Pumpkin Oat Chocolate Chip Cookies & MIMM

Welcome to Monday!! I have to say, I’m just a little sad the weekend has come to an end. I’m going to stay positive, though, and make this work week a great one.

How was everyone’s weekend? I went out with some girlfriends from work Friday night and had a super fun time! Saturday, was spent going to the grocery store, experimenting in the kitchen, and spending time with the fam. Saturday night dinner turned out exceptionally delicious! Sunday was all about catching up on housework, laundry and, of course, more time spent in the kitchen.

This was one of my favorite things that came out of the kitchen this weekend. These cookies are soooooo yummy and can easily be made gluten-free and vegan. Make them!!!! I promise you won’t be disappointed.

These cookies are kid-approved and definitely Mom and Dad approved! Do they look scrumptious or what?!?! Crispy edges with an ooey gooey pumpkiney {is that even a word} center…..yum, yum, YUM!

5.0 from 1 reviews
Pumpkin Oat Chocolate Chip Cookies
Recipe type: dessert, snack
Prep time: 
Cook time: 
Total time: 
Serves: 12 cookies
Soft, oowey, goooey, chewy delicious pumpkin chocolate cookies! Easily adapted to gluten-free & vegan.
  • 1 cup old-fashioned rolled oats (gluten-free if desired)
  • ¼ cup almond meal/flour
  • 2 tbsp brown sugar
  • ½ cup unsweetened shredded coconut (I used finely shredded coconut)
  • 1 tsp baking soda
  • 1 tsp pumpkin spice (if you don't have this, sub in cinnamon)
  • 2 pinches salt
  • 2 tbsp 100% raw local honey (if vegan, substitute with 2 more tbsp brown sugar)
  • 1 cup canned pumpkin puree
  • ¼ cup coconut oil (other oils would work & applesauce could also be substituted, although results may vary with this substitution)
  • ½ cup mini chocolate chips (I use Enjoy Life brand, which are vegan and gluten-free)
  1. Preheat oven to 350 degrees and prepare baking sheet with a non stick spray or oil.
  2. Mix dry ingredients in a large bowl.
  3. Mix wet ingredients in a medium bowl.
  4. Combine wet ingredients with dry ingredients.
  5. Add in chocolate chips.
  6. Spoon out twelve cookies and flatten them out a bit with the spoon.
  7. After baking allow cookies to cool for about 10 mins and then transfer them onto a cooling rack and cool completely. They are very soft and if you don't allow them to cool completely they will crumble.


Put some Marvelous in you Monday with Katie from healthydivaeats.com!

Here are a few reasons why I’m feeling pretty Marvelous today…..

  • Fun girl night this weekend!
  • Success in the kitchen this weekend; with Butternut Squash Chicken Lasagna, Pumpkin Oat Chocolate Chip Cookies, Cauliflower Crust Pizza (recipe to come), Pesto Chicken Wrap (recipe to come), and a surprise {it will be perfect for your Thanksgiving dessert}.
  • The weather has been perfect and kids were able to play outside most of the weekend. {which is always great for the parents!}
  • The house is clean, laundry is done and I’m ready for another busy week.

And I leave you with one more picture to tempt you to get in the kitchen and make these very simple and healthy, yet delicious pumpkin cookies.



    • Kim says

      Thanks, Shannon! I’m going to checkout your chickpea flour recipe. I have a bag of flour to use, but I’ve never tried it.

    • Kim says

      I’m sure they would be good in yogurt. I tried them crumbled in TJ’s Greek frozen yogurt and it was pretty delicious! Hope you’re having a great Tuesday!

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