Pumpkin Oat Chocolate Chip Cookies

Soft, oowey, goooey, chewy delicious pumpkin chocolate cookies! Easily adapted to gluten-free & vegan.

Course Dessert, Snack

Cuisine American

Prep Time 8

Cook Time 20

Total Time 28

Servings cookies

Calories 166

Author Kim

1 cup old-fashioned rolled oats gluten-free if desired
1/4 cup almond meal/flour
2 tablespoon brown sugar
1/2 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 tablespoon 100% raw local honey if vegan, substitute with 2 more tbsp brown sugar
1 cup canned pumpkin puree
1/4 cup coconut oil other oils would work & applesauce could also be substituted, although results may vary with this substitution
1/2 cup mini chocolate chips I use Enjoy Life brand, which are vegan and gluten-free

Preheat oven to 350 degrees and prepare baking sheet with a non stick spray or oil.
Mix dry ingredients in a large bowl.
Mix wet ingredients in a medium bowl.
Combine wet ingredients with dry ingredients.
Add in chocolate chips.
Spoon out twelve cookies and flatten them out a bit with the spoon.
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.

Try nuts or other types of chocolate chips in place of the called-for mini chips.