Oatmeal Pumpkin Pecan Chocolate Chip Cookies
Ingredients
Wet Ingredients:
1/2 cup pumpkin puree (I use Farmer’s Market - Organic & BPA free)
2 tbsp virgin, unrefined coconut oil, melted
1 tsp apple cider vinegar (I use Eden Organic)
Dry Ingredients:
1 cup gluten free oats
2 tbsp organic coconut sugar
1 tsp baking soda
1 tsp cinnamon
1/4 tsp Himalayan salt
Fold ins:
1/2 cup pecans, chopped
1/3 cup chocolate chips (I use Enjoy Life Brand)
Directions
- Preheat oven to 350 degrees.
- Line baking sheet with silpat or parchment paper.
- Combine all wet ingredients together in a bowl and mix well.
- Add the coconut sugar, baking soda, cinnamon and salt and mix well.
- Add the oats and mix until thoroughly combined.
- Fold in the pecans and chocolate chips.
- Scoop batter onto pan using small cookie scoop. These do not spread so you can press them down a bit to flatten and then place them closely together on the cookie sheet.
- Bake for 12-14 minutes, according to thickness.
- Allow to fully cool before removing from pan or they will crumble apart. This time is important to allow them to set and firm up.