Pumpkin Oatmeal Chocolate Chip Cookies
Finally after 6 attempts, I have this pumpkin oatmeal chocolate chip cookie recipe for you! It took so many tries because I made it gluten free, nut free and dairy free. I did this by using a combo of oat flour and rolled oats! Adding pumpkin to cookies is so tricky because it automatically makes them cakey which we tried to combat with a mixture of coconut sugar and maple syrup for the sugars. The result is delicious and sure to please anyone with allergies that usually can’t enjoy all the yummy things! It’s november now so if you are a pumpkin fan you officially have less than a month left to enjoy all things pumpkin before I demand we only eat gingerbread and chocolate peppermint everything. Sound good? Great!
Now can we talk about the fact that I am now 31 weeks pregnant with baby boy?! Holy moly he will be here soon and that is so crazy to me. Christmas time is going to be so crazy because I’m due just a little over a week after Christmas and will surely be expecting him to come at any moment. I guess that means I have to make all of the holiday treats early and start stashing them away in my freezer right?
Sometimes you need a Nut Free Treat to get you through a day, we have you covered with these yummy recipes:
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- 1 egg, slightly beaten
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin puree
- 3 tbsp maple syrup
- ½ cup coconut sugar
- 1 cup oat flour
- 1/2 cup rolled oats
- ¼ cup arrowroot powder
- 1/2 teaspoon baking soda
- ½ tsp pumpkin pie spice
- ¼ teaspoon salt
- ¼ cup of dark chocolate chips
- Preheat oven to 350 degrees.
- Combine all ingredients in a bowl and scoop into 10 cookies on a parchment paper lined cookie sheet.
- Top each cookie with a few more chocolate chips.
- Bake for 10-12 minutes.