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Gluten-free Pumpkin Chocolate Chip Oatmeal Cookies

5 from 2 votes
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Prep Time 10 minutes
Cook Time 8 minutes
Ingredients Method

Ingredients
  

  • ½ cup 1 stick cold grass-fed butter, cut into chunks
  • 1/4 cup of almond butter or peanut butter
  • ¾ cup coconut sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 teaspoon pure vanilla extract
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ⅛ tsp ground cloves
  • ⅛ tsp allspice
  • 2 1/4 cups of Oats
  • 1 1/2 cups of Chocolate Chips tip: add half chips and half chocolate chunks
  • Optional: flakey sea salt for topping

Method
 

  1. Preheat to 350°F
  2. In a large bowl, cream the cold butter, almond-butter, and coconut sugar: Beat on high for about five to seven minutes, scraping down the sides with a spatula half-way through.
  3. Add the egg, pumpkin, and vanilla and stir.
  4. Next, add the salt, baking soda, baking powder, and all of the spices and stir.
  5. Add the oats and the chocolate chips and chunks.
  6. Optional: refrigerate your dough for 30 mins - 1 hour in the fridge. You can skip this step if needed, it just helps to harden the butter and improve the shape and texture of the cookies.
  7. Scoop the dough into balls onto a baking sheet and bake for 9-12 minutes.
  8. Once removed from the oven, top with flakey sea salt if desired.
  9. Let the cookies set on the pan for a few minutes before serving. Enjoy!