Healthy Pumpkin Chocolate Chip Oat Cookies
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Gluten-Free, Vegan, Vegetarian
Ingredients
Scale
- 2 cups rolled oats (old fashioned)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup creamy almond butter (or peanut butter)
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.
- In a large mixing bowl, combine the pumpkin puree, almond butter, maple syrup, and vanilla extract. Stir these together until the mixture is completely smooth and well-incorporated.
- Add the rolled oats, pumpkin pie spice, cinnamon, and sea salt to the wet mixture. Use a sturdy spatula to stir until all the oats are thoroughly coated and no dry patches remain.
- Gently fold in the dark chocolate chips until they are evenly distributed throughout the dough. The dough will be quite thick and sticky, which is normal for oat-based cookies.
- Scoop about two tablespoons of dough for each cookie and place them onto the prepared baking sheet. Since these cookies do not spread much during baking, use the back of a spoon or your palm to gently press them down into your desired cookie shape.
- Bake for 12 to 15 minutes, or until the edges are slightly firm to the touch. Remove from the oven and let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.