Pumpkin Chocolate Chip Oatmeal Cookies

Happy Thanksgiving to all the Canadians out there! My long weekend was filled with food (and lots of it!), playing with the dogs and a nice, long drive around Elgin, NB with the hubby. We started out yesterday bright and early sharing breakfast at a local restaurant with my family and finished it with turkey dinner with JD’s family. I think my belly was full from first thing in the morning until my head hit the pillow last night. In between all the eating, we managed to sneak a Sunday drive out in the countryside around Elgin, NB. Sunday drives have been a sort of tradition with JD and I- we usually start by stopping at a local cafe for a big mug of coffee and spend hours driving around listening to the radio and enjoying each others company. It is nice to take a break from our busy life to just be with each other and is one of my favorite things in the whole wide world. And it always amazes me how many picturesque places there are so close by.

Pollet River, New Brunswick

 

And the best scenery of all is in our own backseat

 

The weekend was so busy I barely squeezed in any time in the kitchen. But I did manage to find time to make these gems- pumpkin chocolate chip oatmeal cookies. A gluten-free girl has to be prepared for family dinners and show up with her own dessert. I will admit it- the pumpkin pie covered in whipped cream and apple pies covered in ice cream did make me resent my gluten free status for a minute- but these cookies satisfied my sweet tooth and kept my belly happy. And my gluten-loving husband gave them his approval as well- so I encourage everyone to give them a try. The original recipe comes from the one and only Bethenny (yup! THAT Bethenny…and she used banana instead of pumpkin which I think would also be delicious but pumpkin seemed more appropriate for the season.)

Pumpkin Chocolate Chip Oatmeal Cookies

  • 1&1/2 cups oat flour (I use Cream Hill estates- it’s GF!)
  • 3/4 cup rolled oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1/2 cup coconut sugar
  • 1 tsp coconut oil
  • 1/3 cup almond milk
  • 1/3 cup chocolate chips

Preheat the oven to 375. Whisk all the dry ingredients together in one bowl and all the wet ingredients in another then blend together. Fold in the chocolate chips. Line a baking sheet with parchment paper and scoop out small balls of batter onto the cookie sheet. Flatten with your hand (these cookies do not spread out much during baking) and bake for 12 minutes (until crisp and slightly browned around the edges.) These go well with a big mug of coffee or tea.

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