Tis the season for pumpkin everything! I will apologize in advance (but not actually) for all the pumpkin recipes coming your way. I literally prepped 4 of them all day yesterday hehe #sorrynotsorry.
There is just something about the leaves changing and the crisp morning air that makes me scream PUMPKIN SPICE. I know, I am so basic but can’t help it. My heart is in fall
This is a super embarrassing story, and you will probably mad at me for telling you it right before you dive into baking… but I have to tell you one of the reasons I have always favoured the season fall. Growing up I had super bad eczema. Like really bad. So bad that my dad would have to wrap my arms up in tensor bandages or tape gloves to my hands so I wouldn’t itch my arms in my sleep. It was an on going battle for as long as I could remember. Fall was one of my favourite seasons because it meant I could switch to long sleeve shirts and hide my scars and eczema… Okay, as I type this I realized this is kind of a sad story. BUT on the bright side, my eczema is all cleared up thanks to my healthy eating habits!
Anyways lets stop the sappy flashbacks and talk about oatmeal cookies!
These oatmeal cookies are vegan and gluten free. Super healthy and great for school lunches! I was telling Dylan the other day that when we have kids, I am going to always have homemade healthy snacks made for them.. he laughed and said we will see how long that lasts. No faith in me!
These cookies are light and filling all at the same time. You could even eat them for breakfast because they are full of healthy energizing carbs and no processed sugar!
I hope you enjoy these oatmeal cookies as much as I did!
- 1 cup gluten free quick oats
- 1/2 cup pureed pumpkin (not pie filling)
- 2 tbsp stevia (or other sweetener of choice)
- 1/4 cup smooth almond butter
- 1 tsp pumpkin spice and/or cinnamon (optional)
- crushed walnuts to top (optional)
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Set aside.
- Combine all ingredients in a large bowl except the walnuts.
- Roll dough into small balls and push onto baking sheet. Sprinkle walnuts overtop.
- Bake for 13-15 minutes or until cookies are not doughy anymore. Cool for 5 minutes then eat!
- Keep in a sealed container in the fridge for up to 5 days, or freeze in ziplock bags for later!