Pumpkin Chocolate Chunk Cookies
These delicious and fall inspired cookies are made healthy with the addition of real oats and pumpkin so they're a great snack anytime of day, even for a quick on-the-go breakfast!
Ingredients
- 1½ cup rolled oats use gluten free oats if making gluten free cookies
- ½ cup super fine almond flour
- 1 tablespoon ground flax seed
- 1½ teaspoon pumpkin pie spice
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup melted vegan butter
- 1 cup pumpkin puree
- ⅓ cup muscovado sugar (or dark brown sugar)
- ½ cup dark chocolate chunks use vegan chocolate chips if keeping cookie vegan
- *option to add in: shredded coconut or coconut flakes
Instructions
- Preheat oven to 375 F.
- Add the dry ingredients (oats, flour, flax seed, spice, baking soda and salt) to a medium size bowl. Stir until combined.
- In a separate bowl, add the wet ingredients-pumpkin puree, butter and sugar and whisk until smooth and all ingredients are combined.
- Add the wet ingredients to the dry and mix until all ingredients have been incorporated together.
- Fold in the chocolate chunks.
- With an ice cream scooper, scoop the batter onto a greased or parchment lined baking sheet.
- Bake for about 15-18 minutes until cookies are golden brown.
- Let cool before removing from tray and store in an airtight container.
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Nutrition
Serving: 1Calories: 110kcalCarbohydrates: 14gProtein: 2gFat: 3gSaturated Fat: 0.5gSodium: 88mgSugar: 6g
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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