Recipe: Buckwheat Pumpkin Oatmeal Cookies
There’s something calming about the kitchen, and when I have an epically long to do list ,I’ve been known to bake things. It could be hereditary, having a mother that more times than I can count has gotten up at 5:30am to make pesto. “That’s normal,” as we both like to say.
And so it was on a rainy Monday evening, trying to get a massive to do list checked off, and feeling less than inspired because of the dreary weather. Solution? Bake.
Because there’s nothing to boost your mood quite like a kitchen that smells like someone has spent all day in it, putting their heart and soul into a plate of deliciousness.
In the modern world though, this can all be solved by whipping up this quick batch of Buckwheat Pumpkin Oatmeal 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 totally bad about yourself. You can always eat kale tomorrow. The modern single girl’s dream baked good.
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
- 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.