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Elevated Oatmeal Chocolate Chip Cookies

Updated: Oct 6, 2022

These cookies were, honestly, a happy accident. As usual, I was playing my little game of “how can I increase the nutrient density of this recipe?” and these beauties were my first try. (Trust me, I am not usually this lucky). This is (clearly) a pretty forgiving recipe, so feel free to swap out some ingredients to suit dietary style or taste preference! Ingredients

  • 3/4 cup pure pumpkin puree (make sure you're using pure pumpkin, and not pumpkin pie filling!)

  • 1/2 cup brown sugar (could use coconut sugar or brown sugar Swerve)

  • 1/3 cup cane sugar/granulated sugar (or could use Lakanto Monk Fruit if you're aiming to reduce your sugar intake)

  • 2 tbsp ground flax mixed with 6 tbsp water

  • 1 tsp pure vanilla extract

  • 1 and 1/2 cups flour (I used Bob’s 1 to 1 Gluten Free Flour)

  • 1 tsp baking soda

  • 1 tsp ground cinnamon

  • 1/2 tsp salt

  • 3 cups large flake oats, ideally sprouted (for better digestion) and gluten free, if required

  • 3/4 cup dark chocolate chunks (could use Enjoy Life brand for vegan, or Lily’s chocolate chips if aiming for sugar free), or any other mix-in you might enjoy, such as raisins, chopped dates, or chopped nuts

Preheat oven to 325° F. Prepare cookie sheets with parchment paper.


In a small bowl, mix ground flax and water together and set aside. (Should turn to a more gel-like substance after a few minutes).


In a mixing bowl, mix pumpkin and both sugars on medium speed until well blended. Add vanilla and flax mixture. Mix again until well incorporated.


In a separate bowl, mix flour, baking soda, cinnamon, and salt. Slowly add to wet ingredients, mixing at low speed. Stir in oats - mixture will feel a bit dry, but keep mixing. Fold in chocolate.


The dough is also delicious raw, in case anyone was wondering.


Scoop by the spoonful onto cookie sheets - these don’t spread much while baking, so flatten them a bit if you’re picky about how your cookies look! Bake for 8-12 minutes. Depending on your cookie size, you should get around 35-40 cookies.



Thanks to the pumpkin, this cookie dough is darker in colour, and I found it difficult to tell when they were done just by looking at them. I went by how they felt - firm to the touch, but still a wee bit of give to them!


Try them out and let me know in the comments below how they work for you! I’d love to hear about any modifications you try, too!!


Please Note: This article may contain links to products that I have used or to brands that I trust and recommend. In some cases, I may receive an affiliate fee when readers click over to their websites from mine. This allows me to continue to create and offer free or low-cost classes, workshops, and articles, as well as the sliding scale membership options. Please be assured that my intention is to remain objective and impartial with any recommendations I may make, and I will never recommend anything that I haven't tried and enjoyed myself.


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