Healthy Pumpkin Chocolate Chip Oatmeal Cookies

By Ellie

12 Person

30 Minutes

0 Calories

Healthy pumpkin oatmeal cookies without all the sugar and fat. Instead of chocolate chips and dried cranberries, feel free to use whatever add-ins you like best! This dish can be used not only as pumpkin recipes but also as a healthy recipe、easy dinner recipes、lunch recipes、quick recipes、breakfast recipes、appetizers recipes.

Ingredients

1/2 cup dried cranberries
1/2 cup semi-sweet chocolate chips
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 and 1/2 teaspoons ground cinnamon
1/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 cup packed dark brown suga
1/4 cup granulated sugar
1 and 1/2 cup old fashioned rolled oats
3/4 cup whole wheat flour (or all-purpose flour)* (spoon & leveled)
1 tsp. pure vanilla extract
1 large egg
1/2 cup pumpkin puree (not pumpkin pie filling)

Method

01

Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
02

In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, salt, spices, chocolate chips, and dried cranberries. Fold together the wet and dry ingredients until just combined – do not overmix. The cookie dough will be very thick. Taste the dough and add a pinch of salt if needed.
03

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.

Related Tags

Healthy Pumpkin Chocolate Chip Oatmeal Cookies

4.1

( By Ellie )

01 Information

Grade easy
Serving 12 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

1/2 cup dried cranberries

1/2 cup semi-sweet chocolate chips

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1 and 1/2 teaspoons ground cinnamon

1/4 tsp. salt

1/2 tsp. baking soda

1/4 tsp. baking powder

1/4 cup packed dark brown suga

1/4 cup granulated sugar

1 and 1/2 cup old fashioned rolled oats

3/4 cup whole wheat flour (or all-purpose flour)* (spoon & leveled)

1 tsp. pure vanilla extract

1 large egg

1/2 cup pumpkin puree (not pumpkin pie filling)

03 Method

Step 1

Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

Step 2

In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, salt, spices, chocolate chips, and dried cranberries. Fold together the wet and dry ingredients until just combined – do not overmix. The cookie dough will be very thick. Taste the dough and add a pinch of salt if needed.

Step 3

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.

04 Author