Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cup instant oats or 1 c oat flour (gluten-free)
  • 3/4 cup gluten-free flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • a pinch of allspice and cloves
  • 1 tsp salt
  • 3 tbsp unsalted butter (melted and cooled slightly)
  • 2 tbsp peanut butter (OR avocado oil)
  • 1 tsp vanilla extract
  • 2/3 cup pumpkin puree
  • 2/3 cup coconut sugar
  • 1/4 c cane sugar
  • 3/4 c chocolate chips
  • 2 eggs

Instruction

  • Preheat the oven to 350°F, and line a baking sheet with parchment paper.
  • In a stand mixer, beat together sugar—brown and white, peanut butter, and butter. Whip until sugar begins to dissolve and the texture is fluffy and smooth for 4 minutes.
  • Next, Add in each egg, one at a time on slow speed. Add in the pumpkin and vanilla and continue to mix until incorporated.
  • In a medium bowl, whisk together the oats or oat flour, gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
  • Add the flour mixture into the wet ingredients 1/2 cup at a time until all of the flour is incorporated, don’t over mix. Finally, gently fold in the chocolate chips.
  • Using a large cookies scoop, portion put the dough into 12 balls and place on the baking sheet, leaving space in between.
  • Bake at 350°F for 10-12 minutes. Enjoy the cookies warm (they will likely be more crumbly), or allow them to rest overnight before indulging (they will become more condensed).