These are soft out of the oven and as they cool are nice and chewy. A serious crowd pleaser for all taste buds.
- 2 cups almond flour
- 1 1/3 cups gluten free rolled oats
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tsp cinnamon
- 1/2 teaspoon nutmeg
- 1 2/3 cups coconut sugar or other healthy sweetener
- 2/3 cup coconut oil
- 2 tablespoons molasses
- 1 cooked pureed pumpkin
- 1 teaspoon vanilla
Preheat oven to 350.
Grease two baking sheets.
Mix together flour, oats, baking soda, salt and spices.
In a separate bowl, mix together coconut sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in three batches, folding to combine. Fold in walnuts and (or chocolate chips).
Drop by tablespoons onto greased cookie sheets. Since they don’t spread much they can be placed an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes. If you are using two sheets of cookies on two levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for four trays.
Remove from oven and move cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day!
Prep time: 15 minutes
Cooking time: 32 minutes
Makes: 4 dozen cookies