Chewy Pumpkin Oatmeal Cookies

Just your favorite basic b coming at ya with another Fall recipe! This one was inspired by my sister in law. She reached out to see if I had a recipe for oatmeal pumpkin cookies and I honestly couldn’t believe I didn’t!! I played around and came up with these scrumptious bites of pure basic delight! Hope you love them!

ᑕᕼᗴᗯƳ ᗝᗩ丅ᗰᗴᗩᒪ

ᑭᑌᗰᑭᛕᎥᑎ ᑕᗝᗝᛕᎥᗴᔕ

Vegan

Makes 42 Cookies 

Ingredients:

1 cup white whole wheat flour 

1 tsp cinnamon 

1/4 tsp nutmeg 

1/2 tsp baking soda

Pinch of sea salt 

1/2 cup vegan butter, room temperature  

1/2 cup packed organic brown cane sugar

1/2 cup organic cane sugar 

1 Chia egg (1tbs Chia seeds mixed with 2 1/2 tbs water)

1 tsp vanilla 

1/3 cup pumpkin purée 

1 1/2 cups organic rolled oats 

1/2 cup walnuts, roughly chopped 

1/2 cup raisins 

Directions:

Preheat oven to 350 degrees. 

Line your baking sheets with parchment paper.

Make chia egg and set aside.

In a medium bowl whisk together flour, cinnamon, nutmeg, salt and baking soda, set aside.

In a large bowl cream together the butter and sugars. 

Once light and fluffy mix in the chia egg, and pumpkin. 

Add in the Vanilla.

Mix in the flour and spices you set aside earlier

Using a spatula fold in the oats, walnuts and raisins. 

Use teaspoon or mini ice cream scoop to measure out dough for each cookie. Place a few inches apart and bake for 10-12 minutes or until lightly brown on the edges and just set. Cookies will continue to cook slightly when removed from oven. 

Allow to cool for 10-15 minutes before eating. 

Store in an airtight container. These only last a few days in my house so I’m not really sure the exact shelf life, but I’m sure they won’t last long at your house either!! 

𝒳𝒪, 

𝒦𝒶𝓉𝒽𝓁𝑒𝑒𝓃