Have you ever made something that you just could’t bear to eat because it was cute?
For me, it was these cookies. LOOK AT THE CUTENESS!
A gorgeous orange-brown colour, so perfect for fall. So delicious for fall. So cute, so cute, so cute!
These pumpkin cookies are studded with mini chocolate chips, and made with gluten-free flour and oats, making them a delicious, gluten-free fall treat.
And they’re cute!
I got over the “can’t eat them ’cause they’re cute” problem quite fast, because although they are cute, surely they are delicious, especially with that yummy pumpkin scent swirling around in the air.
Verdict? Yes. Yes they are delicious. Now I must eat another. And another more. And another… um, okay, don’t pay any attention to me over here.
If you’re a pumpkin lovah like me, you will love these delicious (and cute!) little cookies. I won’t judge you if you eat 5 in one sitting like I did. Okay fine, it was 6. Cough.
- ¾ cup sorghum flour
- ½ cup gluten-free rolled oats
- ¼ cup coconut sugar
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ¼ cup maple syrup
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1½ tbsp coconut oil
- ¼ cup dairy-free chocolate chips
- Preheat oven to 350F and line a baking sheet with parchment paper or a non-stick baking mat.
- In a medium sized mixing bowl, add flour, oats, sugar, baking powder, salt, cinnamon, pumpkin spice. Mix until well combined.
- In a small bowl, combine maple syrup, pumpkin, vanilla, and oil.
- Add wet ingredients to dry ingredients. Do not over-mix. Fold in the chocolate chips.
- Using 1 tablespoon per cookie, scoop dough onto your baking sheet, and flatten with your hand a bit.
- Bake 10 minutes, or until edges turn golden brown.
- Remove from oven and allow to cool for about 15 minutes.
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