GLUTEN FREE OATMEAL PUMPKIN CHERRY CHOCOLATE CHIP COOKIES
I made these cookies with my daughter not too long ago and she absolutely loved them. They are so easy to do, super quick to make and most importantly absolutely delicious. Sometimes we have them as an afternoon snack but they also can be used as a breakfast cookie or even preworkout or post workout fuel! They are super versatile too as the dried fruit can be adjusted or even left out. I personally love mine with a hot cup of tea in the late day when I’m feeling snacky. This is a super fun project with kiddos too as the ingredients are super simple and kids love measuring and adding the different ingredients into the bowls. It such a great way to connect with them if you don’t mind your kitchen getting a little messy. They also make fantastic meal prep for the week and store well in an airtight Pyrex glass container for several days.
Large mixing bowl
2 Cookie sheets
2 local organic eggs
1 tbs real organic vanilla extract
2 tbs grassfed clarified ghee
1 tsp cinnamon
3 tbs real maple syrup
1/2 of a can organic pumpkin purée
1 tsp sea salt
1 1/2 cups gluten free flour Pamela’s baking mix (chef’s note: if you are not using Pamela’s flour please add 1 tsp of baking powder)
4 packages qia gluten free oatmeal cinnamon pumpkin seed or the equivalent of 2 cups of gluten free oatmeal
2 tbs sweetened naturally organic dried cherries
2/3 cup 70% dark chocolate chips
Preheat oven to 350.
In a large bowl combine eggs, vanilla extract, ghee, cinnamon and maple syrup. Now add pumpkin purée, sea salt then add the gluten free flour and oatmeal. Combined with a fork then add the cherries and dark chocolate chips. Using a large spoon, scoop cookie dough onto greased cookie sheets or parchment paper lined cookie sheets . Bake at 350 for approx. 20-25 minutes till golden brown. Yields approx. 18 cookies. Enjoy!
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Oxoxoxo Chef Emery
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