 4 points per cookie.
I had been looking for a cookie with pumpkin and oats together. With my own personal food allergies/sensitivities I needed to make some substitutions in the recipe. The result is this...
GF Pumpkin, Honey & Oat Cookies with Coconut Oil Makes 28 cookies
2 cups gluten free flour mix, I used Namaste Foods Gluten Free Perfect Flour Blend.
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum unless it is already in a gluten free flour blend like Namaste Foods.
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1 cup pumpkin puree, fresh or canned
1/2 cup coconut oil
1/2 cup honey, agave and pure maple syrup for vegans.
1 egg or egg replacer, I used Ener-G Egg Replacer.
1 tsp vanilla
2 cups gluten free old fashioned oats
1 1/2 Tbsp ground flaxseeds
1/2 cup raisins
1/2 cup semi sweet chocolate chips. (optional) Enjoy Life Mini Semi-Sweet Chocolate Chips are allergy friendly, but they do have sugar cane.
Preheat oven to 375. Line baking sheets with parchment paper or silicone liners.
In a large mixing bowl combine flour, baking powder, baking soda, salt, xathan gum (if needed), cinnamon and nutmeg. Set aside.
In a small mixing bowl combine coconut oil and honey (or other sweetener).
Add egg or egg replacer, pumpkin and vanilla. Mix well.
Add pumpkin mixture to dry ingredients. Stir.
Add in the oats, flaxseeds, raisins, and chocolate chips. Mix until combined.
Drop by rounded Tbsps on prepared baking sheets, flatten gently with fork. It's a little sticky, slightly moisten or flour fork if needed. Bake for about 18 minutes. Cool on wire racks.
I always freeze my cookies, but if not….store in an airtight container.