Pumpkin Oatmeal Spice Cookies

Pumpkin Oatmeal Spice Cookies

2 tablespoons flax seed meal

1/4 cup of butter or coconut oil

1 cup of demarara or white sugar

1/2 cup of brown sugar

2 teaspoons of vanilla extract

1 cup mashed pumpkin (roasted, boiled, or canned)

1 cup of any gluten free flour 

1 teaspoon of powdered ginger

1 teaspoon of cinnamon

1/2 a whole nutmeg, grated

1 teaspoon of sea salt

1 teaspoon of baking soda

2-3 cups of rolled oats

1 cup of whole pecans, toasted and chopped

  • Combine the flax meal with 5 tablespoons of water and let it rest at list 10 minutes.
  • Add the flax seeds to the mashed pumpkin.
  • Blend the butter, sugar, and vanilla, and add them to the pumpkin.
  • Mix the dry ingredients, except for the pecans.
  • Slowly add in the dry ingredients. You want it to be nice and sticky, but not watery.
  • Lastly, mix in the pecans. Leave the mixture in the refrigerator for one hour.
  • Pre-heat the oven to 350.
  • Form golf ball-sized spheres of dough, then flaten them into discs on a prepared cookie sheet.
  • Bake them for about 15 minutes, until cooked through.