Go Back Email Link
+ servings
Pumpkin Chocolate Chip Cookie Recipe

Pumpkin Chocolate Chunk Cookies

Donna Castellano MS,RDN
Servings 12
Calories 110 kcal

Ingredients
  

  • cup rolled oats use gluten free oats if making gluten free cookies
  • ½ cup super fine almond flour
  • 1 tablespoon ground flax seed
  • teaspoon pumpkin pie spice
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ cup melted vegan butter
  • 1 cup pumpkin puree
  • 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.

Nutrition

Serving: 1gCalories: 110kcalCarbohydrates: 14gProtein: 2gFat: 3gSaturated Fat: 0.5gSodium: 88mgSugar: 6g
Tried this recipe?Mention @spoonfulofplants or tag #spoonfulofplants!