Low Iodine Pumpkin Oatmeal Cookies
Total time39 min
Prep time15 min
Cook time14 min
4.7(9)
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Learn more →Ingredients
18 servings
- 1 ½ cups rolled oats
- ¾ cup almond flour
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp baking soda
- ¼ tsp fine salt
- ¾ cup pumpkin purée
- ⅓ cup maple syrup
- 3 tbsp coconut oil, melted and slightly cooled
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- ½ cup dry-roasted pumpkin seeds (pepitas) (optional)
Can be omitteddry-roasted pumpkin seeds
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the rolled oats, almond flour, ground cinnamon, ground ginger, ground nutmeg, baking soda, and fine salt until evenly combined.
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