Pumpkin Oatmeal Chocolate Chip Cookies {eggless}
These easy Pumpkin Chocolate Chip Oatmeal Cookies are so soft, chewy. Perfect dessert or breakfast for the fall. They are also eggless, gluten-free, and sweetened by coconut sugar.
Servings: 12
Calories: 165kcal
Equipment
- Almond Butter
Ingredients
- 1/3 cup almond butter
- 1 1/4 cup rolled oats
- 1/2 cup oat flour *
- 1 cup pumpkin puree
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 2 tsp pumpkin spice
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 F.
- In a mixing bowl, mix together pumpkin puree and almond butter,
- In a separate bowl, whisk together oats, oat flour, coconut sugar, pumpkin spice, and baking soda.
- Combine the wet and dry ingredients with a spatula. Fold the chocolate chips (save some to add on top once the cookies are formed)
- Use your hands or cookie dough scooper to drop 12 cookies on a baking sheet. Smush them down a little bit (since the cookies will not rise/expand much).
- Add the rest of the chocolate chips on top.
- Bake 14 - 15 minutes.
Notes
- *You can make your own oat flour using quick oats in a blender. Simply pulse oats in a food processor until fine flour texture.
- In step 3, I used a 1.5 inch cookie dough scooper like this one.
Nutrition
Serving: 1g | Calories: 165kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Sodium: 109mg | Fiber: 3g | Sugar: 12g