Pumpkin & Cranberry Oatmeal Cookies
October 19, 2015 | Makes 16
- 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
- 1/4 Cup of Melted Coconut Oil (60ml)
- 1/4 Cup of Maple Syrup (60ml)
- 1 Cup of Coconut Sugar (150g)
- 1 Egg Yolk (or 1 Tablespoon of Flax + 2 Tablespoons of Water)
- 3/4 Cups of Pumpkin Purée (180g)
- 1 Teaspoon of Vanilla Extract
- 12 Cup of Cranberries (75g)
These are the best oatmeal cookies ever. 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 16 cookies, but once you taste them you’ll realise the need for such a large batch. The inside is chewy and soft and the edges are perfectly crisp.
Combine the ground almonds, gluten free oats, cinnamon, baking powder and salt in a large bowl and mix well.
If you’re using flax instead of egg, mix together the flax and water in a small bowl. In a separate bowl, combine the melted coconut oil, maple syrup, coconut sugar, egg yolk (or flax water), pumpkin puree 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. Roll the mixture into large golf ball shapes and lay them out on the cookie sheet. Press them down into cookie shapes and bake at 180’C for about 18-20 minutes, until the edges are starting to crisp and the centre is still a little 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.