Pumpkin Muffin Top Cookies with Organic Essential Oils (vegan, gluten free, refined sugar free)
My favorite classic American Thanksgiving dish is definitely pumpkin pie...all of those yummy, warming spices combined in that thick pumpkin filling...Yum! When the pies are finally in the oven and the house starts smelling like pumpkin pie spice, all our full bellies suddenly have enough room for dessert. Today, we're making another pumpkin spiced treat - Pumpkin Muffin Top Cookies. These have such a wonderful, soft texture. If an oatmeal cookie and a pumpkin muffin top had a baby, this would be it. They're gluten free, dairy free, refined sugar free, and you can easily make them vegan too! Read on for the recipe.
- 3 cups old fashioned oats (soak them if you'd like)
- 1 (15oz) can of pumpkin puree (not pumpkin pie filling - just plain pumpkin)
- 1/2 cup of nut butter
- 3/4 cup of honey or real maple syrup
- 2 bananas, mashed
- 1/4 cup olive oil
- 1/2 cup add-ins (optional - I like to use raisins and cacao nibs, but you could use nuts or chocolate chips)
- 1 vanilla bean
- a pinch of salt
- organic essential oils from Veriditas Botanicals (see below for suggestions)
- pumpkin pie spice
- Preheat your oven to 350 degrees. Line a cookie sheet or two with oven-safe baking parchment paper.
- In a large bowl, combine your oats, any mix-ins you've chosen (nuts, raisins, cacao nibs, chocolate chips, etc.), vanilla, and salt and 1/2 tsp pumpkin pie spice.
- In a separate bowl, combine your pumpkin puree, nut butter, honey (or maple syrup), bananas, olive oil, and essential oil. (We suggest using 1 drop of essential oil per batch - try Cinnamon Bark, Cardamom, or Clove for this recipe. Whichever one you prefer will taste great!)
- Make a well in your dry ingredients, add your wet ingredients, and mix well.
- Taste your batter - if it needs more spice, add pumpkin pie spice to taste.
- Use a tablespoon to drop your cookies onto your cookie sheet.
- Bake at 350 for 20-25 minutes, until firm and golden. Let cool and serve. Enjoy!