Healthy Pumpkin Chocolate Chip Oatmeal Cookies

By srumbel

The texture is so soft – they are almost like a homemade spiced oatmeal bar. The cookies should be shaped exactly how you want them to bake up. In other words, flatten them out so they aren’t balls of uncooked pumpkin cookie dough inside. Although that does sound quite intriguing.

It’s the absence of butter and increased amounts of oats and leavening agents that do not allow the cookies to spread like your typically chocolate chip cookie. So make sure you flatten them out a bit!

from sallysbakingaddiction

Ingredients

• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla
• 3/4 cup whole wheat flour (or all-purpose)
• 1 and 1/2 cup old fashioned rolled oats
• 1/4 cup granulated sugar
• 1/4 cup dark brown sugar
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 and 1/2 teaspoon cinnamon (or less)
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup dried cranberries

Preparation

Step 1

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
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, 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.
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.