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.
… with deep flavors of chewy oats, rich cocoa, and subtle flavor of pumpkin, these cookies are perfect.
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!
You’ll love them!
Kitchen Sink Chocolate Cookies Autumn Style (gf,v)
Recipe Type: Dessert
Cuisine: Gluten Free, Vegan
Author:
Prep time:
Cook time:
Total time:
Serves: 16
Ingredients
- 3/4 cup gluten free flour blend
- 1/2 cup granulated sugar
- 1/3 cup cocoa powder
- 1 tbsp flaxseed meal
- 1/4 cup canola oil
- 1/3 cup pumpkin puree + 1 tbsp water
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup rolled oats (I use Bob’s Red Mill Gluten Free Oats)
- 1/2 cup chocolate chips
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees f.
- Beat sugar, oil, flaxseed meal, and pumpkin puree (with water) together. Mix in vanilla extract.
- Sift the flour, cocoa powder, baking powder and salt. Mix with wet ingredients.
- Fold in the rolled oats and chocolate chips. *
- Scoop out the dough with cookie scooper 2 inches apart on parchment paper.
- Bake 10-12 minutes.
Notes
*this batter can be refrigerated for up to 3 days, and be baked later on.
Yummy!
Hey! Can I use something else instead of pumpkin puree?
Hi, Ramona! I haven’t experimented with any substitute, but a mashed up banana would probably work well (and taste delicious too!). Let me know how they turn out!