cooking ala mel

healthy recipes and the occasional craft

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Pumpkin Oat Chocolate Chip Cookies (Gluten Free)

I don’t know what it is about fall, but I’m all about comfort.  Primarily in the comfort of good friends, since I don’t have much time for the comfort of a good book.  I’ve recently got back in regular touch with my two very best friends, who I don’t get to see often, so I’ve been relishing in the regular contact. And of course, with fall comfort, comes comforting recipes..

..My first pumpkin recipe of the season!  I’m on a cookie kick, so of course I started out with some pumpkin cookies.  I made these ones gluten free, just for a bigger health boost (with almond and oat flours).  These remind me of an old fashioned spiced oatmeal cookie, with a burst of pumpkin flavor.  Talk about comfort at its finest.

With these cookies, I doubled the recipe and made both extremely large cookies and regular sized.  From a double batch, I got about 6 extra large and 12 regular sized cookies.  After making the extra large ones, I kind of wonder why I did.. I probably won’t eat a large one in one sitting.  It was fun to make, though!  I’ve never made large cookies before..

I wanted to make these crispy, but I didn’t bake them quite long enough to get the crisp factor I wanted. Honestly, though, the flavor is perfect for a soft cookie.  It’s not cakey like regular pumpkin cookies, so I was okay with it!  The oats kept it from being too cakey.
Oh, and by the way, isn’t this jack-o-lantern jar the cutest?  My sister, Jenny, made it for me last year.  It’s actually the only Halloween decoration I have, haha!
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Pumpkin Oat Chocolate Chip Cookies (Gluten Free)

yields about 1 dozen (12) cookies

Pumpkin Oat Chocolate Chip Cookies (Gluten Free)

  • 1 cup almond flour
  • 1 cup oat flour (ground oats)
  • 1 tsp cinnamon
  • 2 Tbsp corn starch
  • 1/2 tsp kosher salt
  • 1 tsp baking powder
  • 1/4 cup butter, softened
  • 1/4 cup coconut oil
  • 13 packets Truvia (or about 1/2 cup sugar)
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/2 cup pumpkin purée
  • 2 tsp vanilla
  • 1/2 cup dark chocolate chips

In a medium bowl, combine the flours, cinnamon, corn starch, salt, and baking powder. Set aside.

In the bowl of a stand mixer, cream the butter, coconut oil, truvia, and sugar, until light and fluffy. Stir in the pumpkin and vanilla, until well mixed. Slowly stir in the flour mixture, and then fold in the chocolate chips.

Form the dough into balls about 2 oz. in weight (or 2-3 T), and place on a parchment or silicone lined baking sheet. Flatten with the palm of your hand (they will not spread much during baking).

Bake at 350ºF for 15-18 minutes, until lightly browned around the edges. Allow to cool on the baking sheet slightly before removing to a wire rack to cool.

Store in an airtight container.

https://cookingalamel.com/2012/10/pumpkin-oat-chocolate-chip-cookies-gf.html