I know people always say they have no appetite when they’re hungry. I am the exact opposite. I stuff my face! Eating just makes me feel better… oatmeal and a smoothie, oatmeal and a salad, oatmeal and oatmeal cookies. Seeing a pattern? For whatever reason oats (and Kombucha Gingerade) are the perfect cure when you feel yucky.
If you’ve never had Kombucha tea, I recommend it (not just when you’re sick). I would also highly recommend these Oatmeal Pumpkin Walnut Cookies
(also to be in eaten in sickness or in health, hehe).
Oatmeal Pumpkin Walnut Cookies (V, GF, lowfat)
- 1c oat flour
- 2T coconut flour
- 2T arrowroot starch
- 1c gluten free oats
- 1t baking powder
- 1t baking soda
- 1t cinnamon
- 1t pumpkin pie spice
- 1/3c chopped walnuts
- 1/4c agave, honey or maple syrup
- 1/8t uncut stevia (or 1 packet)
- 1/2c pumpkin puree (any squash should do)
- 1/3c almond milk (or other non-dairy milk)
*If you can’t live without chocolate (I’m Kristine, and I’m a choco-holic), try adding a 1/2c chocolate chips to the batter. I would also recommend toasting the walnuts, too before adding them to the mix.
Preheat oven to 350F and line a baking pan with parchment paper (or lightly grease the pan). In a large bowl, sift together all of your dry ingredients except for the oats. Stir in your liquid ingredients until well mixed. Now fold in oats and walnuts. Once your batter is well mixed, scoop out golf ball sized portions of dough and place on baking tray.
The cookies will not spread, so don’t worry about them squishing one another in the oven. Allow to bake for 10 minutes. The cookies will continue to bake when they’re out of the oven, so don’t let them over bake!
The cookies are soft, chewy and a guilt free dessert! [which is why I have no regrets when I ate about a half dozen, and neither should you].
Still craving cookies? Me, too! Check out these Soft Baked Ginger Cookies!