If you’re one of those people that doesn’t like pumpkin, trust me, I realize I’m on a bit of a pumpkin bender but don’t worry, it’ll be over soon! I don’t live and dream pumpkin like some people… (not looking at anyone in particular) However, I would love to change your mind! I wasn’t a huge pumpkin fan growing up but I truly love it in baking and cooking. It adds a moisture and a delicious sweet flavour. It’s also very nutritious so I love opening a big can and using it in a few recipes that week.
These cookies are gluten-free and I highly suggest using certified gluten-free oats if you’re intolerant to oats but you could also try my Grain-free Soft Pumpkin Cookie recipe.
Some other pumpkin recipes you can find on my blog:
- Baked Pumpkin Spiced Donut Holes
- Vegan Creamy Pumpkin Pasta
- Vegan Pumpkin Pie Oatmeal Squares
- Vegan Grain-free Chickpea Pumpkin Blondies
P.S. Do your chocolate chips look white like this? I wasn’t going to share this picture because they don’t look “ideal” but don’t worry! They haven’t gone “bad”. They’re just a bit old (don’t judge me ok!) I buy a large bag from Costco so by the time I’m done, the chocolate isn’t as fresh but it tastes the same! So if yours goes white like this too, it’s ALL GOOD!
These cookies were QUITE LARGE 🙂 Just how I like them! I have a weird lack of patience when baking cookies in that I just always want to bake them all at once if possible… I could have baked about 18 but I piled it on one tray and they turned out perfect! Super soft and goey on the inside. My favourite! If you make more cookies, you would need to adjust the baking time and just watch them. My oven is quite fast so I usually just set a timer for 10 minutes and then keep an eye on them after that.
I used coconut sugar in my recipe to keep it refined sugar free friendly (this also depends on the chocolate chips you use) but you’re totally able to use brown sugar in these pumpkin oatmeal cookies. I find coconut sugar/brown sugar create a delicious caramel/deeper flavour in cookies that I love.
I can’t get over how easy this recipe was! You’ll just need 1 bowl, a little bit of refrigeration time and an appetite to enjoy these warm, right out of the oven!
I can’t wait to see you enjoy these Pumpkin Oatmeal Chocolate Chip Cookies. Please tag me on social when you try the recipe or leave a comment below! I love seeing you enjoying my creations.
Pumpkin Oatmeal Chocolate Chip Cookies
You can substitute:
- brown sugar for coconut sugar
- nut butter of choice for almond butter (however, it will impact the taste depending on what you pick)
- quick oats for rolled oats
- 1 cup unsweetened pumpkin puree
- 1/2 cup coconut sugar
- 1/2 cup unsweetened almond butter
- 1 tsp vanilla extract
- 1 whole egg, room temperature
- 2 cups rolled oats
- 2/3 cup blanched almond flour
- Pinch of salt
- 1/2 cup semisweet chocolate chips (refined sugar free if needed)
- Preheat oven to 350F. Line baking tray with parchment paper or a silicon mat.
- Mix wet ingredients in a large bowl until well combined.
- Add in dry ingredients to wet mixture and refrigerate for 15 minutes.
- Once slightly cooled, remove from refrigerator, using a heaping tablespoon, form into cookie shapes and flatten to the size you want. I made 12 cookies, you can make up to 18 but adjust the baking time. For 12 cookies, I baked for 13 minutes and had a goey centre. I'd suggest baking until bottom is golden brown and top is set but not cooked through. Enjoy warm!
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