Contrary to the typical calendar year, I begin in Autumn.🍁🍂 It is the season with leaves that whisper secrets I have yet to find of the year ahead. Pumpkins of weird shapes, strange colours from old orange to green gage, to the faint glowing white represent this time of year - a symbol of beginning again. And so I find myself drawn to pumpkin patches, pumpkin stands and pumpkin food in celebration. What pairs better with pumpkin than spices turning this odd fruit into something familiar. And whether used together or separate I cannot seem to get enough of either!
The Autumn air with electric energy smokes by and what seemed out of question comes into question with a fairytalesque beckoning. Begin breaking away from what you think you should be doing for the whimsy of what you want. This is the season of the pumpkin. It's oddities are the perfect pair for a new beginning that is starting right now.
Pumpkin Pie Spice Oatmeal Cookies
makes 6-9 large cookies
1 2/3 c (150g) gluten free oats
2/3 c (50 g) oat flour
2/3 c (70g) almond flour
1 tsp baking powder
7 TB maple syrup
4 TB coconut oil, melted
1 1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
pinch of salt
*2/3 c (80g) raisins optional
Preheat the oven to 400 F/ 200 C/ 180 CFan. Line a baking tray with parchment paper and set aside.
In a medium sized mixing bowl add the oats, oat flour, almond flour, baking powder, pumpkin pie spice and pinch of salt. Stir to combine making sure to remove any stubborn lumps.
Next add to the bowl the maple syrup, coconut oil and the vanilla extract. Stir again to combine thoroughly. *Raisins in oatmeal cookies can be a source of contention, but I love them!! If using raisins, now is the time to stir them in (with joy).
With a cookie scoop or a large spoon, scoop out the cookie dough into mounds onto the baking lined baking tray. Bake for 10 mins or until lightly golden brown around the edges. Let the cookies cool for five minutes before removing from the baking tray.
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