Oatmeal Pumpkin Spice Latte Cookies
 
Prep time
Cook time
Total time
 
These cookies are soft and chewy, and are perfect for fall! They're also vegan, gluten free, and oil free!
Author:
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
  1. Whisk dry ingredients together in a large bowl.
  2. 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.
  3. Place bowl in the fridge to chill for 30 mins.
  4. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone mat.
  5. 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.
  6. 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.
  7. 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/