Pumpkin & Cranberry Oatmeal Cookies
October 19, 2015 | Makes 20
- 2 Cups of Ground Almonds (240g)
- 1 & 1/2 Cups of Gluten Free Oats (150g)
- 1 Teaspoon of Baking Powder
- 1 Tablespoon of Cinnamon
- 1/2 Teaspoon of Coarse Salt
- 1 Cup of Melted Coconut Oil (250ml)
- 1/4 Cup of Maple Syrup (60ml)
- 1 & 1/4 Cup of Coconut Sugar (225g)
- 1 Egg Yolk
- 3/4 Cups of Pumpkin Purée (180g)
- 1 Teaspoon of Vanilla Extract
- 1 Cup of Cranberries (150g)
These are genuinely the best oatmeal cookies I have ever tasted. It’s pretty impossible to stop at one. Good old fashioned american style oatmeal cookies with the added Autumny bonus of pumpkin and cinnamon- they’re amazing. The ingredients list looks deceivingly long, they’re actually really simple and only take a few steps. The only hard part is stopping yourself from eating the whole batch! This recipe makes about 20 cookies, but once you taste them you’ll realise the need for such a large batch. They freeze really well, too.
Combine the ground almonds, gluten free oats, cinnamon, baking powder and salt in a large bowl and mix well.
In a separate bowl, combine the melted coconut oil, maple syrup, coconut sugar, egg yolk and vanilla and whisk well.
Add the wet ingredients into the dry while mixing.
Fold in the cranberries.
Line a cookie sheet with parchment paper. Use an ice cream scoop or large spoon to scoop the dough into golf ball sized balls. Lay them out on the cookie sheet and press them down a little, then bake at 180’C for about 14 minutes, until the edges are starting to crisp and the centre is soft. Take out the cookies and allow them to cool for a few minutes (they’ll break apart if you don’t!) before transferring them to a wire rack to cool completely.