As time went on I got a little bored with the Chocolate Chip ones I was making, you can find that recipe here. I went to searching for a different yummy recipe and stumbled upon a Pumpkin Spice recipe. I made a few changes to suit my liking and wanted to share it with you!
Ingredients:
4 tbsp Flaxseed Meal
8 T Water
1 cup room temperature butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1/2 cup pumpkin puree
2 cups whole wheat flour
1 tsp salt
1 tsp baking soda
1 T pumpkin pie spice
4 T brewer’s yeast (I buy it from Whole Foods or you can order online)
4 cups Old Fashioned Rolled Oats
1 cup white chocolate chips
Instructions:
In a stand mixer, beat together the butter, sugar and brown sugar until creamed. Add the eggs, flaxseed meal/water, vanilla, pumpkin puree and mix well.
Add the flour, salt, baking soda, pumpkin pie spice, and brewer’s yeast and stir on low until combined. Finally add in the oats till combined and add the white chocolate chips.
Use non-stick cookie sheets and line with parchment paper. Spoon cookie dough onto cookie sheets (about 1 T dough per cookie) about 2″ apart. I use a 1" mini ice cream scooper to easily drop the dough onto the cookie sheets. Bake for 12-14 minutes. Cool cookies on the cookie sheet for 1-2 minutes before transferring to a wire rack for final cooling. Enjoy and Share!
Ingredients:
4 tbsp Flaxseed Meal
8 T Water
1 cup room temperature butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1/2 cup pumpkin puree
2 cups whole wheat flour
1 tsp salt
1 tsp baking soda
1 T pumpkin pie spice
4 T brewer’s yeast (I buy it from Whole Foods or you can order online)
4 cups Old Fashioned Rolled Oats
1 cup white chocolate chips
Instructions:
Preheat the oven to 350 degrees. Mix the flaxseed meal and water in a small bowl and let sit for 5 minutes.
In a stand mixer, beat together the butter, sugar and brown sugar until creamed. Add the eggs, flaxseed meal/water, vanilla, pumpkin puree and mix well.
Add the flour, salt, baking soda, pumpkin pie spice, and brewer’s yeast and stir on low until combined. Finally add in the oats till combined and add the white chocolate chips.
Use non-stick cookie sheets and line with parchment paper. Spoon cookie dough onto cookie sheets (about 1 T dough per cookie) about 2″ apart. I use a 1" mini ice cream scooper to easily drop the dough onto the cookie sheets. Bake for 12-14 minutes. Cool cookies on the cookie sheet for 1-2 minutes before transferring to a wire rack for final cooling. Enjoy and Share!
**recipe adapted from: lambnwolf.com
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