Pumpkin Oatmeal Chocolate Chip Cookies | Sally's Baking Recipes
Pumpkin oatmeal chocolate chip cookies are soft, chewy, and deliciously spiced.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #pumpkinoatmealchocolatechipcookies
• More of Sally's baking recipes:
Healthy Pumpkin Cookies
FULL RECIPE HERE:
///
These Healthy Pumpkin Cookies are naturally gluten free, lightly spiced, and easy to make paleo-friendly. Truly the perfect fall cookie!
BAKED PUMPKIN OATMEAL | easy + healthy recipe
This pumpkin baked oatmeal is the most delicious autumn breakfast. Made with oats, pumpkin, maple syrup, pumpkin pie spice and cinnamon. It’s simple, nutritious, and gluten-free.
I’m a huge pumpkin fan and I’m also a huge oatmeal fan! So I just love it when it’s pumpkin season because I get to bring two of my favorites together and make this cozy and delicious, pumpkin baked oatmeal.
Baked oatmeal is such an easy breakfast to make and is also perfect for meal prep. When it’s not pumpkin season, you’ll find me making my baked banana oatmeal (it’s delish, btw!). I love the versatility of this breakfast and my family does too!
PRINT RECIPE HERE:
Thanks for watching! Make sure to SUBSCRIBE for more videos:
INGREDIENTS & PRODUCTS USED + MENTIONED:
Santoku Knife:
8x8 Baking Dish:
Spouted Glass Cup:
Glass Storage Container:
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
TWITTER:
MORE DELICIOUS OATMEAL RECIPES:
How To Make THE BEST Oatmeal:
How To Make Steel Cut Oats:
Baked Banana Oatmeal:
3-Ingredient Banana Oatmeal Cookies:
Banana Oatmeal Pancakes:
Oatmeal Banana Muffin Cups:
BAKED PUMPKIN OATMEAL RECIPE
2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1.5 cups unsweetened almond milk
2 egg whites (1/4 cup)
1 teaspoon vanilla
2 tablespoons maple syrup
1/4 cup raisins
1/4 cup chopped pecans
INSTRUCTIONS
Preheat oven to 375ºF.
Spray an 8×8 baking dish with cooking spray.
In a medium bowl mix together rolled oats, baking powder, salt, and pumpkin pie spice. Stir to combine.
In a large bowl mix together pumpkin puree, almond milk, egg whites, vanilla, maple syrup, raisins, and pecans. Stir to combine.
Add oat mixture to the wet ingredients and stir until well combined.
Carefully transfer into the prepared baking dish.
Bake for 30 minutes or until golden brown and set through. Carefully slice into six pieces, serve, and enjoy.
NOTES
If you want to keep this recipe vegan, you can skip the egg whites. No need to replace them with anything.
NUTRITION
Serving: 1piece | Calories: 201kcal | Carbohydrates: 32g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 349mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6355IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg
Pumpkin Oatmeal Cookies
These delicious oatmeal pumpkin cookies with chocolate chips are healthy, vegan and can easily be made gluten-free. Perfect for satisfying your pumpkin cravings!
Full recipe:
♡ S U B S C R I B E:
♡ B L O G:
♡ 6 W E E K M E A L P L A N:
♡ T I K T O K:
♡ I N S T A G R A M:
♡ F A C E B O O K:
#pumpkincookies #oatmealpumpkincookies #shorts
Pumpkin Oatmeal Cookies | Hill Street Recipe
Take your cookie game to the next level with these soft, chewy treats. The mix can be balled and frozen before baking, allowing you to cook a smaller batch at a time. Simply defrost and cook them as you need. They are best the day they are baked but will last up to 5 days in an airtight container.
How long will it take?
25 minutes
What’s the serving size?
Makes about 18 cookies
What do I need?
1 cup plain flour
½ teaspoon bicarbonate of soda
½ teaspoon nutmeg
½ teaspoon ginger
1 teaspoon ground cinnamon
¼ teaspoon salt
115 grams unsalted butter softened
100 grams brown sugar
50 grams caster sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/3 cup pureed pumpkin
1 ½ cups rolled oats
How do I make it?
Preheat oven to 180°C.
Whisk flour, bicarb soda, spices and salt in a large bowl. Set aside.
Cream together the butter, brown sugar, and caster sugar for 1-2 minutes until well combined. Add the egg yolk and vanilla extract and mix until fully combined. Then mix in the pumpkin puree until well combined.
Slowly add the dry ingredients, mixing well. Finally fold through the rolled oats until just combined.
Cover the cookie dough and refrigerate for 30 minutes.
Line two baking trays with baking paper. Remove dough from fridge, scoop out a heaped tablespoon of dough and roll into a ball. Gently flatten with your hand and then place on the baking tray. Repeat with remaining dough.
Leave room between each cookie on the tray as they will spread during cooking.
Bake in separate batches for 9-12 minutes or until the edges of the cookies are lightly browned and the top is set. Remove from the oven and cool on the baking tray for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
PUMPKIN OATMEAL POWER COOKIES | easy, healthy recipe
Pumpkin Oatmeal Power Cookies are an easy healthy recipe that is nutrient-dense and absolutely delicious. Stuffed with oatmeal, chocolate chips, pecans, and shredded coconut this cookie is hearty enough for breakfast and also great before or after your favorite workout.
PRINT RECIPE:
Subscribe to my channel:
❤︎ FAVORITE FOODS + KITCHEN TOOLS ❤︎
11-Cup Food Processor:
Pumpkin Puree:
Rimmed Baking Sheet:
My Kitchen Knife:
Glass Mixing Bowls:
❤︎ LET'S CONNECT ❤︎
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
TWITTER:
TIME STAMPS
0:00 Intro
0:41 Making oat flour
1:08 My new food processor
1:27 Adding dry ingredients
2:14 Adding wet ingredients
2:25 Choosing Pumpkin Puree
3:19 The Add-Ins
3:49 Forming the cookies
4:40 Healthy eating tip
5:16 Enjoy!
PUMPKIN OATMEAL POWER COOKIES
1 cup oat flour
1/4 cup rolled oats
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup melted coconut oil
1/2 cup pumpkin puree
1 egg
1 tsp vanilla extract
1/2 cup coconut sugar
1/3 cup unsweetened shredded coconut
1/3 cup chocolate chips
1/3 cup pecans, chopped
Preheat the oven to 350 F. Line a rimmed baking sheet with parchment paper or a silicone mat.
Stir together the oat flour, oats, cinnamon, pumpkin pie spice, baking soda, and salt, in a large bowl until combined.
Whisk together the coconut oil, pumpkin puree, egg, vanilla, and coconut sugar in a medium bowl.
Pour the liquid ingredients into the dry ingredients and mix until well incorporated. Add in the coconut, chocolate chips, and pecans and stir until combined.
Scoop one heaping tablespoon of dough and shape it into a cookie. Place on the prepared baking sheet and continue until you have 12 cookies.
Bake for 15 minutes or until fragrant, lightly browned, and set through. Cool and enjoy.
NOTES
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
NUTRITIONAL ANALYSIS
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 167mg | Potassium: 91mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1624IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Disclaimer: product links may include affiliate links.
#pumpkincookies #pumpkinoatmealcookies #healthycookierecipe