By DANIELLE GIANNANDREA
Staff Writer
Recipe rating:
Prep time: 45 minutes
Total Time: 55 minutes
Servings: 24 cookies
Ingredients for the cookies:
-1 ½ cups of rolled oats
-1 ½ cups of flour
-½ teaspoon of baking soda
-2 teaspoons of ground cinnamon
-½ teaspoons of kosher salt
-½ cup of coconut oil, at room temperature
-½ cup of brown sugar, packed
-½ cup of granulated sugar
-¾ cup of pumpkin puree
-1 tablespoon of vanilla extract
Ingredients for the icing:
-¾ cup of confectioner’s sugar
-1 ½ tablespoons of milk
-a pinch of cinnamon
(amounts of ingredients may vary depending on the texture you prefer for your icing)
Instructions:
- Combine the oats, flour, baking soda, cinnamon, and kosher salt in a medium sized bowl
- In a separate bowl mix the coconut oil, brown sugar, and granulated sugar with an electric mixer (medium to high speed) until well combined. Add the pumpkin and vanilla, combine with an electric mixer (medium to low speed) until well combined.
- Slowly add the dry ingredients to the wet ingredients, mixing on low until it forms a dough like texture
- Place the dough in the refrigerator for about 30 minutes
- Preheat the oven to 375 degrees fahrenheit and grease the cookie sheets
- Remove the cookie dough from the refrigerator and roll out the dough into about 1 inch thick balls
- Place the cookie dough on the baking sheet and lightly flatten out the top of the cookie
- Bake for about 10 minutes or until golden brown
- While the cookies are cooling, make the icing by mixing the confectioner’s sugar and milk together. If the icing is too runny add more sugar, but if the icing is too thick add more milk
- Once the cookies are cooled, drizzle the icing on top of the cookies
- Let the icing dry
- Enjoy!