I created this dish last year when I was drowning in pumpkin purée.
Since today is the first day of fall and the rush of pumpkin madness hasn’t begun, I decided to share this “old” favorite of mine.
You can either make large cookies or make teeny tiny cookies so it resembles the cereal Cookie Crisp.
(Vegan & Gluten Free)
1/2 cup pumpkin purée
1/4 cup coconut oil
2 tbsp maple syrup
1-2 tbsp brown sugar
1/2 tbsp vanilla extract
3/4 cup gluten free oat flour
1/2 tsp cinnamon
pinch of salt
1/4 cup mini chocolate chips
1) Preheat oven to 375 F.
2) Combine pumpkin, oil, sweetener, and vanilla extract in a medium bowl. Add flour & seasonings. Mix till combined. Fold in chocolate chips into the batter.
3) Using a 1/8 or 1/4 tbsp, make 82 tiny balls. (The batter will be slightly sticky) Place the mini cookies on a greased baking sheet. Bake for 15 min or until lightly browned. They will harden as they cool.
4) Once cooled, put the mini cookies in a bowl, pour milk & devour!
Makes 82 mini cookies.
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