Pumpkin Oatmeal Chocolate Chip Cookies

'Tis the season for Pumpkin everything. Instead of overindulging on pumpkin beer and Halloween candy, I chose a different approach with these vegan and gluten-free pumpkin oatmeal chocolate chip cookies.

Ingredients:

1 1/2 cup all purpose gluten-free flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger powder

1/4 tsp allspice

1 flax egg (1 tbsp ground flax + 3 tbsp hot water)

2 tbsp coconut oil

1/2 cup organic pumpkin

1/3 cup brown rice syrup

1/3 cup maple syrup

1 tsp vanilla extract

1 cup gluten-free rolled oats

1/3 cup chocolate/carob chips of choice

Directions:

1. Preheat oven to 350F.

2. Make flax egg by combining ground flax with hot water. Allow to sit while you combine dry ingredients. I made the flax egg in a large mixing bowl, as to not dirty an extra dish.

3. In a medium mixing bowl, mix together dry ingredients (with the exception of the oats and chocolate chips)

4. In the large mixing bowl, beat together the coconut oil with the flax egg. I did not melt the coconut oil.

5. Mix in wet ingredients.

6. Slowly add dry ingredients to the wet ingredients in the larger bowl. beat until smooth.

7. Fold in oats and chocolate chips.

8. Spoon dough onto baking sheet lined with parchment paper. It should make at least 12-15 cookies.

9. Bake for about 20-30 minutes, or until golden brown on top.

10. Enjoy with friends over coffee and a game of chess.

Happy Halloween!

-Rebecca