Soft Baked Pumpkin Oatmeal Cookies

Servings: 15 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:

• 1-1/3 cups Bob’s Red Mill Paleo Baking Flour
• 1 tsp. Bob’s Red Mill Organic Flaxseed Meal
• 1 tsp. Bob’s Red Mill Baking Soda
• 1/2 tsp. Redmond Real Salt
• 1/2 tsp. cinnamon
• 2 Tbsp. SunButter Sunflower Seed Butter
• 2 Tbsp. vegan butter room temperature
• 1/2 cup pumpkin purée
• 2/3 cup Nutiva Coconut Sugar
• 1 Tbsp. maple syrup
• 1/3 cup apple sauce
• 1 organic egg
• 1 tsp. vanilla extract
• 1-1/2 cups rolled oats
• 1/4 cup pumpkin seeds
• 2 tsp. Nutiva Hemp Seeds 

Instructions:

1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. In a medium bowl, stir together flour, baking soda, salt, cinnamon, and flaxseed meal until well combined.
3. In a large bowl, use a spoon or electric mixer on low speed to mix together vegan butter, pumpkin purée, coconut sugar, applesauce, maple syrup, SunButter, egg, and vanilla extract.
4. Add the flour mixture to the pumpkin mixture and stir or beat on low speed until a thick, creamy batter forms.
5. Stir in rolled oats, pumpkin seeds, and hemp seeds.
6. Drop 2 Tbsp of batter per cookie onto the prepared baking sheet.
7. Bake for 10-15 minutes, or until cookies are lightly browned.

This recipe was originally published on my Vitacost blog. Check out more recipes here.
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