Vegan Pumpkin Oatmeal Chocolate Chip Cookies

Today is officially the first day of fall! Yay! I’m going to miss summer and hiking in the warm canyon. However, fall is here and the trees are already starting to turn colors. The mornings and nights are beginning to get quite chilly here. I’ve already started on my pumpkin phase. I made some yummy and addicting pumpkin granola the other day (recipe coming soon) and then I made these healthy vegan pumpkin oatmeal chocolate chip cookies. They turned out so good and it kinda tastes like a breakfast cookie to me. Also, they are oil-free! Score! If you are looking to whip some cookies up real fast, you’ll have to try this recipe. Start this fall season off right with some pumpkin oatmeal chocolate chip cookies! They are SO SO good!  Vegan Pumpkin Oatmeal Chocolate Chip Cookies
Makes about 16 cookies

1/2 cup pumpkin puree (not pumpkin pie filling)
1 flax egg (1 Tbsp flax seed meal + 3 Tbsp water)
1 tsp vanilla extract
3/4 cup whole wheat flour (or all-purpose flour)
1 1/2 cup old fashioned rolled oats
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves or pumpkin pie spice
1/2 cup semi-sweet or dark chocolate chips

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

Make the flax egg by combining the flax seed meal and water in a little bowl. Let it sit for 5 minutes to gel up.

In a mixing bowl whisk together pumpkin, flax egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, salt, spices, and chocolate chips. 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.

Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 11-13 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.

Enjoy!

(recipe adapted from sally’s baking addiction)