I’m so excited to share my FAVOURITE new fall cookie recipe with you!
These soft, chewy and double chocolaty cookies with a hint of pumpkin flavour are quick & easy to make, naturally sweetened and totally kid (and mom) approved!
They pack perfectly in a lunchbox and freeze like a dream so make sure you bake a double batch!
Preheat oven to 350°F. Line 1 baking sheet with a silicone baking mat or parchment paper.
In a large bowl, mix maple syrup, pumpkin puree and vanilla until well combined.
Add in the cocoa powder, cinnamon and salt and mix again until well combined.
Add in the rolled oats 1/2 cup at a time mixing batter each time to make sure oats are completely covered with chocolatey goodness!
Lastly stir in the chocolate chips.
Using a medium cookie scoop (about 2 tablespoons) scoop the cookie dough portions onto prepared baking sheet at least 1 inch apart. Gently flatten and shape cookies with your hands.
Bake 10-11 minutes and enjoy!
Note: You can sub the pure pumpkin with sweet potato, banana or any nut/seed butter.
I’m Jenny. I live in Toronto, Canada with my husband Andrew, children Abigail & Brookson, & dog Ellie.