Labor Day is a time for backyard barbecues, family gatherings, and oh yes — desserts. If you’re hosting a summer soirée or just looking for a dish to bring over to your bestie’s, these 5 healthier dessert recipes won’t disappoint. Pick a party theme, turn…
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You’ve probably started to see pumpkins showing up in grocery stores, which means pumpkin season is here! Is it me, or does it seem to start earlier and earlier each year? I’m not complaining, though. Fall is my absolute favorite time to bake. Crisp mornings, changing leaves, and cozy spices bring me so much joy. As we transition to this comforting season, I have pumpkin on my mind.
I am a big fan of oatmeal cookies, I love the structure and chewy texture oats provide. Oatmeal raisin cookies get a bad wrap, and I don’t understand why… they can be sublime.
If you’ve tried my Oatmeal Raisin Breakfast Cookies, you know this is possible.
But even if you’re not sold on oatmeal raisin, you will love these Chewy Chocolate Chip Pumpkin Oatmeal Cookies. Chocolate is quite a temptress.
These cookies are soft and chewy inside with a beautiful caramelized exterior, studded with pools of melted dark chocolate and topped with a hint of flaky salt. What’s not to like?
Pumpkin is a wet ingredient, which helps to keep the cookies moist without much added fat. However, we still want a dense cookie so I suggest blotting the pumpkin of excess moisture before adding to the batter. A quick 30 minute rest in the refrigerator also helps keep the cookies chewy and compact.
what else can i use?
- To keep this totally dairy free, use a dairy free chocolate such as Lily’s or Enjoy Life brands. Regular dark chocolate only has a small amount of dairy, though, so if you aren’t sensitive then use that!
- No coconut sugar? Use brown or white granulated sugar instead.
- I use Maldon sea salt to top these cookies, any flaky salt will work. If you don’t have any, simply leave it off.
If you make these Chewy Pumpkin Oatmeal Chocolate Chip Cookies, and I hope you do, please leave me a comment here or post to Instagram and tag me. I love to hear your feedback and share your creations!
Chewy Pumpkin Chocolate Chip Oatmeal Cookies (Gluten Free, Dairy Free, Refined Sugar Free)
- large sheet pans
- stand or handheld mixer
- 1 1/4 cup blanched almond flour
- 1 1/2 cups old fashioned rolled oats
- 1 1/2 tsp pumpkin spice blend
- 1/4 tsp Kosher salt
- 1 tsp baking soda
- 1 large egg, room temperature
- 1/3 cup coconut oil, room temperature
- 1/3 cup canned pumpkin, blotted well of excess moisture
- 2/3 cup coconut sugar
- 1 tsp vanilla extract
- 1 cup dark chocolate chips use Lily's or Enjoy Life brand if you want to keep dairy free
- Flaky sea salt, for topping
- In a large bowl, using a stand or handheld mixer, cream together the coconut oil and coconut sugar for 1-2 minutes until light and fluffy.
- Add the egg, pumpkin, and vanilla and mix for another 10 seconds.
- Add oats, almond flour, salt, pumpkin spice, and baking soda and mix for another 10-20 seconds to incorporate.
- Using a wooden spoon, mix in the chocolate chips by hand.
- Refrigerate the cookie dough for at least 30 minutes.
- Preheat the oven to 350 degrees F.
- Scoop 1 1/2 Tablespoon sized cookies onto two baking sheets, leaving a couple of inches between them. I like to use a large ice cream scoop for this.
- Pat cookies down lightly with your palm and add a pinch of flaky salt to each one.
- Bake for 11-14 minutes until golden around the edges and soft in the center.
- Allow cookies to rest on the baking sheet for 20 minutes before transferring to a cooling rack to cool completely.
- These can be eaten right away, or frozen for later.
I baked six rounds of these cookies in a quest to make them perfect. Gluten, and grain free cookies are not easy to create! I’ve availed myself to many resources over the last year or so, learning more and more. America’s Test Kitchen has many…
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Calling all chocolate lovers: This one is for you.
These cookies are delightful with a cup of tea at night, or as an afternoon treat, and I’ve been known to sandwich two of them around some coconut ice cream and let me tell you… it was not a bad idea.
Do not be scared off by having to chill the dough overnight, these cookies are so simple to throw together that the hardest part is simply having to wait to bake them. The refrigeration really makes a difference in getting that puffy, crinkly top and sturdy texture.
These paleo, gluten free, and refined sugar free cookies can easily be made with all purpose flour and cornstarch if that’s what you have – see my substitutions below. If you want to try some other paleo baked goods, be sure to check out my recipes for these and these. You won’t be sorry.
I hope you make them and love them. Let me know!
Chewy Brownie Crinkle Cookies
Yield: 14-18 cookies
¼ cup coconut oil, softened
¼ cup almond butter
½ cup grade B maple syrup
1 teaspoon vanilla extract
1 large egg, room temperature, whisked lightly
1 ¼ cup blanched almond flour (can sub AP flour)
⅓ cup arrowroot or tapioca starch (can sub in 2 T cornstarch)
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup dark chocolate chips, melted and cooled slightly
Flaky salt, for sprinkling
Line a large baking sheet with parchment paper.
In a medium bowl, stir together the almond flour, arrowroot starch, baking soda, and salt, and set aside.
In the bowl of an electric mixer, or stand mixer, cream together the nut butter and coconut oil until smooth, then add maple syrup, egg, melted chocolate, and vanilla and mix until smooth.
Slowly mix in the flour mixture until there are no traces of flour.
Refrigerate dough for at least 4 hours, preferably overnight.
When ready to bake, preheat oven to 350 degrees F.
Using a ¼ cup cookie scoop or two large Tablespoons, drop cookies about 2 inches apart on the cookie sheets. Press down slightly with wet fingertips. Sprinkle with flaky salt.
Bake for 10-15 minutes or until cookies are soft but set. They will be very soft but that’s okay, they will continue to harden as they cool.
Cool on the baking sheets for 5 minutes, then carefully transfer to wire racks to cool completely. Enjoy!