Chocolate Chip Pumpkin Oat Cookies

Chocolate Chip Pumpkin Oat Cookies

Servings: 12 cookies

Dry:
3/4 cup of spelt flour
1/2 cup of rolled oats
1/4 cup of pure cane sugar
1/2 tsp of baking powder
1/4 tsp of salt
1 tsp of cinnamon
1/4 tsp of all spice
1/4 tsp of ground ginger

Wet:
1/4 tsp of maple syrup 
1 1/2 Tbsp of coconut oil (melted)
1 tsp of pure vanilla extract
1/2 cup of pumpkin puree

1/4 cup of chocolate chips
large handful of crushed pecans (optional)

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Preheat the oven to 350 degrees. Parchment paper a cookie sheet.

In a large bowl, whisk together the dry ingredients. In a separate bowl, combine the wet ingredients and mix well. Fold the wet ingredients into the dry ingredient mixture until a dough forms. Be careful to not over mix! Lastly, gently fold in the chocolate chips and pecans. 

Use a tablespoon to scoop dough onto the cookie sheet, you should get about 12 cookies. Use the bottom of the spoon to flatten each cookie slightly. Place in the oven for 10-12 minutes, the cookies might seem a little soft but will set once they cool. Remove from the oven and let them cool on the pan for about 5 minutes (try not to touch them so they don't fall apart!) Place the cookies onto a cooling rack and let them continue to set and cool.