There is something about fall flavors (like pumpkin) that is just so comforting and warming. These pumpkin cookies are absolutely delicious and easy to make in very large batches and freeze! Enjoy!
*note: if you don't want to make 50 cookies its easy to half or third this recipe
yum!
Ingredients... I know, its a lot (makes about 50)
29oz can of pumpkin puree
1/4 cup ground flax seeds
3/4 cup water
1/4 cup molasses
1/2 cup maple syrup
1 cup peanut butter
2 tsp maple extract *optional
2 tsp vanilla extract
3 cups whole wheat flour
1 cup oats
3 tsp cinnamon
1/2 tsp ground ginger
3 tsp baking soda
1 tsp maca powder *optional, it gives a nice nutty flavor
1 tsp salt
2 Tbs cornstarch
1/2 cup melted coconut oil
1 cup of dairy-free chocolate chips
1 cup of pecans
1/2 cup pumpkin seeds
1/2 cup lightly chopped craisins (dried cranberries)
Instructions
1. Preheat the oven to 350F.
2. In a large bowl whisk together the flax seeds and water, let it sit for 5-10 minutes to gel, then add the pumpkin, molasses, maple syrup, peanut butter, maple extract and vanilla extract.
3. Once the oven has preheated pour the pecans onto a baking tray and toast them for 7-10 minutes, keep a close eye on them, they will quickly go from golden perfection to burnt.
4. In an even larger bowl mix the flour, oats, cinnamon, ginger, baking soda, maca, salt, and cornstarch together. Pour in the melted coconut oil and rub it in using your fingers.
5. Pour the pumpkin mixture into the flour and mix everything until just combined. Chop the toasted pecans and add them to the cookie dough along with the chocolate chips, pumpkin seeds and craisins.
6. Scoop the dough onto the baking sheet, they won't spread very much so its ok to put them close together. Bake for about 20 minutes, or until you can pull a cookie off the sheet and it comes off clean and golden on the bottom.
7. Enjoy fresh or freeze for up to 2 months!
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