Well I wasn’t sure what to call these, but they are a sort of chewy moist cookie really. There very moreish and lovely and light. They are also gluten free, oil free and mostly refined sugar free. It’s up to you how you glaze them, the glaze seen here uses icing sugar in, and so if you want to keep the sugar out just melted dark chocolate would work well.
- Serves:12-18 cookies
½ cup rolled jumbo oats
1 cup ground almonds
1 cup oat flour made by blitzing a cup of oats to a flour.
½ cup coconut sugar
½ tsp salt
½ tsp cinnamon, ginger, all spice and mixed spice
¼ tsp ground cloves
1 tsp baking powder
½ cup pumpkin puree I used a good quality organic tinned pumpkin puree, but you can make your own or try apple sauce or squash puree.
½ cup peanut butter, you could sub in almond
1 tsp vanilla extract
¼ cup maple syrup
1 cup icing sugar
1 tbsp. cacao powder
1 tsp cinnamon
2-3 tbsp. almond milk
1 tbsp. maple
Pre heat the oven to 180°C
Combine the dry and wet in two separate bowls, then combine the two together.
Line 2 -3 baking trays with parchment, and add good tablespoon sized dollops to the tray. Lightly push down.
Bake for 12-15mins or until lightly golden.
Remove and place on a wire rack to cool a little.
Mix the glaze ingredients together or melt some dark chocolate in a Bain Marie.
Drizzle the glaze or chocolate on top of the cookies and allow to set, before storing in an airtight container. Trying not to eat all at once!