Wednesday, September 11, 2019

Pumpkin Spice Oatmeal Cookies (egg free!)

Pumpkin Spice Oatmeal Cookies 

     When I was testing this recipe I forgot that when you mix sunbutter and baking soda together in a cookie the cookies will turn green from the chlorophyll in the sunflower seeds in the sunbutter. My first batch of cookies I made were green! They tasted really good, smelled like fall, but the color didn't scream pumpkin spice. I decided to leave the baking soda out the second time around and they made a much more appealing cookie! These pumpkin spice cookies are slightly sweet, have the fall spices we all love, but the sunbutter gives them a melt in your mouth texture and holds the cookies together without the use of eggs! 

Pumpkin Spice Oatmeal Cookies
Makes 10-12 depending on size


-1 cup oats
-1/2 cup canned pumpkin
-1/4 cup sunbutter (you can also use almond butter or cashew but peanut butter overpowers the spices)
-1/4 cup maple syrup or honey
-1/4 tsp sea salt
-3/4 tsp pumpkin pie spice ( If you want a stronger pumpkin spice flavor add a whole tsp)


1. Pre-heat oven to 350
2. In a large bowl combine oats, pumpkin, sunbutter, maple syrup, sea salt, and pumpkin pie spice
3. Stir ingredients until well incorporated
4. Using a large cookie scoop or tablespoon scoop the cookie batter onto a cookie sheet covered in parchment paper
5. Push each cookie slightly down with your hand or the back of a spatula (cookies will not spread so this step is important unless you want round cookies!)
6. Bake cookies for 13-15 minutes until they are brown on the bottom
Allow cookies to cool completely before removing them from the pan or they may break.

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