Good morning and happy Friday from Boston! We’re headed out to explore the city in a bit, but I thought I would pop in and share a recipe with you.
In my last post I mentioned that, despite the chillier weather we’ve been experiencing, I hadn’t broke out the pumpkin recipes yet. Well… that changed last night. I think the fall favor of the butternut squash protein pancakes are to blame – they made me crave pumpkin goodies.
I wanted a treat to bring with us on the trip so I started thinking about what I should make. I almost settled on my chocolate chunk pumpkin bars but at the last second changed my mind and decided cookies would be easier to pack. I’m glad I did because not only do I have a new recipe to share, but it’s a pretty awesome one at that.
Not to toot my own horn, but these cookies are vegan, have less than 90 calories and 2 grams of sugar each. Plus they’re GOOD – like really good! They’re a little on the cakey side (pumpkin tends to do that to baked goods), but they have a nice chewy cookie texture from the oats. The sucanat lends a lovely molasses flavor to each bite and of course, the chocolate chips are sweet and delightful. Overall, they’re quite the cookie. I would highly recommend making them. If you’re not ready for pumpkin things just yet, you can always pin or bookmark them for later. 
- 1 cup spelt flour (all purpose flour will work too)
- ½ cup old fashioned oats
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- pinch of ground nutmeg
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 1 cup sucanat or other raw, natural sugar
- ¼ cup extra virgin coconut oil
- ½ Tablespoon ground flaxseed
- 1 teaspoon pure vanilla
- ¼ cup vegan chocolate chips or carob chips
- Preheat oven to 350° F.
- Stir together dry ingredients (flour, oats, cinnamon, baking soda, sea salt, nutmeg) in a mixing bowl.
- Mix together wet ingredients (pumpkin, sugar, coconut oil, flaxseed and vanilla) in a separate mixing bowl.
- Combine wet and dry ingredients.
- Stir in ¼ cup chocolate chips. Mix well.
- Drop rounded tablespoons onto a greased cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Cookies won’t spread very much so you can space them about 1 inch apart.
- Bake for 15-16 minutes.
- Move cookies to a wire rack and cool completely before eating or transferring to a storage container for later consumption.
I hope you like these little gems as much as I do.
On the house keeping side of things, what do you all think of the new recipe layout I’m using? It’s a plug-in called Easy Recipe. I like the fact that it gives me the ability to offer a print option, but the formatting is kind of a pain in the butt. I’ll keep doing it if it’s helpful, but I’m curious to know if you all are using the print feature or not. I’d love to find an easier way to format them and offer a print option – if you’re a fellow food blogger, feel free to share any tips.
Also, I’m still in the process of putting together a post of photos/reviews of EBF recipes that readers have made. If you make one of my recipes, please take a picture and send me your thoughts on it. I’ll include them in a post and link back to your website or blog.
That’s all I have for now. We’re off to explore Boston. The weather is beautiful so I can’t wait to get out there. I already spy a farmer’s market set up in the plaza in front of our hotel!
{ 48 comments… read them below or add one }
These look incredible! I have been dreaming of pumpkin EVERYTHING lately.
My site is built on Wordpress too and I use a very simple plugin called “WordPress Print This Section” – it adds a little button to your tool bar when you are in the visual tab, that you just hit to add code to your post right where you want the printing to start. Then you just make sure the closed part of the code is where you want the printing to stop. the code that gets added is basically it is just [print_this] then [/print_this] – that’s it. SO easy. Hope that helps
Thanks so much Beth. I tried Print This is the past and I can’t remember why I stopped. I’ll have to check it out again.
These look great! I like the format, but I also liked how you did it before.. either way works for me
I have tried some of your recipes! That’s awesome, I’ll send you a pic 
Oh my goodness! I am making these tonight! Can’t wait- they look delicious!
