Description
Slice ‘n Bake Pumpkin Oatmeal Cookies are the perfect treat to have on hand during the holidays (or any time) for cookies ready to bake, whenever you need them.
Ingredients
- 2-¼ cups Gluten Free Flour
- 1 cup Gluten Free Oats
- 2 teaspoons Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- ¾ cups Organic Sugar
- ¾ cups Light Brown Sugar, Packed
- 1 cup Vegan Butter
- 2 teaspoons Vanilla Extract
- 2 Large Eggs
- 1 Egg Yolk
- 1 Tablespoon Chia Seeds
- 2 Tablespoons Ground Flax Seeds
- 1 can (16 Oz. Size) Pumpkin Puree
Preparation
Add all dry ingredients (flour, oats, spices, baking soda, salt) to a bowl and whisk together. In a large bowl, mix together sugars, softened butter and vanilla (you can do this by hand of with a mixer). Add eggs, egg yolk, chia and flax seeds and pumpkin puree. Mix until combined. Slowly stir in dry ingredients, incorporating 1/3 of the dry mix at a time. Mix together until all ingredients are combined.
Chill dough for at least 20 minutes.
You can bake as usual here if you don’t want to slice and bake. Just scoop a tablespoon of dough onto a greased cookies sheet and bake.
Grab parchment paper and tear off enough for the length of your cookie log and some extra on the ends. Place dough on the paper and spread out into your log shape. Slowly roll the paper along the length of the dough, so you wrap up the cookie log. Tuck the ends under, place in our freezer bag and store until you are ready to bake.
To bake, preheat oven to 375ºF. Grab dough log from the freezer.
Slice off 1/2 inch cookie (as many as you need). Peel off the parchment paper and place on a cookie. Bake for 12–15 minutes. Repeat as necessary.
