snippets of my life

Diary

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.

Wholesome.
Soft.
Chewy.
Hearty.
Pumpkiny.
And oh so satisfying~

INGREDIENTS

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

  1. Preheat the oven to 375°F/190°C and line a large baking sheet with parchment paper. Set aside.
  2. In a small bowl, combine the flaxseed and water. Stir and set aside to thicken (about 10 – 15 minutes).
  3. In a large bowl, whisk together the dry ingredients (oat flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt).
  4. 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.
  5. Add the pumpkin mixture to the dry mixture and stir to combine. Fold in the chocolate chips and chopped pecans.
  6. 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.
  7. Bake for 17 - 20 minutes or until the tops have browned.
  8. Let the cookies cool on the baking sheet before transferring them to a wire rack.
  9. Store cookies in an airtight container or freezer.