Chocolate Chip Pumpkin Breakfast Cookies
“These are a few of my favorite things~”
Really! Pumpkin. Chocolate. Oatmeal. Breakfast. In the form of cookies! Enjoy them with a cup of tea or coffee. Ohlala~
But real talk. When fall starts, when the air starts cooling down and the leaves start to change their colors, pumpkin indulgence begins. Oh who am I kidding!? When September starts, we start cracking those cans of pumpkin purée open! Or at least start hunting for pumpkin spice latte.
When I go to the grocery stores in this time of year, I walk down all the aisles eyeing at all the pumpkin goodies. Pumpkin-spiced coffee. Pumpkin-spiced tea. Pumpkin-spiced almond milk. Pumpkin candles (hello~). Pumpkin COOKIES!!!!! Even alcohol companies release pumpkin spice flavors. We can’t deny that fall is, as a matter of fact, the season of PUMPKIN EVERYTHING!
A lot of times, though, I get a tad disappointed. I bite into a cookie, or drink some sort of beverage, I could taste NO PUMPKIN!!! The horror! What a big load of false hopes! Or maybe I just expected something different. I expected it to somewhat taste like pumpkin pie on Thanksgiving dinner, or post Thanksgiving breakfast, or just pumpkin pie on any other day.
So I made a promise to myself, if I were to make something pumpkiny, I will (cross my heart and hope to die) put pumpkin in it!
I can’t stop myself from re-opening my containers and indulge in these cookies.
And oh so satisfying~
1 tablespoon ground flaxseed
3 tablespoons hot water
2 cups GF rolled oats
1 cup GF oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon Himalayan salt
¼ teaspoon nutmeg
1 cup pumpkin purée
¾ cup coconut sugar
½ cup melted coconut oil
2 teaspoons maple extract (optional, but so good!)
1 teaspoon vanilla extract
1 cup dairy-free chocolate chips
½ cup pecans, chopped (optional)
makes about 24 cookies
- Preheat the oven to 375°F/190°C and line a large baking sheet with parchment paper. Set aside.
- In a small bowl, combine the flaxseed and water. Stir and set aside to thicken (about 10 – 15 minutes).
- In a large bowl, whisk together the dry ingredients (oat flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt).
- In a medium bowl, whisk together the wet ingredients (pumpkin purée, coconut sugar, coconut oil, maple extract, and vanilla. Add the flaxseed mixture and stir.
- Add the pumpkin mixture to the dry mixture and stir to combine. Fold in the chocolate chips and chopped pecans.
- With a #40 disher (or 2 heaping tablespoons) scoop a generous amount of dough onto the lined baking sheet. Flatten the cookies with a fork.
- Bake for 17 - 20 minutes or until the tops have browned.
- Let the cookies cool on the baking sheet before transferring them to a wire rack.
- Store cookies in an airtight container or freezer.