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!

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

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