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    Pumpkin and Oatmeal Cookies

    Ingredients

    • 1 cup softened virgin coconut oil

    • 3 cups oat flour

    • 2 cups coconut sugar, brown sugar or maple sugar 

    • 1/3 cup ground flax seeds

    • 1 cup pumpkin puree

    • 1 cup rolled oats

    • 3/4 teaspoon baking soda

    • 3/4 teaspoon sea salt

    • 1 teaspoon ground ginger

    • 3 to 4 teaspoons cinnamon

    • 1 tablespoon vanilla extract

    • 1/2 teaspoon ground nutmeg

    1. Using an electric mixer, combine the coconut oil, pumpkin, sugar, flax seeds, and vanilla essence in a large mixing dish. Combine the remaining cookies ingredients in a mixing bowl and beat them together again.
    2. Preheat the oven to 350 degrees Fahrenheit. Allow the cookie dough to rest on the counter for 20 minutes while your oven heats up. During this time, the oat flour will absorb some of the liquid, allowing the cookies to keep their shape.
    3. Drop by the spoonful of the cookies batter onto a cookie sheet that hasn’t been buttered —Bake for 13 to 15 minutes, or until the sides are slightly brown. 
    4. Remove the cookies from the oven and cool on a wire rack. It’s best to eat cookies once they’ve cooled.

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