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Oatmeal Pumpkin Chocolate Chip Cookie

This is one of my absolute favorite fall recipes! I only make these during the fall. I look forward to these cookies every year. Since they are only baked during the season, they are treasured and deeply enjoyed! I hope they bring you as much joy, as they have brought me.

I often bake up a batch and share with my family and friends.


— ¾ cup coconut oil, melted

— ½ cup Turbinado or Monk sugar

— 1 egg

— 1 cup gluten free all-purpose flour (regular all-purpose flour can be substituted)

— 1 cup oat flour

— 1 cup gluten free oats (regular oats can be substituted)

— 1 tsp baking soda

— 2 tsp cinnamon

— ½ tsp sea salt

— 1 cup canned pumpkin

— 1 ½ cup chocolate chips

In a large mixing bowl, mix coconut oil, sugar, and eggs. Mix in baking soda, cinnamon, and

salt. Gradually, add in the flour, oats, and pumpkin, mix well. Lastly stir in the chocolate chips. Drop by spoonful on a well-oiled cookie pan. Bake on 350 degrees for about 12 minutes. Remove from cookie sheet and let cool before eating. Makes about 5 dozen cookies.

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