The season of pumpkin is well underway. Pumpkin is relatively new to me. I was never really into the whole pumpkin fad as I am not a huge fan of pumpkin pie. I know, I know. I’m not sure why. The texture is weird and I really am not a fan of cloves or nutmeg. Anyways…I decided to try a variation on my granola bites and it turned out REALLY good. I first shared this recipe with my monthly cooking class and they all loved them. Shared my cooking with my co-workers and they all loved them too. Now it is time to share with all you! These would be great for Thanksgiving and other holiday parties as they are easy to make, and don’t require using the oven (which is great when it’s already cooking a turkey or ham.)
Makes 18-20 cookies
- 3/4 cup rolled oats
- 1/2 cup oat flour (or make your own by blending ½ cup oats in a food processor until it becomes a powder.)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 4 tbsp sucanat (or sugar but I highly recommend replacing white sugar with sucanat)
- 1 tsp cinnamon
- 1 cup chocolate chips
- 1/2 cup canned pumpkin (NOT pumpkin pie filling)
- 2 tbsp water
- 2 tbsp coconut oil
- 1 tsp pure vanilla extract
Combine all dry ingredients and stir very well. In a separate bowl, combine all liquid (including pumpkin) ingredients and mix well. Add liquids to the dry ingredients. Once thoroughly mixed, using a large spoon, make into cookies or balls. Store in a covered container in the fridge for up to 5 days.
One person equated these cookies to raw cookie dough texture. As I am a HUGE fan of raw cookie dough, this made me happy. They are absolutely delicious and the texture is fantastic. Sure to be a hit all season long.