I type this post with chocolate covered fingers.*
I jut can’t help myself. These six-ingredient (four if you don’t count salt and vanilla) chocolate chewy cookies sent to me via The Great Food Blogger Cookie Swap are just too dang tasty.
Somehow, Michelle knew that the closer a dessert gets to a fudgy brownie, the more I am enamored with it, I love sugar but prefer my chocolate to stay mellow and dark, and that in the end, a whole cookie is good, but savoring cookie crumblies from the bottom of the tin or bag is 100% better.
Now, excuse me while I go vacuum up the chocolate crumbs littering my living room floor.*
Let’s not forget, however, the quirky gourmet treats sent to me by from Olive -n-Grape.
Although, I must say, these Pumpkin Molasses Oat Cookies were pretty good.
(And they made for a delicious Pumpkin Gingerbread Cookie Trifle!)
Super simple, and easily adapted to different flours or oats–although instant oats make for a MUCH doughier cookie, and I thought the Love Grown Super Oats blend actually made the best version—
And who doesn’t have a little extra pumpkin in their pantry or fridge this time of year?*
*Probably a lot of normal people,^ actually.
As usual, I wish I had some “wam! bam!
thank you ma’am” summative and ironic closing line. But I don’t. Instead I’ll just say that if you stick these cookies on the door of your freezer, they get cold but stay chewy, and somehow that makes them even better.
Pumpkin Molasses Oat Cookies [Vegan]
- 1 cup rolled oats (or oat blend, like Love Grown Foods Super Oats)
- 1 cup oat flour (made from 1 cup rolled oats)
- 1 cup pumpkin puree
- 1/4 cup unsalted pepitas
- 1/4 cup demerara, turbinado, or other brown sugar
- 1/4 cup molasses
- 1 tsp. baking powder
- 1 tsp.vanilla
- 1 tsp. cinnamon
- 1 tsp. ginger
- 1 tsp.pie spice
- Preheat oven to 300 degrees.
- Combine all ingredients in a large mixing bowl.
- Stir well until dough forms.
- Shape dough into cookies.
- Bake on a greased metal cookie sheet for 20 minutes, turning halfway.
Thank you to the sponsors of this year’s Great Food Blogger Cookie Swap: