Since the weather has been a bit cooler, I have been craving everything pumpkin! Anyone else?? I decided to make some pumpkin oatmeal cookies and even added in some chocolate chips! They aren’t overly healthy, but they sure are delicious! I used flaxseed in place of an egg since I am breastfeeding and flaxseed is known to help increase milk supply, but you could use an egg instead of you wish. For a richer cookie, you could also substitute butter in place of the coconut oil.

Let me know if you give these a try!

Ingredients

2 cups all purpose flour (I’m sure you could substitute any flour you’d like)

1 cup quick oats

1 tbsp. baking soda

1 tbsp. cinnamon

1 1/2 cups brown sugar

1 cup coconut oil, partially melted

1 tbsp. ground flaxseed + 3 tbsp. water

1 tbsp. vanilla (vanilla bean, or vanilla bean paste is recommended but not necessary)

1 1/4 cups pumpkin puree

1 cup chocolate chips

Directions

Preheat oven to 350 degrees F.

Whisk together flaxseed and water and set aside. In a large bowl, combine flour, oats, baking soda and cinnamon. In a separate bowl combine the brown sugar and coconut oil until smooth. Add in the flaxseed mixture, vanilla and pumpkin puree. Add wet mixture to the flour mixture until combined. Stir in chocolate chips.

Spoon cookies into a parchment lined baking sheet and bake for 15 minutes, or until golden around the edges.

This recipe makes approximately 2 dozen large cookies.

I hope you enjoy!

xox. -K