When we run out of eggs at our house and want to make cookies we turn to flax seed meal. Flax adds more fiber and also helps bind the ingredients together. So, it’s not always intentional to make vegan cookies. But it is a nice surprise when they turn out good and happen to be healthier!
Since it’s pumpkin season, my grandson, Raylan and I decided to use pumpkin for these oatmeal cookies instead of excess butter. He’s two and likes to add the ingredients. Since he likes to dip his fingers into the raw dough, there is no risk of salmonella poisoning using the flax.
Also, a nice touch for added omega 3 and 9 is to use walnut oil. We like our cookies crisp and flaky. The walnut oil gives these pumpkin oatmeal cookies enough fat to brown the oats. Slightly greasing the cookie sheet with the walnut oil also helps with crispness.
So, here is what you’ll need:
2 Cups Old Fashioned Organic Oats
1/3 Cup Almond Flour
2 Tablespoons Tapioca Flour
(If you want to use regular organic unbleached flour– use 1/2 cup and omit the almond flour and Tapioca Flour)
2 Tablespoons flax seed meal
1/4 Cup Apple Juice
1/3 Cup Pumpkin Puree
1/3 Cup Agave Nectar or Honey
2 Tablespoons of Walnut Oil
1/4 Cup Chopped Walnuts or Pecans
1 Teaspoon Cinnamon
Preheat oven to 375. In a large mixing bowl, mix the flax seed meal and apple juice. Add the pumpkin puree, agave nectar, walnut oil, stir well. Next, incorporate your flour, cinnamon, oats, and nuts.
Once all ingredients are combined, scoop out tablespoon size rounds and place on very lightly greased cookie sheet. Bake for 12-14 min until lightly brown and crisp. This makes about 20 cookies. Enjoy!