Pumpkin Oatmeal Choc Chip Cookies- Gluten Free

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A delicious fall soft baked oatmeal cookie that is full of pumpkin spice and chocolate chips.

Prep Time15

Cook Time15

Total Time30

Course: Snack

Cuisine: American

Servings:

Calories: 199kcal

50 g rolled oats
125 g oat flour make this by whizzing up oats in your blender or food processor.
200 g pumpkin puree
75 g brown sugar
30 ml vegetable oil
½ teaspoon baking powder
1 teaspoon pumpkin spice OR ½ teaspoon mixed spice with ½ teaspoon cinnamon
100 g dark chocolate chips keep some aside to decorate the tops of the cookies if you like

Whizz up the oats to make oat flour in your food processor or blender.
125 g oat flour
Preheat the oven to 180°C / 350°F / Gas Mark 4
Add the oat flour, oats, sugar, spices and baking powder to a bowl and mix.
50 g rolled oats, 75 g brown sugar, ½ tsp baking powder, 1 tsp pumpkin spice OR ½ teaspoon mixed spice with ½ teaspoon cinnamon, 125 g oat flour
Add the pumpkin puree and oil and mix well until a dough is formed
200 g pumpkin puree, 30 ml vegetable oil
Fold in the chocolate chips (keep some aside to decorate the tops of the cookies if you like)
100 g dark chocolate chips
Line a cookie baking tray with baking paper
Use a spoon or icecream scoop to spoon out even amounts of cookie dough.
Flatten the cookies with the back of the spoon, so they bake evenly.
Add extra chocolate chips to the top of the cookies if you like.
Bake between 12-15 minutes. The cookies are ready when they are slightly browned and firmer to touch.

Top Tips for making these pumpkin oatmeal cookies perfect:

These pumpkin cookies need to be smushed down with the back of a spoon, they won't spread out like plain flour cookies would.
To make the oat flour you will need a blender or food processor. I love using my Kenwood processor. It's very old now, but you can find a similar one on Amazon.
Make these cookies for a healthy option for a quick breakfast, hiking or on the go. They travel well and are full of delicious wholesome ingredients.

Storage:

Store the Pumpkin Oatmeal Choc Chip Cookies in an airtight container for up to a week. Alternatively, they can be frozen for up to 3 months.