Pumpkin-Oat Chocolate Chip Cookies

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Pumpkin-Oat Chocolate Chip Cookies

Summary

Yield
Cookies
SourceRecipe by Elena Palermo
Prep time25 minutes
Cooking time20 minutes
Total time45 minutes

Description

These are the ultimate fall cookies. Each bite is perfectly spiced and filled with delicious crunchy, chewy ingredients, sure to make you smile. Looking to make these vegan? Just substitute the egg with a flax seed egg. The maple sugar puts an extra special spin but no worries if you can’t find it, brown sugar or maple syrup will work just fine.

Ingredients

2 cups
flour, oat (*DIY option: blend 2 ¼ cups gluten free oats)
1 cup
oats, rolled (gluten-free)
1 teaspoon
baking soda
1 teaspoon
cinnamon
1/2 teaspoon
nutmeg
1/2 teaspoon
sea salt
1 cup
pumpkin pureé
1
egg
3/4 cup
maple sugar (*Not able to find maple sugar? You can easily substitute brown sugar or maple syrup )
1/2 cup
coconut oil (melted)
1 teaspoon
vanilla
1/2 cup
chocolate chips
1/4 cup
cranberries, dried
1/4 cup
pepita seeds

Instructions

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside. In a medium sized bowl, combine dry ingredients--oat flour, oats, baking soda, cinnamon, nutmeg and sea salt, stir to combine. In a separate large bowl, combine wet ingredients--pumpkin puree, 1 egg, maple sugar and vanilla. Again, whisk to combine. Pour about 1/3 of the dry ingredients into the wet and stir until just incorporated, repeat 2 more times until the dry and wet ingredients are well incorporated being cautious not to overmix. Note: the batter will be quite thick.
Add in chocolate chips, cranberries and pepita seeds and fold in until all are dispersed evenly. Scoop out 1’’ cookie balls onto baking sheet using up all the batter. Then using a flat spatula gently press down on each cookie to flatter just a bit. Place in oven and let cook for 16-18 minutes. Pull out from oven and allow to cook for a few minutes. Enjoy!