Pumpkin chocolate chip oatmeal cookies – Gluten free
Today I present to you my second pumpkin recipe of the month, pumpkin chocolate chip oatmeal cookies – Gluten free. These cookies are something different. While cookies texture is some how crunchy these are soft. Nevertheless, they are just awesome!
As promised here are my pumpkin chocolate chip oatmeal cookies – Gluten free. I have way more pumpkin recipes planned for you but I don’t want to over due it just with pumpkin for those that don’t like it that much so I will be alternating a few recipes and use apples instead.
Apples are also in season, so know that I will be posting some apple recipes over the month of September as well.
I have a huge list of recipes I want to tackle, most of them will be pumpkin and apple so wait for those. I think you are going to like them.
On another note, my kids are going back to school this coming Tuesday. Thank goodness for that. We have been traveling for 3 months and while I am really thankful and appreciative I really want to go back to normal being able to use my own kitchen and sleep in my own bed. Until next summer I think I am ready to settle down again.
Did your kids go back to school already?
Well, I leave you with these amazing pumpkin chocolate chip oatmeal cookies – gluten free. If you like pumpkin you will love these cookies.
Enjoy!
PrintPumpkin chocolate chip oatmeal cookies - Gluten free
Miryam's original recipe
Yield: 28 cookies
Total Time: 20 minutes
Ingredients:
- 1 cup unrefined sugar
- 1 cup pumpkin puree
- 2 tsp vanilla extract
- 1 organic egg
- 1/2 cup coconut oil, at room temperature
- 1 tsp aluminum free baking soda
- 1 cup gluten free rolled oats
- 2 cups brown rice flour
- 2 tsp pumpkin spice
- pinch celtic salt
- 1 1/2 cup dark chocolate chips
Directions:
Preheat your oven to 350F. Line two baking cookie sheets with unbleached parchment paper.
Add the eggs, sugar, coconut oil, vanilla extract and pumpkin puree to a stand mixer. and combine well. Alternatively you can use a mixing bowl and a wire whisk.
Add the rest of the ingredients and mix well.
With a medium cookie scoop place cookies apart 2-3 inches. Flatten with the palm of your hand and bake for 10-13 minutes. Leave the cookies in the baking sheet for 2-3 minutes before transferring them to a cookie wire rack to cool completely.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
I love pumpkin, chocolate and oats…these cookies are simply made for me!
You think these would hold us using flax seed for the egg? I have a daughter who seems to be allergic to egg (we are meeting with an allergist soon to confirm). I haven’t had a chance to experiment with flax subbing for egg.
I really I am not sure. I have never used a flax egg in none of my baking so I would’t be able to advice. Maybe you can try w/ a half batch just in case. Sorry I couldn’t be of more help.
I love practically anything with pumpkin and these gluten-free cookies sound great!
These remind me of the sweet potato cookies I make! Using pumpkin is a great idea, I cannot wait to try these!
My little guy goes back to mothers day out tomorrow, i’m sad about it but also glad so I can get some work done during the day. It’s a hard life this mommy and blogger business! Loving these pumpkin cookies!
I love the substantial look and texture of these. So yummy with a cup of hot tea!
My kiddos started school in mid-August, so we are really in the swing of things now. Thank goodness! These cookies look so yummy! I need to make a pumpkin dessert soon!
I know what you mean about waiting to sleep in your own bed and cook in your own kitchen. But sounds like you had a fun summer! This cookies look delightful.
Pumpkin and chocolate go so well together! Looks delicious!