loveandlemons4.7
Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are deliciously soft and cakey - they're more similar to these Carrot Breakfast Cookies or a yummy muffin top than to a classic flat & crisp/chewy cookie. A perfect fall treat!
👥 15 Servings⏱️ Prep & Cook: 26 min⏳ Prep: 10 min🔥 Cook: 16 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●blender
- ●food processor
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 375°F/190°C and line a large baking sheet with parchment paper.
2
In a small bowl, combine the flaxseed and water. Stir and set aside to thicken.
3
Make the oat flour: use a food processor or a blender to process 2¼ cups rolled oats into a fine flour and measure out 2 cups.
oat flour2 cups
4
In a large bowl, combine the oat flour, whole rolled oats, baking soda, cinnamon, salt and nutmeg.
oat flour2 cupsbaking soda1 teaspooncinnamon1 teaspoon
5
In a medium bowl, whisk together the pumpkin, sugar, coconut oil and vanilla. Add the thickened flaxseed mixture and stir to incorporate.
6
Add the pumpkin mixture to the bowl of dry ingredients and stir to combine. Fold in the chocolate chips. Use a large cookie scoop to drop dollops of the cookie dough onto the baking sheet.
7
Bake for 16 to ⏱️ 19 minutes or until the tops have browned (don't under-bake). Let the cookies cool on the baking sheet for ⏱️ 5 minutes before cooling completely on a wire rack. When cookies are completely cool, they can be stored in an airtight container or frozen.
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