Chewy Pumpkin Chocolate Chip Oatmeal Cookies - Richmond Moms

Chewy Pumpkin Chocolate Chip Oatmeal Cookies

 
 

 

If you loved the Oatmeal Raisin Breakfast Cookies we recently shared, you have to try this Pumpkin version! Our food contributor Kathleen Ashmore has seriously done it again with these Chewy Pumpkin Chocolate Chip Oatmeal Cookies. They have chocolate chips (read: kid-friendly), are full of pumpkin (so they feel all festive for Fall) and happen to be gluten, dairy and refined sugar free. Don’t have coconut sugar? Regular brown and white will work, too.
 
For more healthy and easy recipes, follow Kathleen on TikTok @katcancook and on Instagram @kat_can_cook. 

 

 

CHEWY PUMPKIN CHOCOLATE CHIP OATMEAL COOKIES

 

 

Ingredients:

 

  • 1 1/4 cup blanched almond flour
  • 1 1/2 cups old fashioned rolled oats
  • 1 1/2 tsp pumpkin spice blend
  • 1/4 tsp Kosher salt
  • 1 tsp baking soda
  • 1 large egg, room temperature
  • 1/3 cup coconut oil, room temperature
  • 1/3 cup canned pumpkin, blotted well of excess moisture
  • 2/3 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 cup dark chocolate chips use Lily’s or Enjoy Life brand if you want to keep dairy free
  • Flaky sea salt, for topping

 

 

Directions:

1. In a large bowl, using a stand or handheld mixer, cream together the coconut oil and coconut sugar for 1-2 minutes until light and fluffy.
 
2. Add the egg, pumpkin, and vanilla and mix for another 10 seconds.
 
3. Add oats, almond flour, salt, pumpkin spice, and baking soda and mix for another 10-20 seconds to incorporate.
 
4. Using a wooden spoon, mix in the chocolate chips by hand.
 
5. Refrigerate the cookie dough for at least 30 minutes.
 
6. Preheat the oven to 350 degrees F.
 
7. Scoop 1 1/2 Tablespoon sized cookies onto two baking sheets, leaving a couple of inches between them. I like to use a large ice cream scoop for this.
 
8. Pat cookies down lightly with your palm and add a pinch of flaky salt to each one.
 
9. Bake for 11-14 minutes until golden around the edges and soft in the center.
 
10. Allow cookies to rest on the baking sheet for 20 minutes before transferring to a cooling rack to cool completely.
 
11. These can be eaten right away, or frozen for later.
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Leah Koenig is a food writer for magazines (The New York Times, The Wall Street Journal,Food52, Epicurious,Departures) and the author of 6 cookbooks, including The Jewish Cookbook - a collection of more than 400 Jewish recipes from around the globe, published by...

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