Pumpkin Spice Cookies

I was craving cookies but run out of coconut sugar or maple syrup so I decide to use molasses to make my basic cookies recipe.
Molasses has a strong, burnt flavor but with pumpkin spice it somehow disappear. I grounded oats to make oat flour and mixed it with just a little bit buckwheat flour because of its strong earthy flavor that I like, but in savory baked goods can be over powering.

Which picture you like more?
xxs

Pumpkin Spice Cookies

Yield: 5 large cookies

Pumpkin Spice Cookies

Ingredients

  • ½ cup oat flour (you can process ½ rolled oats in a food processor)
  • 1 heaping tablespoon buckwheat flour
  • ½ teaspoon pumpkin spice
  • ¼ teaspoon baking soda
  • Pinch of salt
  • ¼ cup olive oil
  • ¼ cup avocado oil (or olive oil)
  • ¼ cup molasses
  • ¼ teaspoon vanilla extract, optional

Instructions

  1. Preheat the oven to 360°F/190°C, If your oven is on the hotter side lower the temperature to 350°F/180°C. Line a baking sheet with baking paper.
  2. Mix all the dry ingredients in a medium bowl. Add the rest of the ingredients and stir until well combined.
  3. Use a tablespoon to dollop the dough onto the baking sheet, leave big gaps between each cookie. Bake for 5-8 minutes or until brown.

Notes

If you don’t have molasses, try maple syrup, even though it has a different flavor. 

https://www.shellyshumblekitchen.com/pumpkin-spice-cookies/

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