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Gluten-Free Pumpkin & Oat Chocolate Chip Cookies

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Pumpkin-Oat-Chocolate-Chip-Cookies-Vegan Have you ever made something that you just could’t bear to eat because it was cute?

For me, it was these cookies. LOOK AT THE CUTENESS!

Pumpkin-Oatmeal-Chocolate-Chip-Cookies A gorgeous orange-brown colour, so perfect for fall. So delicious for fall. So cute, so cute, so cute!

These pumpkin cookies are studded with mini chocolate chips, and made with gluten-free flour and oats, making them a delicious, gluten-free fall treat.

And they’re cute!

Pumpkin-Oat-Chocolate-Chip-Cookies I got over the “can’t eat them ’cause they’re cute” problem quite fast, because although they are cute, surely they are delicious, especially with that yummy pumpkin scent swirling around in the air.

Verdict? Yes. Yes they are delicious. Now I must eat another. And another more. And another… um, okay, don’t pay any attention to me over here.

Vegan-Pumpkin-Oat-Chocolate-Chip-Cookies

Oat-and-Pumpkin-Chocolate-Chip-Cookies If you’re a pumpkin lovah like me, you will love these delicious (and cute!) little cookies. I won’t judge you if you eat 5 in one sitting like I did. Okay fine, it was 6. Cough.

Vegan-Oat-&-Pumpkin-Chocolate-Chip-Cookies

Gluten-Free Pumpkin & Oat Chocolate Chip Cookies
 
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Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • ¾ cup sorghum flour
  • ½ cup gluten-free rolled oats
  • ¼ cup coconut sugar
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • ¼ cup maple syrup
  • ½ cup canned pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 1½ tbsp coconut oil
  • ¼ cup dairy-free chocolate chips
Instructions
  1. Preheat oven to 350F and line a baking sheet with parchment paper or a non-stick baking mat.
  2. In a medium sized mixing bowl, add flour, oats, sugar, baking powder, salt, cinnamon, pumpkin spice. Mix until well combined.
  3. In a small bowl, combine maple syrup, pumpkin, vanilla, and oil.
  4. Add wet ingredients to dry ingredients. Do not over-mix. Fold in the chocolate chips.
  5. Using 1 tablespoon per cookie, scoop dough onto your baking sheet, and flatten with your hand a bit.
  6. Bake 10 minutes, or until edges turn golden brown.
  7. Remove from oven and allow to cool for about 15 minutes.

 

Healthy & Delicious Trail Mix Cookies

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Healthy-Trail-Mix-Cookies

I was trying to come up with a way to get more nuts and seeds into my kids’ mouths, since they usually refuse to eat them unless they’re covered in chocolate.

I tried putting them in oatmeal, in smoothies, in cereal – anywhere I could sneak them in, but they always seemed to know, and they hated that I “tricked” them.

Trail-Mix-Cookies-Vegan

Even though I explained that they needed to eat their nuts and seeds in order to be healthy and get all of the nutrients these foods provided, they didn’t care.

They are kids, afterall. And kids don’t like it when you’re right and they’re wrong.

Trail-Mix-Cookies

I asked them how I could make them eat these seeds and nuts, and the only thing they agreed to try was if they were in cookies.

So, cookies it was. Of course, I didn’t want them to be loaded with sugar, so I loaded them up with lots of healthy options instead.

And a few chocolate chips. Because a few chocolate chips never hurt anybody.

Vegan-Trail-Mix-Cookies

And wouldn’t you know it – they ate the cookies! Which means they ate the seeds & nuts. Success!

The funny thing about this story is that they now ask for raw nuts on a regular basis. These cookies won them over! Thank you, trail mix cookies.

Adapted from Oh She Glows.

Healthy & Delicious Trail Mix Cookies
 
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Author:
Recipe type: Cookies
Serves: 24 cookies
Ingredients
  • 1 flax egg (1 tbsp ground flax + 3 tbsp water)
  • 1 cup oat flour (just take rolled oats and throw them in your food processor)
  • ½ cup almond flour (just take almonds and throw them in your food processor until they resemble a "crumb-y" flour)
  • ½ cup rolled oats
  • ½ cup sliced almonds
  • ¼ cup coconut sugar
  • ¼ cup shredded unsweetened coconut
  • ¼ cup chocolate chips (or finely chopped chocolate)
  • 2 tbsp sunflower seeds
  • 2 tbsp sesame seeds
  • 2 tbsp chia seeds
  • 2 tbsp dried cranberries
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1½ tsp baking powder
  • ¼ cup peanut butter
  • ¼ cup coconut oil
  • ¼ cup maple syrup or agave (I used maple syrup)
  • 1¼ tsp vanilla
Instructions
  1. Preheat oven to 350F and line a baking sheet with parchment paper or a baking mat.
  2. Mix together the ground flax and water in a small bowl and set aside for about 10 minutes.
  3. In a large mixing bowl, whisk together the rest of the ingredients, including the flax egg. Yes, add every last ingredient to your bowl!
  4. Scoop about 2 tbsp of the cookie "dough" and form into balls. Place them on your prepared baking sheet, and flatten slightly with your hand.
  5. Bake for 12-14 minutes, or until lightly browned on the bottoms. Allow to cool for at least 15 minutes before handling.

