Get excited for Halloween with these Healthy Pumpkin Chocolate Chip Oatmeal cookies! With double the sweetness from chocolate chips AND dried cranberries, you won’t be able to get enough!
Ingredients
1/2 cuppumpkin puree
1 large egg
1 teaspoonpure vanilla extract
3/4 cupwhole wheat flour or all-purpose flour
1 and 1/2 cup old fashioned rolled oats
1/4 cupgranulated sugar
1/4 cup packed dark brown sugar
1/4 teaspoonbaking powder
1/2 teaspoonbaking soda
1/4 teaspoonsalt
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoonground nutmeg
1/4 teaspoonground cloves
1/2 cup semi-sweet chocolate chips
1/2 cupdried cranberries
Directions
Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, salt, spices, chocolate chips, and dried cranberries. Fold together the wet and dry ingredients until just combined – do not overmix. The cookie dough will be very thick. Taste the dough and add a pinch of salt if needed.
Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 12-14 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for 3 days in an airtight container.
Gluten-Free: Use almond flour or oat flour instead of whole wheat or all-purpose flour.
Sweetener: Try these with 1/2 cup of coconut sugar instead of the listed brown sugar and granulated sugar. They’re so tasty!