Pumpkin Oatmeal Chocolate Chip Cookie Recipes

Pumpkin Oatmeal Chocolate Chip Cookie Recipes

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Pumpkin Oatmeal Chocolate Chip Cookie Recipes, PUMPKIN OATMEAL POWER COOKIES | easy, healthy recipe, Clean & Delicious, Chewy Pumpkin Oatmeal Chocolate Chip Cookies – Sallys Baking Addiction, chocolate pumpkin cookies oatmeal chip chewy chips recipe sallysbakingaddiction, pumpkin-oatmeal-chocolate-chip-cookie-recipes, The Cake Boutique.

Pumpkin Oatmeal Chocolate Chip Cookie Recipes

Pumpkin Oatmeal Power Cookies are an easy healthy recipe that is nutrient-dense and absolutely delicious. Stuffed with oatmeal, chocolate chips, pecans, and shredded coconut this cookie is hearty enough for breakfast and also great before or after your favorite workout.

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TIME STAMPS
0:00 Intro
0:41 Making oat flour
1:08 My new food processor
1:27 Adding dry ingredients
2:14 Adding wet ingredients
2:25 Choosing Pumpkin Puree
3:19 The Add-Ins
3:49 Forming the cookies
4:40 Healthy eating tip
5:16 Enjoy!

PUMPKIN OATMEAL POWER COOKIES
1 cup oat flour
1/4 cup rolled oats
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup melted coconut oil
1/2 cup pumpkin puree
1 egg
1 tsp vanilla extract
1/2 cup coconut sugar
1/3 cup unsweetened shredded coconut
1/3 cup chocolate chips
1/3 cup pecans, chopped

Preheat the oven to 350 F. Line a rimmed baking sheet with parchment paper or a silicone mat.

Stir together the oat flour, oats, cinnamon, pumpkin pie spice, baking soda, and salt, in a large bowl until combined.

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Whisk together the coconut oil, pumpkin puree, egg, vanilla, and coconut sugar in a medium bowl.

Pour the liquid ingredients into the dry ingredients and mix until well incorporated. Add in the coconut, chocolate chips, and pecans and stir until combined.

Scoop one heaping tablespoon of dough and shape it into a cookie. Place on the prepared baking sheet and continue until you have 12 cookies.

Bake for 15 minutes or until fragrant, lightly browned, and set through. Cool and enjoy.

NOTES
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

NUTRITIONAL ANALYSIS
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 167mg | Potassium: 91mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1624IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Disclaimer: product links may include affiliate links.
#pumpkincookies #pumpkinoatmealcookies #healthycookierecipe

Youtube video by Clean & Delicious

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Preheat oven to 375°f. Line two baking sheets with parchment paper and set aside.

Cream butter and sugars. Beat in egg and vanilla. Combine flour, salt, oats, baking soda, cinnamon, ginger, cloves, and nutmeg in a separate, large mixing bowl. Stir in creamed mixture. 1/2 cup chocolate chips or to taste; In a medium bowl, combine flour, oats, salt, baking. Preheat the oven to 375°f/190°c and line a large baking sheet with parchment paper. In a small bowl, combine the flaxseed and water. Stir and set aside to thicken.

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Preheat oven to 375°f. Line two baking sheets with parchment paper and set aside. In the bowl of an electric mixer, beat together the butter, brown sugar and honey. Cream butter and sugars. Beat in egg and vanilla.

In the bowl of an electric mixer, beat together the butter, brown sugar and honey. Cream butter and sugars.

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Line two baking sheets with parchment paper and set aside. In the bowl of an electric mixer, beat together the butter, brown sugar and honey. Cream butter and sugars. Beat in egg and vanilla. Combine flour, salt, oats, baking soda, cinnamon, ginger, cloves, and nutmeg in a separate, large mixing bowl. Stir in creamed mixture.

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