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Now that’s a mouthful to say! Speaking of mouth, wait until you bite into these chewy tender and oh so yummy seasonal cookies. I’ll spare you the description and head straight into the recipe ??

INGREDIENTS
2 cups gluten free oat flour
1 cup rolled oats
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup pumpkin purée
1 egg
2 teaspoon vanilla
1/4 cup ground flax
1/3 cup pure maple syrup
1/4 cup dairy-free milk
1/4 cup chocolate chips
1/4 cup dried cranberries

DIRECTIONS

Preheat the oven to 350 degrees F.

In a mixing bowl, add all of the dry ingredients together. Combine well.

In another mixing bowl, combine all the wet ingredients. Mix well then pour into the dry ingredients.

Fold the chocolate chips and cranberries into the mixture.

Like a baking sheet with parchment paper and form your cookies.

Bake for 12-14 minutes

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