Ingredients
Cookie batter
- 1 ¼ cup Splendor Garden Organic Gluten Free Whole Oat Flour
- ½ cup coconut oil
- ⅓ cup organic cane sugar
- ⅓ brown sugar
- 1 tsp pure vanilla extract
- 1 egg
- ½ cup pumpkin puree
- 2 tsp Splendor Garden Organic Pumpkin Pie Spice
- 1 tbsp cornstarch
- ½ tsp baking powder
- ¼ tsp sea salt
- 1 cup Splendor Garden Organic Gluten Free Thick Rolled Oats
Cream Cheese Frosting
- 1 block of cream cheese
- 2 tbsp half and half
- 2 tbsp real maple syrup
Instructions
Preheat the oven to 350°F. You can buy whole oat flour or you can make your own by adding 1 ¼ cups of rolled oats to a blender. Blend on high until a fine consistency is reached. Set aside.
Get a large bowl and add ½ cup of coconut oil, ⅓ cup cane sugar & brown sugar, and 1 tsp of vanilla. Beat with a handheld mixer until light and fluffy. Fold in ½ cup of pumpkin puree and 2 tsp of Splendor Garden pumpkin pie spice. Add whole oat flour, ½ tsp baking powder, 1 tablespoon of cornstarch, and salt. Mix with wooden spoon until fully incorporated then add 1 cup of rolled oats. Cookie dough will seem very sticky, however don’t add additional flour. You will be surprised how easily it rolls into cookies or you can use a medium cookie scoop to form cookies. Bake cookies at 350°F for 15 minutes. These cookies are exceptionally moist and soft.
After cookies have cooled you can dress them up with some cream cheese frosting. This recipe uses real maple syrup instead of icing sugar to sweeten the frosting. Combine 1 block of cream cheese with 2 tablespoons of half and half and 2 tablespoons of maple syrup. This cream cheese frosting pairs so nicely with pumpkin!
This recipe boosts the nutrition of a traditional cookie by using whole grain oat flour and pumpkin puree. Whole grain oat flour is high in fibre and contains more vitamins and minerals than refined white flour. Pumpkin is rich in beta carotene and potassium. You can learn how to make your own pumpkin puree here.
Servings: 10
