One Bowl Pumpkin Pie Spice Cookies

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

By

Email

Warning: Trying to access array offset on value of type bool in /data/hosting/domains/theglowspot.com/docroot/wp-content/themes/osg_recipes/single.php on line 73

Original Post

One cool fall night after dinner I found myself craving cookies…soft, tender, warm cookies made with a simple oat flour base and flavoured with deliciously festive pumpkin pie spice. I began throwing ingredients into a bowl and mixing as I went. Well, after tasting my first warm cookie out of the oven, I realized I had made the perfect easy pumpkin pie spice cookies. The only catch? I hadn’t measured the ingredients or bothered to write anything down...gulp! After enjoying my third cookie, I desperately began to jot down ingredient estimates so I could attempt to make these delicious cookies again. Thankfully my guesses weren’t too far off and it only took me two trials before I felt like I had nailed the same cookie! Whew. Crisis averted. You can thank me later. This recipe is good to have on hand for those cozy fall or winter nights when you don’t want to make a huge batch of cookies (this recipe makes 8 cookies) and are just craving something light to nibble on as a snack.

Yield
8 small cookies
Prep Time
5 Minutes
Cook time
11 Minutes
Total Time
16 Minutes

Ingredients:

  • 1 teaspoon (1 g) ground chia seed*
  • 1 tablespoon (15 mL) water
  • 2 tablespoons (30 mL) grapeseed oil or melted coconut oil
  • 1/4 cup (40 g) coconut sugar
  • 1 tablespoon (15 mL) pure maple syrup
  • 1 1/2 tablespoons (24 g) sunflower seed butter
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon fine sea salt
  • 1/2 cup + 2 tablespoons (85 g) gluten-free oat flour**
  • 1/2 to 3/4 teaspoon pumpkin pie spice, to taste

Directions:

  1. Preheat the oven to 350°F (180°C) and line a medium baking sheet with parchment paper.
  2. In a medium mixing bowl, stir together the ground chia seed and water and let it sit for a minute.
  3. Add the rest of the ingredients to the same bowl and stir until combined. The dough will be very wet.
  4. Spoon a heaping tablespoon of dough into your hand and shape it into a ball. Place it on the baking sheet and repeat for the remaining dough, spacing the balls a couple inches apart.
  5. Bake the cookies for 11 to 12 minutes (I bake for 12) until they look like thick, puffy mounds.
  6. Cool for 10 minutes on the baking sheet (they’ll be very delicate until fully cooled) and enjoy warm with some homemade almond milk or tea, if you’d like!

* You can swap 2 teaspoons ground flax seed for 1 teaspoon ground chia.

** We also tried a version using whole-grain spelt flour and unfortunately didn’t like the flavour of it, so I wouldn’t recommend swapping out the oat flour for spelt flour.

Leave a Reply