Healthy Chocolate Chip Pumpkin Cookies

Easy to make, soft and cake-like cookies made with oatmeal, Pumpkin puree, and chocolate chips.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings

Calories 141kcal

Author Rena

Preheat oven to 350 F and prepare a baking sheet with parchment paper.
In a mixing bowl, stir together all dry ingredients (except chocolate chips). Add in the wet ingredients and mix until a dough forms.
Fold in chocolate chips.
Separate the dough into 9 evenly sized balls and place them on the baking sheet.
Press them down just slightly. Bake for 11-12 minutes. Let cool before serving.

For a non-Gluten-Free version of these Healthy Chocolate Chip Pumpkin Cookies, you can use whole wheat or oat flour.
For a non-vegan version, you can use dark chocolate chips and honey in place of the maple syrup.
Allow the cookies cool on a cooling rack for a while. They are certainly delicious warm, right from the oven, however, their chewiness and flavor do intensify over time.
The cookies spread just slightly in the oven, so it's best to gently flatten out the cookie dough balls (just a bit) with your hand or the back of a spoon before baking.
Cookie recipe can easily be doubled by doubling each ingredient.
Use canned pumpkin for the best consistency. Don't use canned pumpkin pie filling, it contains added sweeteners and spices.
Line your baking sheet, don't grease it otherwise will brown too much and spread out.
Be careful not to under-bake the cookies or they’ll taste raw, and don’t over-bake or they won’t be soft.
Store in an airtight container at room temperature.