Are ya’ll sick of my pumpkin talk yet? We only get a few months of it, so why not go into pumpkin overdrive while we can?!
This recipe was the result of some stress relief cooking one night last week. I’ve completely kicked myself into overdrive the past few weeks with my half marathon around the corner as well as my project proposal for my Master’s program. These little chewy cookies were perfect for a quick after dinner dessert or a simple snack in between meals. They are vegan (minus the chocolate… no I didn’t purchase vegan chocolate chips) and just sweet enough to provide me with sweets satisfaction! I hope you try them; they are well worth it!
Chewy Pumpkin Oatmeal Cookies
- 1/2 can pumpkin puree
- 1 brown banana, mashed
- 1/3 c canola oil
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 3/4 cup rolled oats
- 1 cup whole wheat flour
- 1/4 tsp salt
- 1/4 tsp pumpkin pie spice
- 1 tsk cinnamon
- 1/2 cup raw sugar + a little to sprinkle on top
- 1/3 cup dark chocolate chips
Preheat your oven to 350 degrees.
In a large bowl, mix together your banana, pumpkin, oil, and vanilla until smooth. Add your flour, oats, spices, baking soda, salt, and sugar, and mix until all dry ingredients are moistened with few lumps. Once your ingredients are blended together, fold in your dark chocolate chips.
To prevent sticking, spray your baking sheet with a little canola or olive oil spray. Spoon your cookies onto the tray about 1-1.5 inches apart (they won’t spread much!). I made my cookies about 1 tbsp of dough each, but if you’d like them a little bigger feel free to change the size! Once they are on your baking sheet, sprinkle a little raw sugar on top before putting them into the oven.
Let your cookies bake for about 16-18 minutes depending on the size (I would check them at 16)!. They should easily be able to slide off the pan. Let the cookies cool on a cooling rack for about 10-15 minutes, then enjoy!