Pumpkin Oatmeal Chocolate Chip Cookies
PUMPKIN, PUMPKIN, PUMPKIN…who doesn’t love pumpkin baked goods at this time of year. This one is a show stopper. I modified an old family favorite recipe to bring you this healthier version with just as much taste and a wonderful texture. It is hard to eat just one!
I made a batch of these for a women’s gathering tomorrow and I know they will be gone in a flash. They are so moist and delicious, you can not eat just one!!!
Pumpkin Oatmeal Chocolate Chip Cookies
1 cup oat flour
1/4 cup flax meal
1 cup whole wheat flour (or almond flour or coconut flour)
2 cups oats
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 cup coconut oil
1/2 cup butter (you can use 1 cup total coconut oil instead of 1/2 coconut oil 1/2 butter)
3/4 cup firmly packed brown sugar
3/4 cup coconut sugar (can use brown sugar here as well)
1 egg
1 teaspoon vanilla
1 cup organic pumpkin puree (not the pumpkin pie filling that has spices in it already)
1 cup chocolate chips
1 cup chopped walnuts
1 cup raisins (optional)
Preheat oven to 350 degrees. Measure first 9 ingredients (flour, dry ingredients and spices) in a medium sized bowl. Cream the butter, coconut oil and sugar with a mixer until light and fluffy. Add egg and vanilla and blend. Add the canned pumpkin alternately with the dry ingredients to the creamed mixture and mix until blended. Stir in the chocolate chips, walnuts and raisins and stir until blended. Drop by tablespoonfuls onto a lightly greased cookie sheet and bake for 15-20 minutes. Makes 2 dozen large cookies or 3 dozen medium cookie. Enjoy!
Here are the ingredients for the original recipe, if you do not have any of the healthy substitutes…..
2 cups flour
2 cups oats
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
½ teaspoon salt
1 cup softened butter
1 cup sugar
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup canned pumpkin
1 cup chocolate chips
1 cup chopped walnuts
1 cup raisins (optional)
(Use same directions.)
- 1 cup oat flour
- ¼ cup flax meal
- 1 cup whole wheat flour (or almond flour or coconut flour)
- 2 cups oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- ½ cup coconut oil
- ½ cup butter (you can use 1 cup total coconut oil instead of ½ coconut oil ½ butter)
- ¾ cup firmly packed brown sugar
- ¾ cup coconut sugar (can use brown sugar here as well)
- 1 egg
- 1 teaspoon vanilla
- 1 cup organic pumpkin puree (not the pumpkin pie filling that has spices in it already)
- 1 cup chocolate chips
- 1 cup chopped walnuts
- 1 cup raisins (optional)
- Preheat oven to 350 degrees.
- Measure first 9 ingredients (flour, dry ingredients and spices) in a medium sized bowl.
- Cream the butter, coconut oil and sugar with a mixer until light and fluffy.
- Add egg and vanilla and blend.
- Add the canned pumpkin alternately with the dry ingredients to the creamed mixture and mix until blended.
- Stir in the chocolate chips, walnuts and raisins and stir until blended.
- Drop by tablespoonfuls onto a lightly greased cookie sheet and bake for 15-20 minutes.
- Makes 2 dozen large cookies or 3 dozen medium cookie. Enjoy!
What is your favorite pumpkin recipe? Scones, muffins, bread, pancakes, soup?
