Cookies are one of my all-time favorite desserts, especially chocolate chip cookies. So if there's any time that I can make a cookie and add in chocolate, I'm all in! This past weekend, I put up polls on Instagram asking if people are interested in breakfasts or desserts, and if they'd like pumpkin or apple flavored breakfasts or desserts. The results came back in favor of pumpkin-flavored desserts. So brings us to the creation of these loaded pumpkin cookies!
Naturally I've packed nutritious ingredients in these cookies with healthy fats like nut butter, pumpkin seeds, and ground flaxseed and also fiber with the complex carbohydrates (rolled oats and flaxseed). This recipe is gluten-free, but you can make it with regular oats and flour if desired. Plus, if you'd like to swap out the tart cherries for more chocolate chips, by all means! I just like the addition of another flavor and texture.
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Everything But the Kitchen Sink Pumpkin Cookies Makes about 15 cookies
Ingredients:
2 eggs
1/2 cup creamy almond or cashew butter
1 tsp vanilla
1/2 cup pure pumpkin
2 Tbsp honey
1/2 cup gluten-free rolled oats
3/4 cup gluten-free flour
2 Tbsp ground flaxseed
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp pumpkin seeds
2 Tbsp dried tart cherries (you could also use raisins or cranberries)
1 Tbsp chocolate chips
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How-to:
Pre-heat oven to 350 degrees.
In a large bowl, add the eggs, nut butter, vanilla, pumpkin, and honey. Mix until well combined.
In a separate bowl, add the rolled oats, GF flour, ground flaxseed, cinnamon, ginger, baking power and baking soda. Stir until combined.
Slowly mix the dry ingredients into the wet ingredients until a dough-like consistency forms and the flour is well incorporated.
Then stir in your mix-ins (pumpkin seeds, cherries, chocolate chips).
Prepare your baking sheets with non-stick spray or a silicon mat.
Scoop about 1 1/2 Tbsp of dough (you can use a melon baller or ice cream scoop)
Note: the cookies do not spread, so you can bake them on one sheet. You can also flatten the dough if you'd like a flatter cookie.
Bake for about 12-14 minutes or until golden brown.
Enjoy or store in an air-tight container.
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