Pumpkin Chocolate Chip Oatmeal Cookies

I love a good oatmeal cookie… They bring back that feeling of being a kid again! The smell in the house of cinnamon and nutmeg it just takes you back 🙂

I wouldn’t be me if I didn’t try to take one of my favorite treats a bit healthier… Swapping out a few ingredients for a some healthier choices really makes a big difference in calories, but not in taste!

These pumpkin chocolate chip oatmeals cookies are a delicious combination of the treat you grew up loving with that “fall” feel from the pumpkin, with some rich chocolate morsels. You won’t believe these are a healthier choice!

Now I’m a firm believer in enjoying the “real deal” desserts and treats once in a while, and this time of year – as least for me – I want to try everything from pumpkin treats to pies, peppermint mochas around Christmas, anything gingerbread… All of those things that make the season so special.

But if I ate everything I wanted… Let’s just say it wouldn’t be a good idea for me, haha…

That’s why I love to experiment with all my favorite flavors and create new, healthier options of these kinds of foods so I can enjoy the upcoming holiday season without feeling like I’m missing out!

TIP: For more of cinnamon kick swap out the chocolate chips for cinnamon chips!! YUM! 🙂

Pumpkin Chocolate Chip Oatmeal Cookies Ingredients:

[ingredients title=”Ingredients”]

• 2 cups all-purpose flour
• 2 cups old fashioned oats
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. clove
• 1 cup unsweetened applesauce
• 1 1/4 cup pumpkin puree
• 3/4 cup brown sugar
• 1/4 cup agave maple syrup
• 1 egg
• 3/4 cup semi-sweet chocolate chips

[/ingredients]

Directions:

[directions title=”Directions”]

1. Preheat oven to 350°. Line baking sheets with parchment paper.
2. In a medium bowl add flour, oats, baking soda, salt, cinnamon, nutmeg, and clove. Whisk until combined. Set aside.
3. In a large bowl using an electric mixer, mix together applesauce, brown sugar, pumpkin and maple syrup until smooth.
4. Add in egg and then vanilla, mix until just combined.
5. Start to slowly add the dry mixture into the wet mixture, don’t over mix.
6. Once all mixed together, fold in chocolate chips.
7. Using a tablespoon, measure out a heaping tbsp. and scoop onto prepared baking sheet, flatten slightly. Repeat until baking sheet is full (about 8).
8. Bake for 14-16 minutes.
9. Remove from oven let cool for a few minutes on baking sheet and then move to a wire rack to completely cool.
10. Repeat with the rest of your cookie dough.
11. This should make around 26 cookies (measured out with a heaping tablespoon per cookie).

[/directions]

Nutritional Information:

Servings: 13
Serving Size: 2 cookies

Calories: 223
Fat: 5 g
Carbohydrates: 40 g
Sugar: 25 g
Fiber: 3 g
Sodium: 7 mg (w/o added salt)
Protein: 4 g