Pumpkin Chocolate-Chip Oatmeal Cookies
The title pretty much says it all. Make this now.
Photo by Leah Lizarondo
I know the title will make you want to go straight to the recipe, and I don’t blame you. It’s an all-time favorite made just for fall. I couldn’t resist. With cooler weather at our doorstep, your oven is just begging to be fired up.
I don’t really have much to say about pumpkins — they are such a simple, great fall vegetable. Simple translates to comforting in this case, and as the weather turns and the days grow short, we all want to return to food that makes us all warm and fuzzy.
This is one of my favorite pumpkin transformations. Most definitely way better than the one Cinderella had. If I have a pumpkin, I am surely not going to wait for some fairy to turn it into a carriage and wear uncomfortable shoes made of glass (!) so I can entice some prince to save me. I will save myself, thank you very much. I’d turn that giant pumpkin carriage into 3,000 of these cookies. While sporting wedge platform boots.
Pumpkin Chocolate Chip Oatmeal Cookies
- 1 ½ c pumpkin puree (or 1 can)
- 3 T maple syrup
- 3 T ground flax seeds
- 1 t vanilla extract
- 2 cups rolled oats
- ¼ cup oat flour
- ¼ cup pumpkin seeds
- ¼ cup almond flour
- ½ cup chopped walnuts, pecans or slivered almonds
- ½ t cinnamon
- ¼ t salt
- ¼ t baking powder
- ½ cup chocolate chips
1. Preheat oven to 350 degrees.
2. In a bowl, mix together the first four ingredients.
3. In another bowl, combine the remaining ingredients.
4. Pour the wet ingredients into the dry mixture and combine. Mixture will be crumbly.
5. Let sit for 5 minutes.
6. Scoop out into lined baking trays.
7. Bake for 15 minutes. Cookies will be soft but hold together.
8. Let cool completely.