Pumpkin Oatmeal Cookies

Okay you pumpkin lovers. I’m also on a slight pumpkin kick so hopefully we will both be happy with my new pumpkin creations. These cookies are quick and easy to make and also have a perfect balance of pumpkin and cinnamon. For those gluten-free dieters, be careful when you are buying or use oats. Oats themselves are naturally gluten-free. However, many are processed with other grains and have a lot of cross contamination. I have found that buying strictly labeled “gluten-free” oats are the way to go. There are many brands out there that are easily accessible. Also – buying online is another option that I’ve taken before as well. Just like with any other food item – be careful and read your labels. No one wants to have a gluten attack that can be prevented! Anyway – serve these cookies with a warm cup of coffee or tea.

¼ cup steel cut GF oats

½ cup water
½ tsp sea salt
½ cup pumpkin puree
1/3 cup coconut sugar
2 Tbsp honey or maple syrup
2 Tbsp coconut oil
1 egg
1 tsp baking soda
1 tsp cinnamon
½ tsp pumpkin pie spice
1 tsp vanilla
½ cup GF old fashioned oats
¼ cup coconut flour
¼ cup pine nuts (or pecans, walnuts, etc) if desired
¼ cup cocoa nibs (or chocolate chips) if desired

• In a small saucepan, bring steel cut oats and water to boil. Cook for about 7 minutes or until most of liquid is absorbed.
• In a large mixing bowl, blend pumpkin, sugar, honey and coconut oil. Add in egg, vanilla, baking soda, spices, both kinds of oats and flour. Blend until well combined.
• Fold in nuts and chocolate chips if desired.
• Using a cookie scoop, place cookie dough 2 inches apart on a sprayed cookie sheet.
• If you want your cookies flat, flatten dough on pan with a spoon or your hand.
• Bake at 375°F for 12-15 minutes until cookies are slightly browned on top. Let cool about 10 minutes. Store cookies in a sealed container – preferably in refrigerator.