I don’t have oat flour in my pantry. I love healthy and delicious treats! more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. And healthy! A chocolate chip cookie spiked with homemade pumpkin spice, crunchy pecans, and gooey pumpkin puree. Tag me on Instagram at @ChelseasMessyApron or I LOVE how healthy this cookie is Chelsea! By far the best-looking dishes, but I would need to know the nutrition facts. I blended the oatmeal in a mason jar instead of the blender container (in case you don’t know that trick, most standard mason jars screw right into the blender base). I use it to make almond milk, I then take the almond pulp and make it into almond flour. Mine, however took quite a bit longer to bake. ground nutmeg¾ tsp. How easily they can be made gluten free with certified oats! I love the pictures you take. Not sure if it’s in your budget my the vitamix 750 has a self clean function. Nice recipe, though you should have put how much pumpkin exactly because I used half of a big can of pumpkin:( will try this recipe again tho. By Amanda Mack, courtesy of Bon Appétit magazine. You are going to love these! Thanks so much for the comment Kara! Thanks so much for the receipe! Courtesy Bon Appetit. Thanks for all you do! While we’re talking ingredients, below I’ve got a breakdown of each of the ingredients in these healthy pumpkin cookies. Thank you again. It’s the absence of butter and increased amounts of oats and leavening agents that do not allow the cookies to spread like your typical chocolate chip cookie– so make sure you flatten them out a bit. Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. They are heavenly!! So happy to hear that! Added a dash of salt and a 1/2 tsp of vanilla extract to your recipe. . For these healthy cookies, however, I wanted something with a bit more texture but still overloaded with pumpkin flavor. These look amaze! No joke. I had no idea I will have to look into that Thanks so much Melissa!! Wow — these look awesome! There cookies are wonderful, thanks for the recipe. Let cookies cool on baking sheets 5 minutes. While all the ingredients listed are naturally gluten free, they are sometimes made in facilities with gluten. Thank you, Sally. I did add a pinch of salt and vanilla. They look so moist! Yay! And then we FROZE them and OMG, they are so good frozen!!!! I cannot wait to try the recipe out! I do have coconut flour- do you know if that would work? Just made these and they are quite good! This recipe makes big cookies. Most amazing healthier alternative dessert ever! berry and the rich decadence of chocolate – there’s really nothing quite like this duo. Welcome to my kitchen! Yours were a million times better! Also substituted whole spelt flour for the whole wheat, and raisins and chopped walnuts for the cranberries and chocolate chips respectively. Wow! They are very easy to make and super delicious with a lightly sweet cake-like pumpkin cookie base that is packed with semi-sweet chocolate chips and coarsely chopped walnuts. Pumpkin and chocolate is just suchhhh a good combo! Does anyone know how many weight watchers smartpoints each cookie would be? I can’t find ground cloves, can I substitute it with all spice? I’m Sally, a cookbook author, photographer, and blogger. So much fun for fall! Out of all my pumpkin recipes, you’re looking at one of the best.Originally published in 2013, these pumpkin chocolate chip cookies are a … Pinterest and Rinse, dry, and voila, clean blender! Line a baking sheet with parchment paper or a silicone baking mat. The cookies are about 80 calories per cookie. These look wonderful. Had to add about 2 tbsp more of pumpkin to get the moisture balance right. Preheat oven to 350°F (177°C). Your email address will not be published. Sometimes you just need a chocolate chip cookie, especially when pumpkin spice season– I mean fall– takes over. I just made these today!! Enjoy! It doesn’t even taste like it’s a bit healthier, everything about it was amazing and I’d eat it over any cookie any day. These look delicious! Just wondering if you tried these with an egg substitute? Although, let’s be honest, that still happens too . I just made these with my toddler, so easy to do. These healthy pumpkin cookies are flourless, free of refined sugars, and don’t use any oils or butter. The cookies should be shaped exactly how you want them to bake up. They are left soft from the pumpkin puree and egg; there was really no need for any added fat or calories. Pumpkin chocolate chip cookies are one of my all time favorite desserts — in fact, we make them all year round. Mix cinnamon, ginger, nutmeg, and cloves in a small bowl to make pumpkin spice. I can see how peanut butter might be too much too. But then you are right – the chocolate chips have sugar too! Definitely going to try these for my niece, I’m getting ready to make these rigjt now. So I calculated the recipe with dark chocolate chips minus the chocolate chunks (I won’t use them) and at 12 servings.