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.
Chocolate Chip Pumpkin Cookie Cereal
(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
Directions
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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