Pumpkin Oatmeal Cookies

These disappeared quickly.

Every time I want to make pumpkin cookies, I look back to this blog to find a recipe I've enjoyed before. And then I remember that I always partially improvise my cookies, so there's no bloggable recipe, and also the cookies don't come out so well. Time to change that.

I did a quick search for "healthy pumpkin oat cookies" and the first hit was from Amy's Healthy Baking, which kind of seemed like fate. I read the recipe and it sounded great, so onward I went. I did follow the recipe without improvising (a step up for me), but I still couldn't be bothered with actually measuring the ingredients, so I bet these would be even better if someone wanted to go to ALL THAT EFFORT. But even with eyeballing the quantity of flour, these came out great and I will be excited to use this recipe again in the future.

They are quite healthy - lots of oats, lots of pumpkin, and not too much butter/flour/sugar. The "sugar" in this recipe is maple syrup, which gives them a really nice depth of flavor. I didn't realize until I had all of the ingredients together that there was no egg in the recipe! I thought about adding one, but decided it would be better not to improvise, and also if I didn't add the egg, then I could eat the cookie dough. As a result they're definitely more gooey and less cakey than your typical cookie, but in a good way. It feels kind of like eating pumpkin pie, but with chocolate chips.

The Recipe:

1c oats

3/4 whole wheat flour

2 tsp cinnamon

1/2 tsp pumpkin pie spice

1 1/2 tsp baking powder

1/4 tsp salt

2 tb melted butter

3/4 c pumpkin puree

1 tsp vanilla extract

1/2 c maple syrup

3+ tb dark chocolate chips

Combine wet ingredients, then add dry ingredients, then fold in chocolate chips.
Bake at 325 for 12-15 minutes.

The Verdict:

Overall grade: A-

Overall reason: As good as a healthy-ish cookie can get

Time to prepare: 25 minutes

Husband quote: "Gooey."

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