Pumpkin Oatmeal Chocolate Chip Cookies are a healthy alternative to your traditional cookie recipe. Loaded with dark chocolate and containing zero butter or oil, this healthy cookie recipe is sure to impress!
As you can tell from my last recipe post ( featuring pumpkin oatmeal chocolate chip muffins ), I’m very much team oatmeal pumpkin right now. I kind of wait all year for the fall season to roll around so I can bake all day, every day… and turn every recipe into a pumpkin version.
I take my instagram polls very seriously… and when I asked y’all if you prefer cookies or muffins, cookies won by a lotttt. I’d already made the oatmeal pumpkin muffins, so I knew i had to go back and make a cookie version!
I like muffins because you can slice them in half, toast them and add lotssss of nut butter. Anything I can add peanut butter to is a win in my book. If you’re a PB lover too, you def need to try these homemade peanut butter cups — they’re 100% clean and pretty dang delicious.
BUT I also love cookies because…. cookie dough. Enough said. This was some of the best cookie dough because it wasn’t overly sweet so I kinda felt like I was having a protein ball or something. I saved some pumpkin oatmeal chocolate chip cookie dough to add to my halo top and topped it off with some organic peanut butter. it was heaven in a bowl 😍
The cookies bake in the same shape of how they go into the oven. I made mine pretty thick with a generous portion of cookie dough, but feel free to make them how big or small you want! You will want to flatten them out before they go into the oven, because they wont spread out too much.
Baking with pumpkin can be tricky, because of how much moisture is in it, but the oats, craisins and chocolate work to soak it all up! Plus, the chocolate and craisins give it a nice sweetness while still keeping them healthy.
These healthy pumpkin oatmeal chocolate chip cookies have a somewhat chewy texture ( as to be expected when using oatmeal and pumpkin as the base ) and I’m not usually a chewy cookie gal, but with this recipe I was!
Who doesn’t like a guilt free dessert? I’d totally approve these for breakfast, too! Warm pumpkin oatmeal chocolate chip cookies with a big ole cup of coffee… mmmm. Just picture it.
What’s your favorite fall recipe!? I’d love to know!
If you like this recipe, you’ll also love:
- Healthy Oatmeal Pumpkin Chocolate Chip Muffins
- Healthy Carrot Cake Cupcakes
- Dark Chocolate Espresso PB Cups
SHOP THE POST:
- 1/2 cup pumpkin puree
- 2 egg whites
- 1 tsp vanilla extract
- 3/4 cup whole wheat or all-purpose flour
- 1 1/2 cups old fashioned rolled oats
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt (i love salt so i ended up adding more!)
- 2 tsp ground cinnamon
- 1/2 cup dark chocolate chips
- 1/2 cup dried cranberries
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together wet ingredients: pumpkin, egg and vanilla until well combined.
- In a separate bowl, combine dry ingredients: flour, oats, sugars, baking powder, baking soda, salt, spices, chocolate chips, and dried cranberries.
- FOLD together the wet and dry ingredients until combined – do not overmix. The cookie dough will be very thick.
- Taste the dough and add a pinch of salt if needed.
- Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie.
- Bake for 12-14 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack.
Cookies stay fresh at room temperature for 3 days in an airtight container.