Oatmeal Pumpkin Cookies

Author: Haylie Pomroy

Phase 3 | Makes 24 cookies
Prep time: 10 minutes | Total time: 25 minutes

3 cookies = a 1/2 grain and a healthy fat

Ingredients

• 1 cup old-fashioned oats
• 1/4 cup coconut flour
• 1/4 cup unsweetened shredded coconut
• 1/3 cup birch xylitol
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon sea salt
• 2 eggs
• 3/4 cup organic canned pumpkin
• 1/2 cup raw almond butter
• 1/2 cup raw walnuts, chopped

Directions

Preheat oven to 350 Fahrenheit. Line a large baking sheet with parchment paper.

In a large bowl, combine the oats, coconut flour, shredded coconut, xylitol, baking powder, cinnamon, nutmeg, ginger and salt. Set aside.

In a separate bowl, lightly beat the eggs. Whisk in the pumpkin and almond butter until well-combined. Pour over the oat mixture and stir gently with a wooden spoon. Fold in the chopped walnuts.

Working with 2 tablespoons at a time (a small ice cream scoop works great for even-sized cookies), scoop batter onto the lined baking sheet, pressing them down lightly with your fingers.

Bake at 350 F for 15 minutes or until golden brown. Cool on a wire rack