Healthier Pumpkin Chocolate Chip Oatmeal Cookies
One of my go-to cookie recipes when autumn arrives are these! They are perfect for breakfast, for kiddos, and snacking on the go.
They are so soft, packed with fibre, and pack a nutrient punch due to the puréed pumpkin (such as beta-carotene for eye health and immune system support)!
They are dairy free and refined sugar free, using a little bit of maple syrup to sweeten. They can easily be made gluten free by using gluten free 1:1 flour (like Bob's Red Mill 1:1 Gluten free all purpose flour!)
I like adding in chocolate chips, dried cranberries, shredded coconut and pumpkin seeds because this girl loves a LOADED cookie. But you can pick and choose your ad-ins!
INGREDIENTS:
1 1/4 cup rolled oats (gluten-free if needed)
1/2 cup all purpose flour (gluten free if needed, like Bob’s Red Mill 1 to 1)
1/2 tsp baking sod
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground cloves
pinch of salt
1 egg
1/2 cup pumpkin puree
1/3 cup nut or seed butter (sunflower seed, almond butter)
1/3 cup pure maple syrup
2 Tbsp coconut oil
1/4 cup dark chocolate chips
optional add ins: 1/4 dried cranberries, 1/4 cup pumpkin seeds, 1/4 cup unsweetened shredded coconut
DIRECTIONS
Preheat your oven to 350F and prepare a baking sheet with parchment paper and set aside.
In a large bowl, mix together all your ingredients, including your chosen add-ins (I love doing chocolate chips, cranberries and pumpkin seeds!)
Once well mixed, scoop the batter with a large spoon onto the prepared baking sheet. It should yeild 12-15 cookies. Lightly press down on each cookie to help them form a cookie shape, as they will stay in this shape even after baking.
Bake for 15=20 minutes or until lightly golden brown on the edges and firm to touch in the centre, then remove from the oven.
After allowing to cool, store in airtight container on the counter for 3 days or freeze for up to 3 months.
adapted from this recipe: https://therealfooddietitians.com/pumpkin-breakfast-cookies/
