Pumpkin Oatmeal Chocolate Chip Cookies

Ingredients                        

2/4 cup pumpkin puree

1/3 cup maple syrup

¼ cup coconut oil, melted

1 egg

1 teaspoon vanilla extract

1 cup rolled oats

1½ cups oat flour ( can sub all purpose but only use 1 cup)

1 teaspoon pumpkin spice

¾ teaspoon baking soda

½ cup semi-sweet chocolate, roughly chopped

Pinch kosher salt

Method

1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together oat flour, rolled oats, pumpkin spice, salt and baking soda; set aside.

3. In a bowl, using an electric mixer beat coconut oil, maple syrup, vanilla, and egg until well combined. Keep mixer on low speed and add in pumpkin.

4. Next add in all dry ingredients. Gently fold in chocolate chips.

5. Place dough in fridge for 1 hour to set.

6. Using a cookie scoop, drop dough onto prepared baking sheet. Flatten dough slightly with the palm of your hand. Bake cookies for 12-14 minutes or until edges become golden brown. Makes 18-20 cookies.

Recipe Notes

• Cookies can be stored in a covered container for 1 day at room temperature but then highly suggest you keep them refrigerated or frozen.