When days get shorter, thoughts turn to cozy comforts. These cookies deliciously fit that bill. They bake up soft, pillowy and filled with the warm flavors of pumpkin, maple, cinnamon, apple and vanilla. What’s more comforting still is they’re gluten-free and supply good healthy fats and protein. And really, what’s more comforting than healthy? Sure, you’ll want to enjoy them with tea and a good book in your favorite comfy chair, but they also work as a smart to-go snack when you lace up your boots and hit the cool, colorful trails.
Soft-Baked Pumpkin Oatmeal Cookies
- 1-1/3 cups Bob’s Red Mill Paleo Baking Flour
- 1 tsp. Bob’s Red Mill Organic Flaxseed Meal
- 1 tsp. Bob’s Red Mill Baking Soda
- 1/2 tsp. Redmond Real Salt
- 1/2 tsp. cinnamon
- 2 Tbsp. SunButter Sunflower Seed Butter
- 2 Tbsp. vegan butter room temperature
- 1/2 cup pumpkin purée
- 2/3 cup Nutiva Coconut Sugar
- 1 Tbsp. maple syrup
- 1/3 cup apple sauce
- 1 organic egg
- 1 tsp. vanilla extract
- 1-1/2 cups rolled oats
- 1/4 cup pumpkin seeds
- 2 tsp. Nutiva Hemp Seeds
Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
In medium bowl, stir together flour, baking soda, salt, cinnamon and flax meal until well combined.
In large bowl, using spoon or electric mixer on low speed, mix together butter, pumpkin, coconut sugar, apple sauce, maple syrup, SunButter, egg and vanilla.
Add flour mixture to pumpkin mixture and stir or beat on low speed until thick, creamy batter forms.
Use spoon to stir in dry oats, pumpkin seeds and hemp seeds.
Drop 2 Tbsp. batter for each cookie onto baking sheet.
Bake 10-15 minutes, or until lightly browned.