Chewy Pumpkin Chocolate Chip Oatmeal Cookies (no cane sugar, gluten free, healthy-ish…)

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Am I the only one who craves something sweet in the afternoon? We made these babies last night and they were sooooo good…they are all gone by the way (ahhh!). These were pretty easy to make. I adapted this recipe from DishingDelish, but I wanted to get creative and change up the white and brown sugar originally required. Next time, I am going to try coconut oil or coconut butter rather than the butter that this requires since I didn’t want to change up the recipe too much. How perfect would these be to bring for your next “friendsgiving”??? As you can see in the pics, Sofia enjoyed stealing all my chocolate chips and kept stealing cookies every time I turned around for ONE second!

***The keys to this recipe is to refrigerate the dough for AT LEAST 20 minutes before baking in the oven, use room temperature butter, AND use parchment paper for an easy removal and cleanup. ***

Hope you guys enjoy baking these, they are definitely on my list to make for Thanksgiving this year. They pair really well with some unsweetened vanilla almond milk…YUM.

What you will need:

  • Organic Pumpkin Puree (1 can)
  • Parchment Paper
  • 1 and 3/4 cup of Gluten Free All Purpose Baking Flour
  • 1.5 cups of Gluten Free Old Fashioned Uncooked Oats
  • 1 Cup of Coconut Crystals Sugar (this stuff is amazing and you should be able to find at your local grocery store or on Amazon!)
  • 3/4 Cup of Agave Syrup
  • 1/4 Cup Maple Syrup
  • 2 sticks organic unsalted butter softened at ROOM temperature
  • 1 Large Organic Egg
  • 1 cup of mini semi sweet organic chocolate chips
  • 1½ tbsp pumpkin pie spice
  • ½ tsp pink himalayan salt
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1 tsp cinnamon

Directions:

  1. Pre-heat oven to 350 Degrees Fahrenheit, prepare baking sheet with Parchment paper
  2. In a large mixing bowl add flour, oats, coconut crystals sugar, baking powder, pumpkin pie spice, cinnamon, and pink salt. Whisk together until well combined.
  3. In a different bowl mix together the egg, pumpkin puree, agave, maple syrup and vanilla extract. Add wet ingredients to dry ingredients, along with butter.
  4. Using a hand mixer or kitchen aid, blend all ingredients together until well combined.
  5. Mix in chocolate chips gently with a large spoon.
  6. Place dough in refrigerator and allow to chill for at least 20 minutes.
  7. When dough is chilled, use a spoon to scoop dough onto cookie sheet, leaving about 2-inches of space between each cookie.
  8. Bake for 15-20 minutes, or until cookies are golden brown and slightly firm to the touch. Remove and allow to cool…EAT UPPPP!

I hope you enjoy this recipe. If you want to refrain from the butter, use coconut oil/applesauce/or bananas and let me know what you think!!! (this will be on my to do list)

Here’s to a healthy and happy you xo

P.S. I am so grateful for you guys and your support on this blog, thank you.

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