It's the Holiday Season everyone!

And if there’s one thing we love about this time of year it’s that our bodies begin craving heartier, cozier, soul-warming foods. You know….. Like chocolate pumpkin bread cookies!

We just served these cookies from Beaming Baker as our healthy treat of the week on Tuesday! They are are naturally delicious - Made with aromatic spices, oat flour, and melty dark chocolate chips. Everybody loved them, including us!

Recipe Credit: Beaming Baker

Pumpkin Bread Cookies {Vegan + Guten Free}

Dry Ingredients

1 cup gluten free oat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt

Wet Ingredients

1/2 cup 100% pure pumpkin puree
3 tablespoons coconut sugar
3 tablespoons pure maple syrup
3 tablespoons melted coconut oil
1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes)
1 teaspoon pure vanilla extract

Add-In

vegan chocolate chips (We love Hu Brand)

Optional Toppings:

sprinkle of sea salt
sprinkle of coconut sugar

Instructions:

Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk together all the dry ingredients: oat flour, baking powder, baking soda, spices and salt. Set aside.
In a large bowl, whisk together all the wet ingredients: pumpkin, coconut sugar, maple syrup, coconut oil, flax egg and vanilla.
Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until well mixed.
Fold in chocolate chips.
Using a medium tablespoon, scoop and drop cookie dough balls onto the prepared baking sheet, evenly spaced apart. Cookies will spread just a bit. (Flatten the dough with a plastic spatula for a flatter cookie. If you don't flatten the dough - the cookie will be more dome shaped.)
Bake for 12-15 minutes. Allow cookies to cool on the sheet for about 10 minutes. Then, transfer cookies directly onto a cooling rack to cool completely. Enjoy!