 

Vegan Chocolate Chip Cookies

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Vegan-Chocolate-Chip-Cookies

The other night I had a craving for chocolate (what else is new?), but I didn’t feel like going too heavy on the chocolate – just a hint of it would satisfy my cravings.

Chocolate chip cookies were the answer of course. Nothing is better than a homemade, fresh-from-the-oven chocolate chip cookie.

Am I right?

Chocolate-Chip-Cookies-Vegan

I’ve made quite a few vegan chocolate chip cookies, and they would either come out too crispy and flat, or too cake-like. Never anything right in the middle.

With a bit of experimentation, I landed on this recipe. And it’s been my go-to recipe every since. Everyone that eats these cookies loves them, and they can’t even tell that they’re vegan!

Vegan Chocolate Chip Cookies
 
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The most delicious vegan chocolate chips cookies I've ever had. They're perfect!
Author:
Recipe type: Cookies
Serves: 12 cookies
Ingredients
  • ½ cup vegan butter (I used Earth Balance)
  • ½ cup packed brown sugar
  • 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
  • 1 tsp vanilla
  • ½ tsp baking soda
  • ½ tsp salt
  • 1¼ cup kamut flour (or all-purpose)
  • ½ cup vegan chocolate chips (I used Enjoy Life)
Instructions
  1. Preheat oven to 350F and line a baking sheet with a baking mat or parchment paper. In a small bowl, mix together the ground flax seed + water for the flax egg, and set aside to thicken (at least 5 minutes).
  2. Add the brown sugar and butter to a large bowl and using an electric mixer, beat them together until creamy. Beat in the flax egg, vanilla, baking soda and salt.
  3. Beat in the flour, ¼ cup at a time, and then fold in the chocolate chips.
  4. Form the dough into small balls and place on your prepared baking sheet. Flatten slightly with the palm of your hand.
  5. Bake for 12-14 minutes. Allow to cool for at least 10 minutes before eating.

 

Mind Blowing Chocolate Chunk Oatmeal Cookies

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Chocolate-Oatmeal-Cookies

I’m just gonna come right out and say it:

Last week was my “special” time of the month. And during this time, I crave chocolate. Just like every other woman on the planet.

So, I did what any chocolate craving woman would do – I stuffed my face full of chocolate chips. The only thing I had on hand.

But then I thought – there has to be something better than this that I can make, that wont leave me slaving away in the kitchen for an hour (or more)!

Oatmeal-Chocolate-Cookies

I had planned on making chocolate chip cookies, but decided – nope. Not enough chocolate for me. So instead, I made my chocolate chip cookies with a few additions, chocolate CHUNKS (mmmm, more chocolate) and cocoa powder.

I get my ingredients out of the cupboards, and I’m about to grab my whole wheat flour, but then I realize – OMG, I’m out of flour! I’m out of flour! I will never eat cookies again!

After I sobbed for a bit, I put on my thinking cap. There has to be something I can use instead of whole wheat flour. I stared in my cupboards for about 10 minutes and finally I saw them… a big container of rolled oats.

YES! I can make oat flour! That will work!

And, it did. I made these cookies twice last week (don’t judge!), once with the oat flour and once with whole wheat flour (after I made my hubby grab some from the store on his way home from work). I actually liked these with the oat flour more than with whole wheat flour. Imagine that.

Mind Blowing Chocolate Chunk Oatmeal Cookies
 
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If you're craving chocolate, this recipe is for you, my friend. These cookies come together so quickly and easily and they are loaded with chocolate! Ooey gooey delicious chocolate. Enjoy!
Author:
Recipe type: Cookies
Serves: 1 dozen cookies
Ingredients
  • 1 flax egg (1 tbsp ground flax + 2 tbsp water)
  • ¼ cup coconut oil
  • ¼ cup peanut butter (use sunflower seed butter for nut-free option)
  • ½ cup brown sugar
  • 1 tsp vanilla
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 3 tbsp cocoa powder
  • ½ tsp salt
  • 1½ cups oat flour
  • ½ cup chocolate chunks
Instructions
  1. Preheat oven to 350F. Line a large baking sheet with a Silplat mat or parchment paper.
  2. In a small bowl, mix together the flax and water and set aside to thicken (about 10 minutes).
  3. In a large bowl, add coconut oil, peanut butter, brown sugar and vanilla. Mix the ingredients until very smooth.
  4. Add in the baking powder, baking soda, cocoa powder, and salt. Mix again until combined. Add in the oat flour and flax egg, and mix again.
  5. Finally, add in the chocolate chunks and stir by hand. Make sure everything is combined very well. Add a bit of plant milk if your batter is too dry, a tablespoon at a time.
  6. Roll batter into 12 large balls, place them on your prepared baking sheet, and press down gently on each ball, with the palm of your hand, to flatten.
  7. Bake for 12 minutes, then remove to a cooling rack. Allow to cool for at least 10 minutes.
Notes
*Use sunflower seed butter to make these cookies nut-free.
*Add a tablespoon or two of plant milk (almond, hemp, soy, etc.) to your batter if it is too dry to roll into balls.

To make oat flour: Take 1½ cups rolled oats and add to your food processor. Process until the oats resembles flour. 1½ cups rolled oats = 1½ cups oat flour.