These Pumpkin Chocolate Chunk Oatmeal Cookies are thick, chewy, and they make a great breakfast cookie. Yes, cookies for breakfast!
It’s October!! Where in the world did September slip off too? Have y’all seen all those random posts on Facebook and Instagram, stating we only have “this” many days until Christmas? Y’all, I am not ready!
Although Zack and I have begun our shopping, I’m just not ready for the year to be over. Don’t get me wrong, this year has been full of ups. Zack was laid off in October 2017, and got a new job in February. Kelsie became part of the swim team. Kayla joined the Navy, graduated bootcamp, AND Corpsman school, and is now at her duty station.
I made the decision that I was going to apply to nursing school next fall, and have started studying like a crazy woman, to pass a test, before I can even apply. You see, this year has been good to us.
Of course we have had some downs as well, but the good outweigh the bad for sure. Which is why I’m not ready to see 2019 yet. I want to wallow in the happiness that 2018 bestowed upon us.
With the start of October, in our home, that can only mean one thing….Pumpkin everything! I’ve already been in the kitchen churning out pumpkin recipes to share with y’all this month, and I decided to start with a really easy one, these Pumpkin Chocolate Chunk Oatmeal Cookies.
They are free of flour, egg, and dairy. (if you buy dairy free chocolate)
What are in these Pumpkin Chocolate Chunk Oatmeal Cookies?
They are loaded with oats, chocolate chunks, pumpkin, spices, cranberries, and flax seeds.
You can make these on a whim, and have them ready in less than 20 minutes. Plus, you could totally eat these for breakfast!
Cookies for breakfast sound like a great idea to me. This recipe will make a dozen of these Pumpkin Chocolate Chunk Oatmeal Cookies, but don’t worry, two will fill you right up, if you’re eating them for breakfast.
I’m enjoying my second one right now with my coffee.
I mentioned that these have chia seeds in them. I know that for some, that may not be an ingredient that everyone has one hand. No big deal, sub in an egg.
Truth be told the first time I made these, I was smack dab out of eggs. I remembered how to whip up a chia seed “egg”, and went that route. It just became a go to for this recipe, because I liked the added health benefits of the chia seeds.
In this case, you could totally do a flax “egg” instead, if you have those in the pantry.
Substitutes for chia seeds?
One egg or you can you ground flax seeds in place of chia, using the same measurements and directions.
Optional add ins:
- pumpkin seeds
- sesame seeds
- honey-roasted peanuts
- sunflower seeds
- dried apples
Here are some other pumpkin recipes that you may enjoy:
- 3/4 cup flour
- 1 1/2 cup old fashioned rolled oats (not the instant kind)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup semi-sweet chocolate chunks (I used a bar, and chopped it for the chunks)
- 1/2 cup dried cranberries
- 1 tablespoon chia seeds + 3 tabelspoons water, mix together and allow to sit while mixing up the rest of the ingredients
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin spice extract or vanilla
- Preheat oven to 350 degrees, and line a baking sheet with parchment paper. Set aside.
- Mix together that chia seed egg, and set it aside, before proceeding. If you're using an egg, skin this step.
- In a large bowl, mix together the flour, oats, sugars, baking powder, baking soda, spices, chocolate chunks, and cranberries. Set aside.
- In a small bowl whisk together the pumpkin puree, extract, and pumpkin spice extract.
- Pour the wet ingredients into the dry, and combine until the mixture is all wet and sticky.
- Using your hands, form together rounded tablespoonfuls of the mix into the shape of cookies, slightly flatten, and place on the baking sheet. Bake for 12 to 14 minutes. Allow to cool on the baking sheet for 2 minutes, and then transfer to a wire rack to completely cool.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 109 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 75mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 2g Sugar: 11g Sugar Alcohols: 0g Protein: 2g
Looking for more awesome pumpkin recipes?