Coconut Oil Oatmeal Pumpkin Spice Chip Cookies

Coconut Oil Oatmeal Pumpkin Spice Chip Cookies with Walnuts

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If you love everything Pumpkin Spice, try these Oatmeal Cookies with Pumpkin Spice Chips. I used gluten-free baking flour, but you can use all-purpose flour. The coconut oil was a great binding agent with the eggs. I was pleased with the texture of these cookies.

 

You will need to factor in the chill time with your prep time. I chilled my cookie dough for 15 minutes after forming into balls and placing on the cookie sheets.

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Coconut Oil Oatmeal Pumpkin Spice Chip Cookies with Walnuts

This is a versatile Oatmeal Cookie. I used gluten-free baking flour, and I added walnuts. These ingredients are optional. This is a tasty cookie that uses Pumpkin Spice Chips.

Course Dessert
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings 24 cookies

Ingredients

  • 1/2 C Melted Coconut Oil
  • 1/2 C Brown Sugar
  • 1/4 C Granulated Sugar
  • 2 tsp Pure Vanilla Extract
  • 1 Egg
  • 1 C Steel Cut Oats not quick cook oats
  • 1 C All Purpose Flour I used Gluten Free Baking Flour
  • 1/4 tsp Salt
  • 1 tsp Baking Soda
  • 3/4 C Shredded Coconut Flakes I used unsweetened
  • 1 C Pumpkin Spice Chips You can substitute chocolate chips
  • 1/3 C Chopped Walnuts (optional)
  • Coarse Sea Salt for Sprinkling on Top

Instructions

  1. In a mixing bowl or stand mixing bowl, combine the melted coconut oil, brown sugar, granulated sugar, and vanilla extract. Add the egg and mix until smooth.

  2. In a medium-size bowl, mix the steel-cut oats, flour, salt, and baking soda. Mix gently with a fork or whisk. Add slowly to the wet ingredients and mix on medium speed. Stir in Pumpkin Spice Morsels and chopped walnuts.

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  3. Using a large spoon, scoop the cookie dough and roll into a ball. Place on a parchment-covered baking sheet. Space them 1 to 1.5 inches apart. Sprinkle with coarse sea salt. Refrigerate for 15 to 30 minutes to harden the coconut oil.

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  4. Preheat over to 350 degrees. Bake cookies to 10 to 11 minutes. You want the edges to be slightly brown. The tops do not need to be brown. Let them cool on the cookie sheet for a few minutes before placing on wire baking racks to cool. They will be crunchy when they are completely cool.

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Recipe Notes

You can change several elements of this recipe. I wanted a gluten-free cookie, so I used Gluten-Free Steel Cut Oats and Gluten-Free Baking Flour. These cookies are not overly sweet. You can use chocolate chips to make a different cookie, and you can omit the walnuts. cookies-6 Recipe adapted from Life Made Simple  
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About Tami

Tami Fox is a homeschool mom of 6, who in age from 26 to 11. She and her husband have homeschooled for 17 years and have graduated three of their children from their homeschool. They are currently homeschooling 3 boys who are in grades 11, 9, and 6. They use hands-on learning and unit studies to ignite the fire of learning in their children. Tami is a homeschool author and conference speaker. You can contact her by email at Tami@TamiFox.com. Buy her book, Giving Your Children Wings at http://www.tamifox.net/giving-your-children-wings/.

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