Ingredients
Method
- Preheat the oven to 350F(180C). Line a large baking sheet with parchment paper.
- Process the oats in a food processor or high-speed blender until they resemble either a rough or fine flour.
- In a medium mixing bowl, stir the pumpkin puree, water, coconut sugar, and (optional) salt until blended (if adding optional extracts, zests, or spices, add them now).
- Add the ground oats to the bowl (if adding optional extras such as chocolate, nuts, or dried fruit, add now). Stir until blended into a soft, thick dough.
- Using a small cookie scoop or rounded tablespoon, scoop small mounds of dough onto the prepared baking sheet. Using fingertip, flatten the dough slightly into a round shape.
- Bake in the preheated oven for 10 to 12 minutes until golden browned at the edges and the dough appears dry.
- Transfer the cookies to a wire cooling rack. Cool for at least 5 minutes before eating.
Nutrition
Notes
Processing the rolled oats into a fine flour not only enhances the cookie's texture but also ensures they hold together beautifully. This technique mimics the structure of traditional flour, allowing the cookies to rise and develop a satisfying chewiness, while keeping them gluten-free and wholesome.