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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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September 20, 2012

Healthy Pumpkin Oatmeal Chocolate Chip Cookies

After the pumpkin ice cream the other day, I needed to use up the remainder of the pumpkin puree in my fridge and what better way than to bake some Pumpkin Oatmeal Chocolate cookies?!

Pumpkin has so many's a great source of calcium, potassium and the antioxidant beta-carotene, which converts into vitamin A.  Any way to sneak into my kid's diets is a win-win.

These cookies are a healthy version, there's no butter, and a small amount of sugar and oil.  My kids eat almost anything that include chocolate chips so if they want a cookie in their lunch for school, it's gonna be a 'healthy' one.  No need for the extra sugar rush during school.

Mix the whole wheat and all-purpose flours together with the baking soda, baking powder, sea salt and Chinese 5-spice and set aside.

Whisk together the egg, oil, vanilla extract and pumpkin puree.  Then combine the two bowls, add the oats and chocolate chips.

Bake for a good 15 minutes and your done.  Oh and the bonus.....your house will smell AMAZING.

Pumpkin Oatmeal Chocolate Chip Cookies

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
1/3 cup canola oil
2/3 cup packed brown sugar
1 large egg
1 tsp vanilla extract
1 tsp Chinese 5-spice powder
3/4 cup pumpkin puree
3/4 cup old fashioned oats
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  In a medium bowl, whisk together flours, baking powder and soda, salt, Chinese 5-Spice; set aside.

In a large bowl, whisk together oil, sugar, egg, vanilla.  Add pumpkin and then add flour mixture and stir to combine.  Mix in the oats and chocolate chips.

Use a tablespoon to scoop up cookie dough and roll into ball, place on lined cookie sheet about 1 1/2 inches apart.  Bake until lightly browned, about 15-17 minutes.

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Nancy Sands Johnson said...

Nancy - I'm going to try to make these gluten-free. I'll let you know how it goes! They sound delicious and we have a ripe sugar pie pumpkin in the garden that needs to be eaten!

Brittany Houck said...

Do you think if I used almond flour and not put in the oats that it would still work? I am interested in trying! Yesterday I made a pumpkin ginger soup. So I need to get rid of my pumpkin puree as well! Check out my blog if you have a second!