Ingredients: (Makes ~4 dozen small cookies)
In a large bowl, mix the pumpkin puree, brown sugar, vegetable oil, egg, vanilla, milk until well combined. Make sure the sugar doesn’t leave any lumps. In another bowl combine the oat flour, corn flour, cinnamon, nutmeg, salt, baking powder and baking soda. Add the dry mixture to the wet ingredients and mix well. Add the chocolate chips, nuts and mix.
Grease a cookie sheet or line it with parchment paper. Drop the batter using a couple teaspoons onto the prepared cookie sheet (~2-3 teaspoonfuls per cookie). Use a small ice-cream/cookie scoop if you’d like perfectly round cookies. These don’t spread too much so leaving about an inch or so between the cookies would be enough.
Bake in preheated oven for 18-20 minutes until the cookies are lightly browned. They will be nice and puffy, and should spring back when gently pressed. Let cool completely before storing in an airtight container.
Enjoy with a cup of tea or coffee!
Like us on Facebook: