Pumpkin Oatmeal Chocolate Chip Cookies (Gluten Free!)
It turns out that flour isn’t really an essential ingredient in cookies. These are DELICIOUS, and have no flour of any sort. And do they look like they needed it? Nope, nope they don’t. And they don’t taste like it either. My sister can’t eat wheat, so while she’s in town I figured I would take a few baking challenges. The GF flour generally isn’t very good, so I like to bake things without it. Plus, these go along with my pumpkin objectives for the season (i.e., increasing my intake throughout the better part of October and November).
I used oats instead of flour (GF people can generally eat these, if not buy GF oats)…used 1 1/2 tsp. baking soda to help them rise a little more, and the addition of pumpkin definitely helped with the binding process (along with the 2 eggs). Then I threw in a bunch of spices that generally go with pumpkin. Make these, you won’t regret it.
- 1 1/2 sticks butter (12 tablespoons)
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 4 cups quick cooking oats (if you have celiac you’ll want to purchase GF oats)
- 1 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1 cup canned pumpkin
- 2 cups chocolate chips
Preheat the oven to 375. Cream the butter and sugars together, then beat in the eggs and vanilla. Mix the oats, soda, and spices in a separate bowl. Add it to the butter mixture, then mix in the pumpkin. I’m sure it will be Libby’s pumpkin, because nobody else in American is able to can pumpkin apparently. Finally, add as many chocolate chips as your heart desires, then drop onto an ungreased cookie sheet and bake for 10-11 minutes. Enjoy!