Hi! I love your site! I’ve been following your blog and your FB for awhile, just started to follow on Pinterest. I did use your print option on the cauliflower pizza and thought it was quite fantastically easy! (And we’re making the pizza tomorrow – can’t wait). Both formats look great. If the print is a pain for you, don’t stress, people have been printing w/o this whole time. I used to just copy the recipe and use the “print selection” option at the print command. Just and extra step or two. Have a great weekend and thanks for sharing all your food!! =)
These look so good! I am so in the mood for pumpkin EVERYTHING!
These look fantastic! I love that they are vegan too!
These look amazing! One question, do you think it would alter the flavor and/or texture too much if you substitute almond flour for the spelt flour? I’m new to using vegan flours, so I’m not sure how the different flours affect certain recipes. Thanks and I can’t wait to try these!
I’m not 100% sure. Let me know if you try it.
These look yum! I’m totally on the pumpkin bandwagon nice and early this year!
Oh WOW, these look wonderful! And perfect for the holidays. I will definitely be making a few batches of these to gift to my friends who are all in desperate need of a pumpkin fix I’m sure.
I just hope they make it into the cookie tins….
The cookies look amazingly yummy!! I have the same plugin as Beth and it’s super easy. I use a lot when I post workouts. I’ve been using the Easyrecipe plugin for recipes, though. I’m definitely ready for the pumpkin craze! Have fun in Boston!
Going to try these right now– and thanks for the “print” option, I do use it and appreciate it.
MMMM these look great, Brittany! thanks
Thanks GC!
I am going to be all over these cookies this week! I have been trying to hold off on all things pumpkin…but it’s too difficult to resist! I appreciate and use the print button feature, and was actually going to ask you what program you were using. So thanks for sharing already! Hopefully you find one that is easier for you to use!
Really good idea, healthy and nice cookies! Will do tomorrow:)
I just made these cookies and YUMMMM!!! They are so moist and chewy, but I used regular flour and cheated and used real chocolate chips. I will make these all the time they were sooo easy!! Thanks for the recipe!
These look very yummy! I’m so excited to be back in the pumpkin season
I made these yesterday and they are terrific! Thanks for another delicious recipe!
Hooray! So glad you enjoyed the cookies Tara.
I’ve just made these tonight with my daughter – first vegan recipe for me – and they are incredible
Can’t wait to try pumpkin in more baked goods. Thank you 
I’m so glad you liked them!!
These look delicious and I love the pics! Now, I’ll preface this by saying that I’m still very new to this whole blogging thing, but a reader a few weeks ago suggested that I add a print button to my recipe posts. She recommended using http://www.printfriendly.com/ so I started using that & really like it except I can’t seem to figure out how to control the placement of the print button. This week, I’m experimenting with using ReciPage’s option to embed your recipe’s into your blog post with an html code (you can check out my post today to see what it looks like). It includes a print option. I’m really liking this option and think I’ll continue to do it
. Hope that’s helpful!!
I tried these cookies last night and they were delicious! However, they did come out very moist and “cakey.” On the 2nd day they were even more mushy! In the pictures they look a bit more dense and hard. I followed the recipe exactly, substituting olive oil for coconut oil. Maybe I should have baked them for a little longer..
hmm.. that’s odd Christine. Mine didn’t turn mushy at all. Maybe you didn’t bake them long enough or perhaps the olive oil made a difference. I know coconut oil is 90% saturated fat and olive oil is only 14% – that might have made a difference in the consistency.
thanks for much for your response! I didn’t know that about the fat content of the oils. That must be it. I will definitely bake these again with that change and I bet they’ll be perfect.
I made these tonight! I always start craving everything pumpkin this time of the year!!! They were are so yummy, I really like the oatmeal, I’ve had pumpkin chocolate chip cookies before, but never with the oatmeal. Thanks for posting this recipe ☺
These look great, and I’m planning on making them this weekend. One question though: I’m trying to eliminate gluten from my diet to alleviate some digestive issues and help determine if I have a gluten sensitivity. Do you have a recommendation for a gluten free flour alternative to this recipe? Maybe almond flour or coconut flour? If I use those, do you think I should change the liquid amount anywhere else?
