Archive | 8 November 2013

Chewy Pumpkin Chocolate Chip Oatmeal Cookies

Let me preface this post by saying that I sincerely hope you’re not all pumpkined out yet (November has only just begun, it’s not even Thanksgiving yet!) And though I certainly hope you’re all rational, pumpkin loving individuals, I’ve encountered quite a few people who have already thrown the beloved winter squash back to the depths of their (unreasonable) brains until next September. Glad that’s out of the way. Now on to more important matters. Like cookies. Pumpkin chocolate chip oatmeal cookies, to be exact.

Pumpkin Chocolate Chip Oatmeal Cookies | Whole Pure Recipes

It’s a well known fact in the baking world that the perfect pumpkin cookie is quite difficult to come by. Pumpkin has this way of making cookies a bit too fluffy and cakey for my liking, and, I’m sure, many others’. These cookies, though, are a completely different story. And it happened completely by accident.

Pumpkin Chocolate Chip Oatmeal Cookies | Whole Pure Recipes

The texture of these cookies is soft and chewy, with a bit of a bite from the oats, and the smoothness of melting chocolate. Delicately spiced with cinnamon, the pumpkin really shines through in these cookies. A touch of bitterness from blackstrap molasses keeps the sweetness in check, (while providing a good dose of iron as a bonus!) I kept the mix-ins simple, and stopped with the chocolate chips (I mean if you’re only going to choose one…) but I imagine toasted pecans, a classic pumpkin pairing, would add a great, crunchy textural element.

If you’re a fan of pumpkin, chocolate, oatmeal, or perfectly chewy cookies, you’ll have no choice but to love these. Even if you don’t like any of those things, the combination of them will surely give you something to drool over.

vegan chocolate chip pumpkin oatmeal cookies

Chewy Pumpkin Chocolate Chip Oatmeal Cookies

Ingredients

  • 1/2 cup coconut oil, liquid
  • 1/3 cup pumpkin puree
  • 1/2 cup coconut sugar
  • 1 tablespoon blackstrap molasses
  • 2 tablespoons ground flaxseed
  • 2 teaspoons vanilla extract
  • 1 1/2 cups whole wheat pastry or all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon (or pumpkin pie spice)
  • 1/4 teaspoon salt
  • 1/2 cup rolled oats
  • 1/3 cup chocolate chips

Instructions

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together coconut oil, pumpkin puree, coconut sugar, molasses, flaxseed, and vanilla.
  3. Stir in flour, baking powder, cinnamon, and salt until just combined. Do not overmix. Fold in rolled oats and chocolate chips.
  4. Drop dough by rounded tablespoonfuls onto prepared baking sheet, leaving and inch between each. Flatten slightly.
  5. Bake for 10-12 minutes. The cookies will still be very soft and fragile. Allow cookies to cool on pan for 15 minutes before transferring to a wire rack to cool completely.
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vegan chocolate chip pumpkin oatmeal cookies

Are you a pumpkin fan? Have you experienced the dreaded cakey pumpkin cookie, or have you figured out another way to overcome the curse? How about cookie textures - do you prefer chewy, crunchy, or somewhere in between? I’ve long been a fan of the just verging on crunchy edge that gets softer and chewier towards the middle, but I could never handle a cookie that was completely crunchy. I know Sally is a fan of the chewy cookie, as well. Check out her post devoted solely to the chocolate chip cookie!

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