We strive to give you our best recipes in all our reviews, but we all know that when it comes to desserts, sometimes our hands are just a bit tied by the need to keep the sugar low. This recipe, however, will knock your socks off. The soft muffin-top like cookies are beautifully spiced and just sweet enough and packed with nutrients from the oats and pumpkin. Best of all: they freeze gorgeously. Make a batch, lay ’em flat on a baking sheet for a couple hours, then toss into a freezer bag for storage and you’ve got responsible sweet treats on hand for those sugar-snack attacks.
Pumpkin Chocolate Chip Cookies
Pumpkin and chocolate are a wonderful combination, especially when paired with that classic fall spice combination. Lightly sweetened with dates, these cookies are delicious and keep the sugar in your treats low.
Servings: 15 (44 g )
Prep Time: 30 min.
Cook Time: 2 hours 30 min.
Ingredients
- 6 dates
- 1 cup instant oats
- ¾ cup whole wheat flour
- 2 tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. ginger
- 1½ tsp. baking powder
- ¼ tsp. salt
- 2 Tbsp. olive oil
- ¾ cup pumpkin purée
- 1 tsp. vanilla extract
- 3 Tbsp. dark chocolate chips
Directions
- Soak dates in enough warm water to cover for at least 1 hour. Purée with just enough of the water to achieve a smooth paste.
- Preheat oven to 325°F.
- Stir together oats, flour, cinnamon, nutmeg, ginger, baking powder, and salt in a medium bowl.
- In a separate bowl, whisk together oil, pumpkin purée, and vanilla. Stir in the puréed dates.
- Add in the flour mixture, stirring just until incorporated. Fold in the chocolate chips.
- Drop the cookie dough into 15 rounded scoops onto a baking sheet. Bake until springy to the touch (12-15 minutes). Cool on the pan for 10 minutes before moving to a wire rack to cool completely (1 hour).