These GF vegan pumpkin oatmeal cookies from The Whole Life Nutrition Kitchen are from a recipe that I found and printed out about a month ago. I had ground the three cups of oat flour they require about two weeks ago and it was staring me down on my counter - plus, Thanksgiving is clearly over, taking pumpkin fanaticism with it. So I buckled down and got these baked in three batches in between shower and getting dressed, hair done and makeup ready for a night out with a girlfriend.
|Bowl of cookie dough after the first batch went in the oven|
|I used parchment paper to line the cookie sheet- my new favorite thing in GF baking|
|Cooling... The recipe made over 4 dozen little cookies!|
|These cookies are on a teacup saucer (a cute little plate for cute little cookies)|
*One note: I am running low on coconut oil - sad day! (Some of you will understand why the two pack 54 oz Nutiva Extra Virgin Coconut Oil on Amazon.com is number one on my Wish List!) So, I used Smart Balance Light: Original with Flax "buttery spread." I do have a soy allergy, but because this is a mix of other oils like palm and flax, and it is readily available and cheap for the bulk of Christmas cookies I'm putting out, I bought some. They turned out great considering the thin consistency of the Smart Balance, but I bet the cookies would be even better with coconut oil!