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Chewy Pumpkin Chocolate Chip Oatmeal Cookies (Gluten Free, Dairy Free, Refined Sugar Free)
These rich, chewy cookies are a perfect way to transition to Fall. You'd never guess they have no butter, no gluten, and no refined sugar.
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Prep Time
8
minutes
mins
Cook Time
14
minutes
mins
Course
Dessert, Snacks
Cuisine
American
Servings
16
cookies
Equipment
large sheet pans
stand or handheld mixer
Ingredients
1x
2x
3x
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
Instructions
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.
Keyword
chocolate chip, chocolate chip cookies, sweets
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