These are my favorite cookies to make. They are breakfast cookie-y, with the pumpkin puree/applesauce and the rolled oats, but dessert-y with the chocolate chips.
Adapted from a recipe from Have Cake Will Travel, but the recipes is no longer posted on the website so I don't have a link to the original recipe for you.
- 3/4 + 2 tablespoons whole wheat pastry flour
- 1 1/2 cups rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons sugar
- 2 tablespoons maple syrup
- 1/4 cup pumpkin puree OR applesauce - You can use either here. My original recipe used applesauce, but I tried it tonight with pumpkin puree and it worked just as well.
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips
- Preheat oven to 350.
- Combine flour, oats, baking powder, salt, and chocolate chips.
- In a separate bowl, whisk sugar, maple syrup, pumpkin puree/applesauce, coconut oil, and vanilla extract.
- Add wet to dry and mix until just-combined.
- Scoop large scoops onto parchment-lined baking tray (you should have 8 even scoops). Gently flatten each cookie with a wet palm (so the dough doesn't stick to your hand).
- Bake for 15 minutes. If cookies do not look done, let them bake another 1-3 minutes. Ovens vary, so keep an eye on the cookies to make sure they don't burn.
Yield: 8 cookies