Ingredients

The following ingredients have 24 Servings
  • 1 cup spelt, whole wheat pastry or all-purpose flour
  • ¾ cup old fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • pinch of ground nutmeg
  • ¾ cup canned pumpkin or homemade pumpkin puree
  • 1 cup coconut sugar
  • ¼ cup coconut oil (melted )
  • ½ Tablespoon ground flaxseed
  • 1 teaspoon pure vanilla
  • ¼ cup vegan dark chocolate chips

Instruction

  • Preheat oven to 350°F.
  • Stir together dry ingredients (flour, oats, cinnamon, baking soda, sea salt, nutmeg) in a mixing bowl.
  • Mix together wet ingredients (pumpkin, sugar, coconut oil, flaxseed and vanilla) in a separate mixing bowl.
  • Combine wet and dry ingredients.
  • Stir in chocolate chips. Mix well.
  • Drop rounded Tablespoons onto a greased cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. The cookies won't spread very much so you can space them about 1 inch apart.
  • Bake for 15-16 minutes.
  • Move cookies to a wire rack and cool completely before eating or transferring to a storage container for later consumption.
  • Store at room temperature for up to 5 days, in the refrigerator for up to a week or in the freezer for up to three months.