Yes, you are right. Everything is pumpkin flavored right now. But I will tell you one thing: no matter how much you hate pumpkin spice lattes, you still need to make these cookies.
Spicy enough to fuel a night of working, quick enough that you can cram them in in between one to do task and the next, hearty enough that if you forget to eat dinner, you can eat these and drink a cup of tea and not feel [entirely] bad about yourself. You can always eat kale tomorrow.
Oh, and they’re gluten free.
- 1 cup rice flour
- 1 cup buckwheat flour
- 2 cups rolled oats (certified GF if you need them to be)
- 1 teaspoon xantham gum
- 1 cup butter (this recipe is just as good with coconut oil)
- 1 egg
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cardamom
- 1 cup pumpkin puree (organic, of course)
- 1/4 cup currants
- 1/2 cup chocolate chips
Preheat oven to 350F.
Cream butter and sugar. Add in egg and pumpkin.
Mix together flour, xantham gum, baking soda, baking powder and spices.
Combine with pumpkin batter then stir in oats, currants and chocolate chips.
Roll into small balls and place on greased baking sheets.
Bake for 12-15 minutes. Now get back to your to do list.