Healthy Pumpkin Chocolate Chip Oat Cookies with Homemade Pumpkin Puree
When pumpkin bread meats chocolate chip cookie…. and oats: Chewy Pumpkin Chocolate Chip Oat Cookies… Yes please!
I have never been a huge fan of soft, chewy cookies. Cookies should be crunchy, right? If you are anything like me, cookie texture is very important. However, for the first time in history, these chewy pumpkin chocolate chip cookies made me go soft. They are easy to make, healthy and super delicious.
They are also free of refined sugar and dairy. And instead of using a can of pumpkin puree I made my very own. It is super easy, you’ll see. And if you making bigger batch you can store/freeze it for later. Another easy kitchen hack that enabled us to remove another canned item from the grocery list.
And the best part… it tastes so much better than the canned variation.
Ingredients (makes about 12 to 14 cookies)
For the pumpkin puree (makes about 3 cups)
- 1 medium-sized pumpkin
Note: This makes more pumpkin puree than you need for the cookies. Leftovers can be used as a sauce base for pasta or pizzas, or divide into smaller portions and freeze for later.
For the cookies
2-3 tbsp dark chocolate chips (or dark chopped chocolate), raw cacao nibs works too (we used mini chocolate chips)
Dry cookie ingredients
- 1 cup old fashioned rolled oats, packed (or 100 gram)
- ¾ cup flour of your choice (all-purpose, whole wheat or gluten-free)
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1½ tablespoon baking powder
Wet cookie ingredients
- ¾ cup pumpkin puree (183 gram)
1 tbsp fresh grated ginger, or more to taste (no fresh ginger, add ¼-½ tsp ginger powder to the dry ingredient mix)
- 2 tbsp extra virgin coconut oil
- 1 tsp vanilla extract
- ½ cup maple syrup
For the pumpkin puree
- Preheat the oven to 400°F or 200°C.
- No need to peel the pumpkin. Roughly chop pumpkin into big pieces and add them cut-side up on a baking sheet.
- Drizzle with a little olive or melted coconut oil and roast for 45 minutes or until fork-tender.
Time-saving tip: cook the pumpkin in boiling water to speed up the process. If you have time, however, roasted pumpkin as it tastes so much better.
- When fork-tender, allow to cool slightly and scrape cooked pumpkin flesh out of the pumpkin. Add all the flesh to a blender or food processor and blend until a smooth puree. Add water by the tablespoon until desired consistency.
- Take as much as you need for the cookies and freeze or refrigerate leftovers for later.
For the pumpkin cookies
- Reduce heat of the oven to 325°F or 160°C. Line a baking sheet with parchment paper or a silicone oven mat.
- Combine all dry cookie ingredients in a bowl. Set aside. In another bowl combine all wet ingredients. Whisk/stir well to combine.
- Add the dry cookie mix to the wet pumpkin mix, stirring just until incorporated.
- Fold in the dark chocolate chips or cacao nibs.
- Drop 12 to 14 scoops cookie dough onto the baking sheet (I used a tablespoon for this). Flatten the cookies to desired thickness.
- Bake in the oven for 12 to 15 minutes.
- When ready, allow to cool .
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