Pumpkin Oatmeal Breakfast Cookies {Gluten Free}
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Cook time: 
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Serves: 12
 
Ingredients
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • 1 egg
  • ½ cup pumpkin puree
  • 1¼ cups rolled oats (use gluten free oats for gluten free cookies)
  • ½ cup garbanzo bean flour
  • ¼ cup ground flaxseed
  • 1 tbsp chia seeds
  • 1 tsp pumpkin spice
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup chocolate chips
Instructions
  1. Preheat the oven to 350F (180C).
  2. Line a large baking sheet with parchment or grease it well.
  3. In a large bowl whisk together the coconut oil, maple syrup, egg, and pumpkin puree.
  4. In a separate bowl, combine the rolled oats, garbanzo bean flour, flaxseed, chia seeds, pumpkin spice, baking soda, and salt.
  5. Add the dry ingredients to the wet and stir until combined.
  6. Pour in the chocolate chips and mix.
  7. Drop the cookie dough 1 heaped tablespoon at a time on the parchment lined baking sheet. Press them down slightly to make cookie shapes (they will not spread in the oven).
  8. Bake for 13-15 minutes or until firm on the outside, then remove from the oven and place on a cooling rack to cool.
Recipe by The Wholesome Fork at http://www.thewholesomefork.com/2016/10/24/pumpkin-oatmeal-breakfast-cookies-gluten-free/