Pumpkin Spice Oatmeal Raisin Cookies

Yesterday I was gardening outside and our friend honked the horn and gave us some fresh cut roses! That small act of kindness brought such joy to our home. It was the perfect reason to make homemade cookies as a token of gratitude.

I had recently made homemade pumpkin puree and eagerly wanted to use it. We love oatmeal raisin cookies, we also love my Almond Raisin Pecan Cookies so I did a cross between the two with pumpkin puree to make them over the top delicious. It worked!

The smell is amazing, the texture just right and they taste delicious. We shared with our friends and they willingly taste tested them for us all with rave reviews "excellent" "very good" - with wide eyes and smiles! :) My husband absolutely loved them and I think was a little sad I shared so many haha. Fortunately one batch makes 24 cookies so you have plenty to eat, share and perhaps save them in the fridge or freezer if they last that long!

The best part? They are unbelievably healthy so you can help yourself to some in the morning for breakfast with banana nice cream, you can enjoy them as a sweet treat midday or you can enjoy them for dessert. We tried and tested all methods and it's safe to say they're all delicious! I think the yummiest is fresh out of the oven or with banana nice cream.

Would you like to enjoy a batch of these delicious cookies? I sure hope so! They are vegan, oil-free, gluten-free, refined sugar-free and full of love and healthy ingredients. Let's make some cookies!

Directions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Combine the almond flour (raw almonds ground into a flour), baking powder, baking soda, salt, cinnamon and nutmeg into a large bowl.
3. Place the dates and 2 tbsp of hot water in a food processor and pulse until it creates a paste.
4. Take 1.5 tbsp of chia meal (chia seeds ground in a coffee grinder or blender until it creates a meal) and combine it with 4 tbsp of warm water. Whisk together with a fork and set aside.
5. In a small bowl mix together wet ingredients until well combined.
6. Add the wet to the dry, combine. Slowly add in the oats, raisins and pecans and mix until well combined.
7. Place a ball of cookie dough on a cookie sheet lined with baking paper, flatten with a fork and bake for about 20 minutes +/- until done. Once cool enough to touch - dig in!!! :)

To take the cookie experience to the next level - vegan ice cream is highly recommended. We chose nice cream!

• 3 frozen bananas
• Opt: .5 cup frozen pineapple
• Opt: 1 tsp Reishi powder

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Blend and serve with pecans, raisins and a cookie on top!

I hope you and yours enjoy this recipe as much as we did!
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With so much love and a full belly ;)
Christa