Pumpkin Oatmeal Breakfast Cookies
1/2 cup (120 g) pure packed pumpkin
1 cup (120 g) coconut palm sugar (can replace with packed light brown sugar by weight)
2 teaspoons pumpkin pie spice
1 1/4 cups (125 g) certified gluten free old-fashioned rolled oats
1 1/2 cups (180 g) certified gluten free oat flour (I grind my own from old-fashioned rolled oats)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 ounces miniature dried fruit, raw pumpkin seeds, and sliced raw almonds (plus more for sprinkling)
5 tablespoons (70 g) virgin coconut oil, melted and cooled
2 eggs (100 g, weighed out of shell) at room temperature, beaten
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a small, heavy-bottom saucepan, place the pumpkin, sugar and pumpkin pie spice, and whisk to combine well. Place over medium heat and bring to a simmer, whisking frequently. Allow the mixture to simmer for 20 seconds more before removing it from the heat and setting it aside to cool until no longer hot to the touch.
In a large bowl, place the oats, oat flour, baking soda and salt, and mix to combine well. Add the dried fruit, pumpkin seeds, and almonds, and toss to combine. Create a well in the center of the dry ingredients, and add the oil and eggs, and mix to combine. Add the cooled pumpkin and sugar mixture, and mix to combine. The dough will be very thick and sticky. Divide it into 10 equal portions on the prepared baking sheet, about 1 1/2 inches apart from one another. I used a medium ice cream scoop. With wet fingers, press down on top of each piece of dough to spread into a disk. Sprinkle some more pumpkin seeds and/or almonds on top of each piece of dough.
Place the baking sheet in the center of the preheated oven and bake until firm to the touch and set in the center (about 15 minutes). Remove from the oven and allow to cool on the baking sheet until firm. Serve immediately, or wrap in waxed paper and store in the freezer. Defrost at room temperature before enjoying.
Originally published on the blog in 2011. Completely revised and updated to make much more healthy, with no all purpose gluten free flour at all.