A nutritious gluten free pumpkin oatmeal cookie recipe that will yield 4 -5 dozen cookies that are moist and delicious with just a hint of sweetness!
They are easy to make and we dropped them by the tablespoon full so that they were a nice snack size treat.
- 3 cups of oat flour
- 1 cup almond flour
- 2 cup gluten free rolled oats
- 1 1/2 tsp baking soda
- 1 tsp salt
- 7 tsp cinnamon
- 2 tsp ginger
- 1 tsp nutmeg
- 1 can (15oz) pumpkin puree
- 2 ripe organic bananas
- 1/2 cup organic butter
- 1/2 cup Nutiva Organic Coconut Oil
- 1 cup organic coconut sugar
- 1 cup brown sugar
- 2 organic eggs
- 1/4 cup ground flax seed
- 1 tbsp Simply Organic Vanilla Extract
In a large bowl, whisk together, flour, oats, baking soda, salt, cinnamon, ginger and nutmeg.
In a food processor, cream together butter and coconut oil. Add pumpkin puree, and banana. Add in sugars, vanilla and flax seed.
Combine dry ingredients to the wet. Let stand while over preheats to 350 degrees.
Drop cookies onto parchment lined cookie sheets and bake for 12-15 minutes.
Let cool on a wire rack.