1tablespoonunsweetened milkalmond, dairy, or other nut milk
½teaspoonground cinnamon
Instructions
1. Preheat the oven to 350 degrees Fahrenheit (365 degrees if baking at high altitude) and line 2 large baking sheets with parchment paper or a silicone baking mat.
2. In a large mixing bowl whisk together the pumpkin puree, coconut oil, eggs, maple syrup, and vanilla extract until combined.
3. Add in the oat flour, salt, pumpkin pie spice blend, ground cinnamon, and baking soda into the mixing bowl with the wet ingredients. Whisk until there are no streaks of flour left in the batter.
4. Fold in the old fashioned oats with a spatula or wooden spoon until the oats are evenly mixed into the batter. Fold in the chocolate chips, if using.
5. Scoop the cookies onto a baking sheet in 1.5-2 tablespoon balls about 1.5-2 inches apart. Bake the cookies for 10-12 minutes, or until the bottom of the cookies are golden and the cookies have firmed up.
6. Remove the cookies from the oven and place the pans on wire cooling racks. Cool for 5 minutes. Then move the cookies directly onto the wire rack and cool until at room temperature.
7. If glazing the cookies, make the cinnamon maple glaze: whisk together the confectioner's sugar, maple syrup, almond milk, and ground cinnamon until a smooth and runny glaze forms.
8. Drizzle the glaze over the cookies and let them cool for 45 minutes- 2 hours, or until the glaze has hardened. Enjoy with a glass of tea or almond milk!
Notes
1. For the best flavor, use raw or virgin coconut oil for this recipe. 2. To keep this recipe processed sugar-free, leave the cookies unglazed. The glaze does offer just a small amount of processed sugar, however, as less than 1 teaspoon of the glaze coats each cookie.3. Leftover cookies last covered in an airtight container in the refrigerator for up to 5 days. They also can be frozen in a freezer-safe container for up to 3 months. 4. Chocolate chips are optional for these cookies. 1 cup of dried cranberries, pepitas, or coconut flakes could also be stirred into the cookie batter.