Pumpkin and Chocolate Spiced Oatmeal Cookies
WHAT YOU'LL NEED
1 ½ C oat flour*
2 ripe bananas
½ C white beans (Cannellini)
¼ C raw sugar
1 tsp cinnamon
1 tsp pumpkin pie spice
½ tsp ground ginger
½ tsp ground cloves
½ tsp garam massala
Scant of salt
¼ C mini vegan chocolate chips** (optional)
½ C instant oats**
WHAT YOU'LL DO
Pour oat flour in a small bowl and set aside.
Preheat oven to 375°.
In a large mixing bowl, cut up the bananas and then mash with a fork. When the bananas are almost completely mashed down, add in the white beans and continue to mash (you'll want to keep a few beans in tact). Fold in the sugar and the spices. With an electric mixer, mix in the oat flour slowly. Once mixed thoroughly, carefully mix in the chocolate chips (if using) and the instant oats.
On a baking pan lined with parchment paper, scoop 1 ½" balls of dough on to the pan. Bake for about 10 minutes or until the cookies begin to brown slightly.
*If you have either old fashioned (rolled) oats or instant oats, you can easily make oat flour in a blender. Simply dry blend your oats until you achieve a fine flour consistency.
**If you only have rolled oats, pulse once or twice in a blender, this will break the oats down to that "instant" you are looking for. If you only have traditional sized chocolate chips, again, place in blender and pulse until they are broken down.
This recipe can easily be converted to gluten free status by using GF rolled oats and GF chocolate chips.