Pumpkin Pie Chocolate Chip Oatmeal Cookies
Pumpkin Pie Chocolate Chip Oatmeal Cookies requires about 45 minutes from start to finish. Watching your figure? This gluten free and fodmap friendly recipe has 100 calories, 2g of protein, and 3g of fat per serving. This recipe serves 15. For 41 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Thanksgiving will be even more special with this recipe. 551 person have made this recipe and would make it again. This recipe from Amys Healthy Baking requires salt, maple syrup, gluten-free flour, and ground nutmeg. Taking all factors into account, this recipe earns a spoonacular score of 30%, which is rather bad. Similar recipes include Pumpkin Oatmeal Chocolate Chip Cookies, Pumpkin Oatmeal Chocolate Chip Cookies, and Pumpkin Oatmeal Chocolate Chip Cookies.
Servings: 15
Ingredients:
1 ½ tsp baking powder
1 tbsp (14g) miniature chocolate chips
¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
2 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
½ cup (120mL) pure maple syrup
1 cup (100g) instant oats (measured correctly and gluten-free if necessary)
¾ cup (183g) pumpkin purée
¼ tsp salt
2 tbsp (28g) dark or semisweet chocolate chips
2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
1 tsp vanilla extract
Equipment:
baking paper
baking sheet
oven
whisk
bowl
spatula
wire rack
frying pan
Cooking instruction summary:
Preheat the oven to 325F, and line a baking sheet with parchment paper or a silicone baking mat.Whisk together the oats, flour, cinnamon, nutmeg, ginger, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, pumpkin pure, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and tablespoon of miniature chocolate chips.Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Step by step:
1. Preheat the oven to 325F, and line a baking sheet with parchment paper or a silicone baking mat.
2. Whisk together the oats, flour, cinnamon, nutmeg, ginger, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, pumpkin pure, and vanilla. Stir in the maple syrup.
3. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and tablespoon of miniature chocolate chips.Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops.
4. Bake at 325F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Nutrition Information:
covered percent of daily need
