As you may have seen in my most recent post, I went a little cookie crazy when I realized what a fabulous egg-replacer pumpkin puree is! It also makes for a totally delicious cookie. I couldn’t decided between a Cream Cheese Frosted Pumpkin Cookie or a Chocolate Chip Pumpkin Cookie, so I made both! Wise choice, I must say. I also kept them together for the photo-shoot because, well, they’re a pretty pair of cookies!
I discovered how crazy-well chocolate and pumpkin go together when I made my Chocolate Crusted Pumpkin Pie, and have been dreaming of different ways to enjoy this delicious combo ever since. Of course, cookies came first to mind.
This recipe is basically a combination of pumpkin cookies, chocolate chip cookies and oatmeal cookies. Sounds amazing, right? They totally are. My cookie dreams have come true with this one!
I also threw in some pumpkin seeds in the mix because I thought that sounded like a fun add-in. However, silly me forgot remove the shells from the seeds after roasting them. It didn’t completely ruin the cookies for me (they definitely got eaten up pretty fast), but it did add some toughness to the cookies. So, if you do decide to add the seeds, either buy already shelled pumpkin seeds or pepitas, or remove the shells from your pumpkin seeds before adding it to the mix. If you do this, they will be perfectly delicious!
Now, as always, I wanna hear what you think! If you make this recipe, snap a photo and tag @bunnysbite and #bunnysbite on your photos so I can see your results!!
Pumpkin Oatmeal Chocolate Chip Cookies (V/GF)
This recipe is basically a combination of pumpkin cookies, chocolate chip cookies and oatmeal cookies. My cookie dreams have come true with this one!
Ingredients
- 1 cup gluten free all purpose flour
- 1 cup gluten free old fashioned oats
- 1/2 cup almond flour
- 1 tsp pumpkin spice
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut sugar
- 1/2 cup coconut oil , melted
- 1/2 cup pumpkin puree
- 1 tbsp vanilla extract
- 1/2 cup dark chocolate chips
- 1/2 cup pepitas (pumpkin seeds) *optional
Instructions
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Preheat oven to 350 degrees F.
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Line two baking sheets with parchment paper and set aside.
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Mix the set ingredients (besides chocolate chips and pumpkin seeds) together thoroughly.
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Mix wet ingredients together thoroughly.
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Gradually add dry ingredients to the wet ingredients. Mix until completely combined.
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Fold in the chocolate chips and optional pumpkin seeds.
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Let cookie dough chill covered in the refrigerator for 30 minutes.
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With an ice cream scoop, scoop cookie dough onto a parchment lined baking sheet creating about 12 equal sized cookies. Gently press the palm of your hand on each cookie to flatten slightly.
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Bake until golden brown and firm, about 15 minutes.
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Let cool slightly before serving and enjoy!!
Want more? Check out my Pineapple Oatmeal Cookies, Flourless Peanut Butter Basil Cookies and my Dark Chocolate Dipped Matcha Cookies!