Thanks!!
Hi Christy – I’m not 100% sure how coconut flour or almond flour would work because I haven’t tried it. I think I would recommend using a packaged gluten-free flour mix like this one from Bob’s Red Mill – http://www.bobsredmill.com/gf-all_purpose-baking-flour.html
Thanks for the response! I’m going to give something like that a try this weekend; I’ll be sure to let you know how it goes. Thanks for the recipe!
I modified these cookies to make dog treats by leaving out the sugar and spices and swapping the chocolate chips for carob chips. They were a huge hit at the walk-a-thon for the local animal shelter and at the pet supply store where I work. Now I can’t wait to try the real recipe!
I made these with oat flour for my non gluten friends. There turned out great. thank You
Made these last night: substituted hempseed for the flax and canola oil for the coconut oil (just what I had) and they came out delicious! The flavor wasn’t too pumpkiny. Yummy!
This was a hit when baking fall treats and carving pumpkins with my roomies last night! And brownie points with my boyfriend who is trying out veganism.
Reinforcing my pumpkin addiction!
Yay! I’m so glad to hear that you all liked the cookies.
these are amazing! I made it with coconut sugar and they were definitely lacking the molasses taste that sucanat gives. I picked up a bag of sucanat today and will be making these cookies frequently!
These came out just as described. Delicious! A bit chewy, as to be expected with vegan cookies, and the pumpkin. I substituted apple sauce for the oil, and it seemed to work fine. Thanks for the great recipe! I love all things pumpkin.
These are great – loved by the vegan and non-vegan crowd. My son is allergic to dairy and eggs … I was thrilled to find a recipe he could enjoy. He was, too. Thanks!
I’m so glad you and your son enjoyed the cookies Jennifer! Thanks for coming back and leaving a comment.
I was looking for a healthy chewy, tasty oatmeal cookie, and this exceeded my expectation. I didn’t have any spelt flour or coconut oil, nor enough raw sugar. I substituted regular wheat flour, added a little bran and wheat germ, used cooking oil I had and brown sugar (very lightly packed). What a wonderful, tasty cookie! I cant wait to try it with the recommended ingredients. Not too chewy, a little cakey, but not bad at all. Nice part it wasn’t too sweet, and had just enough spice and a very nice balanced pumpkin flavor. Pleasantly surprised. Thank you!!
Hi,
I stumbled on your website because I have been vegetarian for 26 yrs. and recently gone vegan. The pumpkin oatmeal chocolate chip cookies are awesome and so easy to make. I’ve made many batches thus far in less than a day and every time, they came out perfectly. I appreciate your website and recipes and look forward to more postings from you.
Thanks,
Sasha
I made these with my son today! I used the whole can of pumpkin so I increased the flour and oats. Turned out great!
I just made these cookies and they were DELICIOUS! It was my first ever cookie without the sugar, butter and eggs. Thanks so much for sharing. I love your blog and appreciate all that you do.
Thanks for coming back to leave a comment after making the cookies. I’m so glad you enjoyed them!
Your pumpkin oatmeal chocolate chip cookies are WONDERFUL! I’ve made them many times and even my 11 year old grandson and very picky 35 year old son like them. My 82 and 84 year old parents have just decided to go vegan and the first thing they said was, “I guess that means we won’t be able to eat cookies anymore”. Today I am sending them your recipe and now they look foreward to enjoying them as well. Thank you!
I love the print option
I’ve been using it, thanks for your time, efforts
This is a wonderful cookie recipe. I made them for my family, and they were amazed on the flavor and texture. BTW, it’s super versital. I added dried fruit and nuts… and let me say: it’s delicious. I’mso glad I found this recipe. Thanks again.