Moist and delicious pumpkin oatmeal chocolate chip cookies that are healthier, vegan and gluten-free.
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. 😉
Pumpkin Oatmeal Chocolate Chip Cookies
- 1 cup brown rice flour, spelt flour or all purpose flour (use brown rice for gluten-free)
- 3/4 cup old fashioned oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- pinch of ground nutmeg
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup sucanat or coconut sugar
- 1/4 cup extra virgin coconut oil, liquid state
- 1/2 Tablespoon ground flaxseed
- 1 teaspoon pure vanilla
- 1/4 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.
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!