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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!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 cookies
Author Bunny

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

  1. Preheat oven to 350 degrees F.

  2. Line two baking sheets with parchment paper and set aside.

  3. Mix the set ingredients (besides chocolate chips and pumpkin seeds) together thoroughly.

  4. Mix wet ingredients together thoroughly.

  5. Gradually add dry ingredients to the wet ingredients. Mix until completely combined.

  6. Fold in the chocolate chips and optional pumpkin seeds.

  7. Let cookie dough chill covered in the refrigerator for 30 minutes.

  8. 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. 

  9. Bake until golden brown and firm, about 15 minutes.

  10. Let cool slightly before serving and enjoy!!