Are you always on the hunt for new recipes to try? I love to talk recipes, look for recipes, buy recipe books and I do try the recipes on the backs of the products I buy. I eat quick rolled oats everyday for breakfast - maybe you don't need to know that - lol and one morning I noticed a recipe on the back of the package for a cookie. My eyes lit up, cause you know I love a good cookie, went on to read the recipe and happily discovered it was dairy free and full of healthy oats. I've made this twice this week - first time, I ran out of time to bake them, so I made the dough into the right size cookie and froze them - I let me sit at room temp for about 1/2 hour before I baked them - perfectly formed cookies came out of the oven. The next time, I baked them without chilling the dough - spread a little more, not quite as perfect looking but still good. So, I guess what I'm saying is that this cookie works both ways - it just depends on the look you'd like and how much time you have. The ones in the photo are the chilled dough - the not chilled ones, well sorry, but they were eaten before the photo could be taken!
Let's get baking....
Pumpkin Spice Oatmeal Cookies In the bowl of your mixer, beat until smooth and fluffy 1/2 c. coconut oil add in and beat until combined 1/3 c. sugar 1/3 packed b. sugar Add in and mix 1 large egg 1 tsp. vanilla Slowly add in 1 c. oat flour * 1 tbsp. cornstarch 1/2 tsp. b. powder 1/4 tsp. fine seasalt 1 tsp. Spice Affair pumpkin spice** 1 c. quick oats.
Drop onto a parchment lined baking sheet and bake at 350 for about 10 minutes until lightly golden on top.
This made 12 cookies when I used my cookie scoop**
*if you don't have oat flour, you can make your own. In your food processer add in 1 1/4 c. oats and pulse until fine)
**Spice Affair Pumpkin Spice and the cookie scoop are available instore and online.