Pumpkin meets chocolate in these chewy oatmeal cookies. This small batch recipe makes just 16 mini cookies- perfect when you crave a sweet treat but don’t want to be haunted by dozens of cookies in your kitchen.
To make the dough, simply stir together pumpkin puree (homemade or canned), virgin coconut oil, pure maple syrup and vanilla. Then mix in oats, almond meal, cinnamon and sea salt. Add chunks of chocolate and you’re ready to bake.
Pumpkin Oatmeal Chocolate Chunk Cookies Recipe
1/4 cup pure pumpkin puree
2 tablespoons virgin coconut oil, melted (liquid)
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla
3/4 cup old fashioned rolled oats
1/4 cup almond meal (almond flour)
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
1/4 cup chopped bittersweet or semisweet chocolate or chocolate chips
Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In medium bowl stir together pumpkin, coconut oil, maple syrup and vanilla until well blended.
Add oats, almond meal, cinnamon, and salt; mix well. Stir in chocolate.
Use small cookie scoop or a tablespoon measure to drop mounds of cookie dough onto parchment-lined baking baking sheet. Flatten cookies with your fingers. (This helps the cookies bake more evenly.)
Bake 13 to 18 minutes until bottoms are browned. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these cookies.) Cool completely on baking sheet.
Makes 16 small cookies
Tip: The dough isn’t as stiff as traditional wheat flour cookie dough, but it should hold together when you scoop and mound the dough on the baking sheet. If the dough appears too dry to hold together, try stirring in an additional tablespoon pumpkin.
For vegan cookies, make with vegan chocolate.