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Parve
Easy
6 Servings
Allergens 
25 Minutes
Diets
Enjoy the taste of fall with these soft oat-based cookies. Make some when pumpkins are in season and all those warming spices start peeking out from your pantry!
1/2 cup brown rice flour
3/4 cup old-fashioned rolled oats (gluten-free, if needed)
1/2 cup raw pecans, chopped
1 teaspoon Gefen Ground Cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon Tuscanini Sea Salt
1/4 cup coconut oil, softened
1/4 cup + 2 tablespoons coconut sugar
1 large egg
1 teaspoon vanilla extract
3 tablespoons pumpkin purée
Preheat oven to 350 degrees Fahrenheit. Place parchment paper on a baking sheet.
Combine flour, oats, pecans, spices, baking soda, and salt together in a bowl.
In a separate bowl, add oil, coconut sugar, egg, vanilla, and pumpkin purée. Combine all ingredients thoroughly.
Add the dry ingredients to the wet ingredients and combine until you get a cookie dough.
Measure out a heaping tablespoon of dough and roll into a ball. Place on baking sheet and gently press with fingers. Repeat until cookie dough is gone.
Bake for 12 minutes or until edges are slightly browned. Enjoy!
Yields 12 cookies
Recipe excerpted from Some Good Sweet Treats (Breakwater Books, 2020) with permission from the publisher.
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What can I substitute the rice flour with?
You could use almond flour, coconut flour, oat flour and if you’re not gluten-free you could use regular flour.