Kitchen Sink Chocolate Cookies Autumn Style (gf,v)
Author: Kayla
Recipe type: Dessert
Cuisine: Gluten Free, Vegan
Prep time:
Cook time:
Total time:
Serves: 16
- ¾ cup gluten free flour blend
- ½ cup granulated sugar
- ⅓ cup cocoa powder
- 1 tbsp flaxseed meal
- ¼ cup canola oil
- ⅓ cup pumpkin puree + 1 tbsp water
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup rolled oats (I use Bob's Red Mill Gluten Free Oats)
- ½ cup chocolate chips
- 2 tsp vanilla extract
- ½ tsp cinnamon
- Preheat the oven to 350 degrees f.
- Beat sugar, oil, flaxseed meal, and pumpkin puree (with water) together. Mix in vanilla extract.
- Sift the flour, cocoa powder, baking powder and salt. Mix with wet ingredients.
- Fold in the rolled oats and chocolate chips. *
- Scoop out the dough with cookie scooper 2 inches apart on parchment paper.
- Bake 10-12 minutes.
*this batter can be refrigerated for up to 3 days, and be baked later on.
Recipe by To:You From:Scratch at https://toyou-fromscratch.com/kitchen-sink-chocolate-cookies-autumn-style-gfv/
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