These cookies are wonderfully moist and cake-y, despite being gluten-free!
Ingredients
1 1/4cupinstant oats or 1 c oat flour, gluten-free
3/4cupgluten-free flour
1tspbaking powder
1/4tspbaking soda
1tspground cinnamon
¼tspground nutmeg
a pinch of allspice and cloves
1tspsalt
3tbspunsalted butter, melted and cooled slightly
2tbsppeanut butter, OR avocado oil
1tspvanilla extract
2/3cuppumpkin puree
2/3cupcoconut sugar
1/4ccane sugar
3/4cchocolate chips
2eggs
Instructions
Preheat the oven to 350°F, and line a baking sheet with parchment paper.
In a stand mixer, beat together sugar—brown and white, peanut butter, and butter. Whip until sugar begins to dissolve and the texture is fluffy and smooth for 4 minutes.
Next, Add in each egg, one at a time on slow speed. Add in the pumpkin and vanilla and continue to mix until incorporated.
In a medium bowl, whisk together the oats or oat flour, gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
Add the flour mixture into the wet ingredients 1/2 cup at a time until all of the flour is incorporated, don’t over mix. Finally, gently fold in the chocolate chips.
Using a large cookies scoop, portion put the dough into 12 balls and place on the baking sheet, leaving space in between.
Bake at 350°F for 10-12 minutes. Enjoy the cookies warm (they will likely be more crumbly), or allow them to rest overnight before indulging (they will become more condensed).