These easy, delicious cookies are made whole grains and maple syrup.
As long as I could remember, every fall my mom would bake chocolate chip pumpkin cookies. All though I am not a pumpkin fan (don’t hate), these cookies would find its way into my belly year after year. Recently, my mom shared the recipe with me. She doesn’t remember where she got it, maybe off the back of a can of pumpkin puree or somewhere in a magazine. All we know is that they are delicious, but are full of butter, shortening, and sugar. Don’t fret! I got your back!
With a couple of test runs, I was able to replicate the texture and taste in all its glory! These cookies are sooo easy. Since they are drop cookies, there is no need to chill them before baking and no butter means you don’t have to pull out that stand mixer.
I have made a batch with quick rolled oats and another with oat flour. Afterwards, we did a blind taste test. The results? Our house was split on which one is the best. Although both are good, I prefer it with the rolled oats. I felt that it adds a distinct texture that my mom’s cookies had. The Hubs, on the other hand, liked the batch with oat flour more. It has more of a cake-like texture that he loves. And our little noshers loved them both! Either direction you go, you won’t be disappointed!
Before we move on to the season of all things peppermint, go make a batch and share it with others. I bet they won’t be able to tell these aren’t the sugar and butter filled cookies.
Chocolate Chip Pumpkin Oatmeal Drop Cookies
Ingredients
- 1 Cup + 1 Tbsp White Whole Wheat Flour
- ½ cup Quick Rolled Oats or Oat Flour
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- 1 tsp Pumpkin Spice
- ½ tsp Cinnamon
- ¼ tsp Salt
- ½ cup Coconut Sugar
- 1/3 cup Pure Maple Syrup
- 1/3 cup Unsweetened Applesauce
- 1 Large Egg Yolk
- ½ tsp Pure Vanilla Extract
- ½ cup Pumpkin Puree
- ½ cup Dark/ Semi-Sweet Chocolate Chips
Instructions
- Preheat oven to 325F. Line a baking sheet with silpat mat or parchment paper.
- In a large bowl, mix together flour, oats, baking soda, baking powder, salt, cinnamon, and pumpkin spice; set aside.
- In a separate bowl, whisk together egg yolk, coconut sugar, maple syrup, vanilla, applesauce, and pumpkin puree.
- Mix wet ingredients into the dry until combined. Do not over mix.
- Fold in chocolate chips.
- Drop dough by the spoonful, about 2 inches apart, onto prepared cookie sheets. Bake until golden at the edges and dry on top, about 14-17 minutes. Let cool for 5 minutes on the baking sheet then transfer to a wire rack to finish cooling.