These cookies are soft and chewy, and are perfect for fall! They're also vegan, gluten free, and oil free!
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Dessert
Serves: 18
Ingredients
1¼ cup rolled oats (GF if necessary)
½ cup oat flour*
½ cup almond flour*
1½ tsp baking soda
¼ tsp fine sea salt
1 heaping T pumpkin pie spice**
1½ - 2 T instant coffee (I use Starbucks Via), omit for pumpkin spice cookies
⅔ cup pure maple syrup
1 tsp vanilla extract
½ cup creamy cashew butter
2 T creamy almond butter
Instructions
Whisk dry ingredients together in a large bowl.
Add the wet ingredients to the bowl and mix until well incorporated. You should have a sticky dough. If you feel it is too sticky/runny, add a Tablespoon of oat flour.
Place bowl in the fridge to chill for 30 mins.
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone mat.
Remove dough from fridge and spoon roughly 2 T blobs 2 inches apart onto the baking sheet. You should have enough dough for about 18 cookies. Wet your hands and press each dough ball down until ½-inch thick, shaping them into round cookies.
Bake 10-12 min until the edges are golden. Allow to cool on the pan about 10 mins, then transfer to a wire rack with a flat metal spatula. Allow to cool completely before storing in an air-tight container at room temperature.
Enjoy with a hot cup of coffee!
Notes
* Make your own oat or almond flour by grinding each up in a high-speed blender until you achieve a flour-like consistency.
** Make your own pumpkin pie spice by combining 4 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground cloves, and ½ tsp ground nutmeg. Save the extra to make another batch of cookies!
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2018/09/17/oatmeal-pumpkin-spice-latte-cookies/