Healthy Pumpkin Oatmeal Chocolate Chip Cookies (vegan, oil-free, refined sugar free)

These healthy pumpkin oatmeal chocolate chip cookies are an updated version of the one I posted back in 2015. I slightly tweaked the recipe to make it a little bit better and they turned out so good. They are thick, chewy, and full of pumpkin flavor. It’s a healthier pumpkin cookie that you could have for breakfast, as a snack, post workout fuel, or dessert. It’s made with wholesome ingredients and just a tasty fall treat you don’t have to feel guilty about. They are also vegan, oil-free, and refined sugar free!

Healthy Pumpkin Oatmeal Chocolate Chip Cookies (vegan, oil-free, refined sugar free)

These healthy pumpkin oatmeal chocolate chip cookies are thick, chewy, and full of pumpkin flavor. Enjoy them for breakfast or dessert!

Print Recipe

Ingredients

• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 flax egg (1 Tbsp flax seed meal + 3 Tbsp water)
• 1 tsp vanilla extract
• 3/4 cup whole wheat flour (or all-purpose flour)
• 1 cup old fashioned rolled oats
• 1/4 cup pure maple syrup
• 1/4 cup coconut sugar (or brown sugar)
• 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 cup non-dairy chocolate chips (I used dark chocolate)

Instructions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• In a medium bowl, make the flax egg by combining the ground flax with water. Stir and set aside for 5 minutes thicken.
• In a large bowl, add the flour, oats, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Whisk until well combined.
• In the bowl with the flax egg, add the pumpkin, vanilla, maple syrup, and coconut sugar. Whisk until well combined. Add the wet ingredients to the dry. Stir with a spatula until just combined. Fold in chocolate chips.
• Use a cookie scoop or drop by spoonfuls cookie dough onto the baking sheet. Flatten slightly because they don’t spread. Bake for 11-13 minutes. Allow to cool on the cookie sheet for 10 minutes, then transfer to a wire rack and cool completely. Enjoy! Store in an airtight container for 3 days.

Servings: 12

Author: valeria.chao