Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients
Wet
- 1 cup vegan butter melted
- 3/4 cup pumpkin puree canned
- 3/4 cup brown sugar
- 1/4 cup cane sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Dry
- 2 cups all-purpose flour
- 1 1/3 cup rolled oats
- 1 tbsp flaxseed meal or chia meal
- 1 tbsp pumpkin spice
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp sea salt
- 3/4 cup semi-sweet chocolate chips
Preparation
In a large mixing bowl, add the wet ingredients: melted vegan butter, pumpkin puree, brown sugar, cane sugar, maple syrup, and vanilla extract. Mix well to combine.
In a separate smaller bowl, combine the flour, oats, flaxseed meal, pumpkin spice, cinnamon, baking soda, and sea salt. Mix together.
Add the dry ingredients to the wet ingredients in batches, folding until just combined. Then fold in the chocolate chips.
Cover and refrigerate the dough for 20 to 30 minutes, or until it has chilled and thickened.
Preheat the oven to 350°F/180°C and line three baking trays with parchment paper. Scoop 2 tablespoons of cookie dough onto the trays to form cookies, using all the dough (about 6 per tray). Bake for 15 minutes, let cool for 5 minutes, then transfer to a cooling rack to cool completely.
Tips
Let your cookies cool entirely before eating for a non-cakey texture. The longer they sit, the less cakey they become.
Like most oatmeal cookies, these cookies get even better over time. Transfer to an air-tight container and keep at room temperature for 3 days or in the fridge for 5.
