Go Back
Print Recipe

Chocolate Chip Pumpkin Oatmeal Drop Cookies

These easy, delicious cookies are made whole grains and maple syrup.
Course: Dessert
Keyword: cookies, Healthy Pumpkin, oatmeal
Servings: 14 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.

Notes

The cookies will spread slightly, but not very much.
Cookies will stay fresh in an airtight container at room temperature for up to 3 days.