Kitchen Sink Chocolate Cookies Autumn Style (gf,v)

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I am a fan of chocolate, pumpkin, and oats, so why not combine them in a cookie?  My kitchen sink cookies  are all of the things that make up Autumn.

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… with deep flavors of chewy oats, rich cocoa, and subtle flavor of pumpkin, these cookies are perfect.

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They’re wonderful for a quick snack and can be made with so many variations to make it your own.  Some things to add many be some pecans, nutmeg, pumpkin spice – there are endless possibilities!

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You’ll love them!

Kitchen Sink Chocolate Cookies Autumn Style (gf,v)
Author: 
Recipe type: Dessert
Cuisine: Gluten Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • ¾ cup gluten free flour blend
  • ½ cup granulated sugar
  • ⅓ cup cocoa powder
  • 1 tbsp flaxseed meal
  • ¼ cup canola oil
  • ⅓ cup pumpkin puree + 1 tbsp water
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup rolled oats (I use Bob's Red Mill Gluten Free Oats)
  • ½ cup chocolate chips
  • 2 tsp vanilla extract
  • ½ tsp cinnamon
Instructions
  1. Preheat the oven to 350 degrees f.
  2. Beat sugar, oil, flaxseed meal, and pumpkin puree (with water) together. Mix in vanilla extract.
  3. Sift the flour, cocoa powder, baking powder and salt. Mix with wet ingredients.
  4. Fold in the rolled oats and chocolate chips. *
  5. Scoop out the dough with cookie scooper 2 inches apart on parchment paper.
  6. Bake 10-12 minutes.
Notes
*this batter can be refrigerated for up to 3 days, and be baked later on.

 

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