Pumpkin Oatmeal Chocolate Chip Cookies
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.86 out of 5 stars
(27)
Ingredients
20 servings
- 1 cup whole wheat pastry flour (or white whole wheat flour)
- 1 ½ teaspoons pumpkin spice (or sub 3/4 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice)
- ¼ teaspoon salt
- ¾ teaspoon baking soda
- 1/3 cup melted coconut oil
- 1/2 cup packed dark brown sugar (or can sub coconut sugar)
- 1 teaspoon vanilla extract
- 1 large egg
- ¾ cup pumpkin puree
- 1 cup rolled oats, gluten free if desired
- 2/3 cup chocolate chips, dairy free if desired
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Preparation
Step 1
Preheat oven to 375 degrees F. In a medium bowl, whisk together flour, pumpkin spice, salt and baking soda; set aside.
Step 2
In the bowl of an electric mixer beat coconut oil, brown sugar, vanilla, and egg until well combined, smooth and creamy. Keep mixer on low speed and add in pumpkin.
Step 3
Next add in all dry ingredients (except oats and chocolate chips); mixing until just combined. Gently fold in oats and chocolate chips with a wooden spoon.
Step 4
Using a cookie scoop, drop dough onto prepared baking sheet. Flatten dough slightly with the palm of your hand. Bake cookies for 10-12 minutes or until edges become golden brown. Makes 20 cookies. Cookies should be stored in a covered container and will get softer and more cake-like the following day after you bake them.
Step 5
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