I told you it was pumpkin season up in here! I couldn’t wait to make those delicious almondy oatmeal cookies again, but decided to make them “ahhhh Fall” with the pumpkin … and the dark chocolate chips. They are Fallish, I swear. These moist and delicious cookies will not last in your house – AT ALL! Even the biggest food hater in your house will end up sneaking these and making them disappear. My cousins are already requesting these little jewels again, so they are probably in our near future. A new recipe too, but I do need to use up some more left over pumpkin! I hope you make and enjoy these vegan and gluten-free Pumpkin Chocolate Chip Oatmeal Cookies!
These cookies – are so yummy! Have you ever baked cookies and were afraid to keep baking them because they were so soft inside that you didn’t want the outsides to burn? That’s how these were – I’m thinking of remaking them with coconut flour to see if the pumpkin is just too moist and the flour would soak it up better than almond meal, but seriously …. who cares about the warm, pumpkin, chocolatey middle! They were amazing! Since pumpkin season is here, I had to do some type of baked goody full of pumpkin and those cookies from a few weeks ago? Everyone who had them wanted more. And since they were just as gooey and delicious then, hey, why not right? Everyone needs pumpkin in their life right now – it’s like a law right? Starbucks and Bath and Body Works have unloaded it all, so I am jumping on that bandwagon!
Start by getting your flax eggs in a cup and starting to gel, then get your dry ingredients mixed in a small bowl. In a medium-size bowl mix the rest of your wet ingredients including the flax egg and mix really well. Add in the dry and mix then fold in the dark chocolate chips….mmmm. Try not to eat too much of the batter. Then use a smaller spoon and portion out the dough on parchment lined cookie sheets. Bake at 350 degrees for 13 minutes – remember I did say they are soft and gooey. If you let them cool completely they harden up a little, but the smaller the cookie you bake the less ooey and gooey then will be. Enjoy!
Pumpkin Chocolate Chip Oatmeal Cookies, 32 cookies
2 Tbsp Flax Meal, 6 Tbsp Water
1 C Libby’s Pure Pumpkin
1 Tbsp Vanilla Extract
1 C Coconut Sugar
1/4 C Coconut Oil, softened
1 C Oats
3/4 C Almond Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Tbsp Pumpkin Spice
1 C Enjoy Life Dark Chocolate Chips
1. Set oven to 350 degrees and line baking sheets with parchment paper.
2. Mix the flax with warm water and set aside to thicken into gel.
3. In a small bowl mix the almond flour, oats, baking powder and soda, and pumpkin spice and set aside.
4. In a medium-size bowl mix the pumpkin and sugar then add the flax egg, coconut oil, and vanilla and mix well.
5. Dump in the dry ingredients and mix then fold in the chips.
6. Spoon small amounts of dough onto your baking sheets then bake for 13 minutes.
7. Let cool about 10 minutes on the baking sheets then carefully use a spatula to move to a cooling rack.