WHAT ARE PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES?

These cookies are a one-bowl miracle – they are simple to make, healthy and perfect for autumn. Refined-sugar free, these little treats can be eaten without guilt, for breakfast or as a snack in-between meals.

WHY I LIKE THESE PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES

Other than for obvious reasons, I love these cookies because they are a fun and healthy way to incorporate pumpkin into a recipe. It has proven to be challenging to find recipes made with pumpkin puree that aren’t packed with processed sugars and unhealthy fats. I also love making my own pumpkin puree (recipe found here) to ensure I know exactly what is going into my baking!

THE INGREDIENTS

A few simple pantry ingredients are all you will need to make these cookies:

• Banana
• Pumpkin puree (NOT pie filling)
• Cashew butter (or any nut butter)
• Vanilla
• Maple syrup
• An egg
• Spices (pumpkin pie and cinnamon)
• Oats
• Dark chocolate chips

MAKING HEALTHY PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES

The first thing you will want to do is whisk together all of your wet ingredients – mash up the banana and add in the puree, nut butter, vanilla, maple syrup and egg.

Add your spices, some salt, the oats and chocolate chips right into the wet ingredients and mix with a spatula. Once combined, use a large cookie scoop to portion your cookies, placing them on a parchment lined baking sheet. These will not spread out, so you don’t need to worry about spacing them out too much. Flatten them with the palm of your hand and bake for 11-14 minutes.

TIPS

1. Choose an all-natural nut butter to maintain the healthiness of this recipe (look at the ingredient list on the jar – it should only have one ingredient)!
2. Don’t use pumpkin pie filling. Make sure you have pure pumpkin puree – click here for a recipe, or find it canned at any grocery store.
3. The cookie dough will be on the wetter side – don’t worry, they will bake up nicely and easily release from the baking sheet when they are fully cooked.

OTHER HEALTHY TREATS YOU NEED TO TRY

No-Measure Oatmeal Almond Butter Cookies (skip the measuring with these failproof cookies)

Vegan Rice Crispy Chocolate Treats (a fun, bite-size snack)

Vegan Ice Cream Bars (like a Magnum, but vegan)

TOOLS I USED TO MAKE THESE PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES

Click on the images below to see what I used for this recipe.

Healthy Pumpkin Oatmeal Chocolate Chip Cookies

Servings: Makes a dozen cookies

Prep time: 10 minutes

Cook time: 13 minutes

Ingredients

• 1 very ripe banana, mashed
• 1/4 cup pure pumpkin puree
• 1/4 cup cashew butter (or any nut butter)
• 1 tsp pure vanilla extract
• 2 tbsp pure maple syrup
• 1 large egg
• 1/2 tsp pumpkin pie spice
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 2 1/4 – 2 1/2 cups rolled oats
• 3/4 cup sugar-free dark chocolate chips

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a large bowl, whisk together the mashed banana, pumpkin puree, cashew butter, vanilla and maple syrup. Add in the egg and whisk until fully combined.
3. Add the pumpkin pie spice, cinnamon, salt and 2 1/4 cups of oats to the bowl. Mix with a spatula. If the dough is very wet, add in the extra 1/4 cup of oats. The mixture should be slightly on the wetter side.
4. Fold in the chocolate chips and then use a 1.5 tablespoon cookie scoop to form 12 cookies (alternatively, roll into balls using wet hands). Place on a parchment lined baking sheet and use your palm to flatten each cookie. As these will not spread, you don’t need to leave too much space between them.
5. Bake for 13 minutes, remove from oven and let cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
6. Once they have fully cooled, store in an airtight container for up to four days.

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