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“From the Care2 website. A recipe by Margaret Chapman. They say, 'These cookies are perfect for getting into the Fall time spirit! They’re also sure to please all – completely gluten-free, oil-free and a great treat for healthy indulging without undoing your day.'”
READY IN:
30mins
SERVES:
32
YIELD:
32 cookies
UNITS:
US

Ingredients Nutrition

  • 3 cups flour, Oat flour (1 cup rolled oats pulsed till fine powder, 2 cups rolled oats pulsed till slightly chunky)
  • 1 cup sugar
  • 14 cup almond milk, vanilla flavour
  • 15 ounces pumpkin puree (1 can)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 14 teaspoon nutmeg (optional)
  • salt, pinch

Directions

  1. Preheat your oven to 350 degrees F.
  2. In a large bowl combine oat flour, sugar, baking soda and seasonings. In a medium bowl, combine pumpkin purée and almond milk. Mix the two together till fully incorporated.
  3. Add you wet ingredients to your dry and stir till combined evenly. Using a 1 inch scoop or rounded tablespoon, portion batter onto a parchment paper lined baking sheet, about an inch or two apart.
  4. Lightly press your thumb into the centre of each or use a fork and slightly flatten. Bake for 24-28 minutes
  5. Let rest for about 5 minutes till set up and slightly cooled.

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