Autumn is finally here. I have no more guilt about sharing pumpkin recipes. Not that I really did anyways. If you’re a pumpkin addict as I am, I’m sure you understand. It’s like waiting for Christmas and the holiday season to come but you don’t want to get in the spirit too early.
Naturally, I had to make pumpkin cookies. They are just a really classic Autumn treat for me. You wouldn’t really catch me baking them any other time of the year. To make the cookies even better, I added chocolate chips, which is a no-brainer combination. Almost as good as peanut butter and chocolate together (I’m biased I suppose). The best part about these cookies? They’re flourless! Less guilt, more cookie love.
Here’s the breakdown on why these pumpkin cookies should be frequent on your Autumn baking rotation:
- As I mentioned, they are flourless. Made with only oat flour (which isn’t flour, it’s simply ground oatmeal). If you have celiac disease, be sure to use certified gluten free oats.
- They are relatively low fat in comparison to butter laden cookies. The pumpkin adds a ton of moisture on it’s own. Bonus: I used healthy coconut oil instead of butter.
- Super pumpkin flavour! One whole cup of pure pumpkin really boosts the pumpkin flavour. I hate when recipes for pumpkin baked goods call for a mere 1/4 cup or less of pumpkin. What is the point of that?! If you love pumpkin, these are for you!
- Nutrient overload! These cookies are jam packed with vitamins from the pumpkin, whole grain and high fibre oatmeal, as well as heart healthy coconut oil.
These cookies are neither cakey, nor super crispy. They are tender and melt-in-your-mouth delicious though. I urge you, to give this healthier version of the pumpkin chocolate chip cookie a try! I promise, it won’t disappoint.
Skinny Pumpkin Chocolate Chip Cookies
(flourless and gluten free)
- 2 large eggs, at room temperature
- 1/3 cup coconut oil, melted and cooled
- 1 cup pumpkin pureé
- 1 1/2 tsp vanilla extract
- 3/4 cup coconut palm sugar or either raw or brown sugar
- 2 1/4 cups oat flour*
- 2 tsp pumpkin pie spice**
- 1 tsp baking soda
- 1 cup chocolate chips (if you want these to be dairy free, use dairy free chocolate chips)
*To make oat flour, grind approximately 2 3/4 cups oatmeal in a high powered blender or food processor for about 1 minute until it is finely ground. You can also buy already pre-ground oat flour at some bulk food stores and in the natural food section of your grocery store.
**If you don’t have pumpkin pie spice use 1 tsp cinnamon and 1/4 tsp each nutmeg, allspice and ground ginger and a pinch of cloves.
- In a large bowl, beat together the eggs. Add the vanilla, sugar and pumpkin, mixing well.
- Add the cooled coconut oil, being sure to mix everything together until well combined.
- Sift together the oat flour, pumpkin pie spice and baking soda.
- Fold the wet and dry ingredients together until evenly mixed. Then add the chocolate chips.
- Cover and chill the dough for 30 to 60 minutes.
- While the dough is chilling preheat the oven to 350F. Line a baking sheet with parchment paper.
- When you’re ready to bake the cookies, drop a heaped tablespoon of the dough onto the prepared baking sheet. I used an ice cream scoop for ease. Space the dough 2-3 inches apart.
- The cookies don’t spread a lot, so you’ll want to gently flatten them.
- Bake for 10-12 minutes. Remove from the oven and let rest for 5 minutes before transferring to a wire rack to fully chill.
The cookies will keep at room temperature for 3-4 days if kept in an air tight container.