Chewy Pumpkin Oatmeal Cookies

Chewy Pumpkin Oatmeal Cookies

Who says you can welcome the arrival of spring with some pumpkin goodies? Evidently seen by my stock of canned pumpkin in the basement, I love eating pumpkin no matter what time of year it is. 

On a lonely Friday night, I was motivated to do lots of baking. Maybe because I was avoiding my homework and studying responsibilities... These cookies were one of the goods that came out of the oven. They fill the house with an aromatic smell of warm spices, mmm~ I must inform you that these cookies require lots of chewing, prepare for a jaw workout! Nothing better than a good treat to go with some muscle toning right? I love texture and chewy things, so these cookies are totally up my alley. If you prefer less-chunky cookies, you have the option of grinding all the oats into flour and leaving out the mix-ins. Please don't be turned off by the less-than-appetizing colour seen in the photo, they taste amazing! Even Peanut Crumpet gave her seal of approval. 

These cookies get a little sticky the next day, so I give you permission to gobble up as many as you can in the first day. They're healthy anyways... Reheating them in the oven for 5 minutes before eating them will also help to dry the outsides. I always prefer warm cookies, imitating 'fresh from the oven' effect. 

Chewy Pumpkin Oatmeal Cookies

Adapted from MD School Mrs.

Yield: 20 cookies

Ingredients

• ¼ cup flour
• 4 tbsp ground flax seed
• 1 cup oats, divided
• 1 tsp baking powder
• ½ tsp baking soda
• a pinch of salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 egg
• 1 tbsp ground flax seed + 3 tbsp warm water (or another egg)
• 6 tbsp loosely packed brown sugar
• 2 tbsp honey
• ¾ cup pumpkin puree
• ¼ cup applesauce
• a splash of vanilla
• ½ cup walnuts, toasted*
• ¼ cup raisins

Directions

1. Preheat oven to 350°F. Line a cookie tray with parchment paper or a silicone mat.
2. Combine 1 tbsp ground flax seed with 3 tbsp warm water in a small bowl to make the 'flax egg'. Let it sit for about 10 minutes to get thick.
3. In a food processor, grind ⅓ cup of oats into oat flour.
4. Combine flour, flax seed, oat flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. 
5. Whisk egg, flax egg, brown sugar, honey, pumpkin, applesauce, and vanilla in a separate bowl until well combined.
6. Add the wet ingredients into the dry and mix until thoroughly combined. Fold in nuts and raisins.
7. Using a cookie scoop, drop the batter onto the cookie sheet about 1 ½ inches apart. You may choose to flatten the top a bit.
8. Bake for 12 minutes, or until slightly golden brown.

*To toast walnuts: Spread walnuts evenly over a cookie sheet and bake at 350°F for 3 minutes. Keep an eye on them as they burn very quickly!

Love from Coconut Crumpet's Corner ♡