Pumpkin Oatmeal Chocolate Chip Cookies
This recipe was originally posted on my healthy living blog: Eating Bird Food.
Ingredients
- 1 cup spelt flour (all-purpose flour will work, too)
1/2 cup old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
pinch of ground nutmeg
3/4 cup pumpkin purée (not pumpkin pie filling)
1 cup sucanat (or other raw, natural sugar)
1/4 cup extra-virgin coconut oil
1/2 tablespoon ground flaxseed
1 teaspoon pure vanilla
1/4 cup vegan chocolate chips or carob chips
Directions
- Preheat oven to 350°F.
- Stir together dry ingredients (flour, oats, cinnamon, baking soda, sea salt, and nutmeg) in a mixing bowl.
- Mix together wet ingredients (pumpkin, sugar, coconut oil, flaxseed, and vanilla) in a separate mixing bowl.
- Combine wet and dry ingredients.
- Stir in chocolate chips. Mix well.
- Drop rounded tablespoons onto a greased cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Cookies won't spread very much, so you can space them about 1 inch apart.
- Bake for 15-16 minutes.
- Move cookies to a wire rack and cool completely before eating or transferring to a storage container for later consumption.
Nutrition information:
Serving size: 1 Cookie
Calories: 90
Fat: 3
Carbohydrates: 15
Sugar: 2
Protein: 1
Information
- Category
- Desserts, Cookies
- Cuisine
- North American