I wanted to try my hand at another pumpkin cookie, so I started playing around with an oatmeal cookie recipe that I'd tinkered with and shared on the blog, last winter. These new ~ Pumpkin-Oatmeal Spice Cookies ~ are wheat, refined white sugar and dairy free. Since they have an egg in them, they come out more like a regular soft cookie, but still have the goodness of oatmeal, just like I use in all my Breakfast Cookie recipes. Both of my guys enjoyed them and asked for seconds... and thirds. I just love cooking and baking with pumpkin ~ how about you?
Pumpkin-Oatmeal Spice Cookies
makes approx. 24 cookies
- 1 cup finely ground almond meal (aka ~ almond flour)
- 1/2 cup oat flour (make it yourself by grinding 1/2 cup quick oats in a food processor until the oats become flour-like in texture)
- 1/3 cup quick cooking oatmeal, raw
- 1/4 cup chopped walnuts
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp ground ginger
- 2/3 cup canned pureed pumpkin
- 1/3 cup honey
- 3 tbsp water
- 1 egg, beaten
- 1 tsp vanilla extract
- 1/3 cup raisins (or more, if you like)
Preheat oven to 350 degrees.
Mix first 11 ingredients in bowl until thoroughly combined (almond meal - ginger). In another large bowl, mix remaining ingredients until thoroughly combined.
Combine almond/oat mixture with wet mixture, gradually, until dough forms (if dough is too dry, add extra water ~ a tsp at a time).
Drop heaping teaspoons of dough, 1 inch apart, on parchment paper covered cookie sheet. Slightly flatten dough into circles.
Bake 11-12 minutes, or until set. Cool on cookie sheet for 2 minutes, then move to cooling rack.
Store cookies in a container, between sheets of wax paper, with the lid slightly ajar.