Chocolate Chip Pumpkin Cookies

What do you do when you want cookies for your meal preps, but don’t feel like buying a lot of ingredients? Use what’s in your cupboard along with a can of pumpkin puree. ‘Cause it’s fall, duh. I usually have oatmeal, and a few other baking ingredients in my cabinets, which can make whipping up a quick recipe relatively easy. Though I never know how they’ll turn out! These were a winner.

Start by preheating oven to 350 degrees. In a medium bowl add a quarter cup of coconut oil (melted, but not hot) and a quarter cup of coconut sugar. Using a whisk or a fork, whip the coconut oil and sugar together for a minute or two. Add two eggs, one cup of pumpkin puree, a teaspoon of pumpkin pie spice, and one and a half cups of gluten free oatmeal (either whole or quick oats depending on desired texture). Mix together. Add dairy free chocolate chips (as many as your heart desires - I probably used about three quarters of a cup).

Using a small ice cream scoop or two spoons, place cookie dough on a parchment lined baking sheet in desired size. Bake for 10-15 minutes until edges begin to lightly brown.

Cool on baking rack.

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Chocolate Chip Pumpkin Cookies

Gluten Free/Dairy Free/Refined Sugar Free

(Makes Approx. 10-12 cookies)

Ingredients:

• 1/4 cup coconut oil, melted, not hot

• 1/4 cup coconut sugar

• 2 eggs

• 1 cup pumpkin puree

• 1 tsp. pumpkin pie spice

• 1 1/2 cups gluten free oatmeal

• 1/2-3/4 cup dairy free chocolate chips

Directions:

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.

2. Whip together coconut oil and coconut sugar with whisk or fork.

3. Add remaining ingredients, except for chocolate chips. Mix until combined.

4. Add chocolate chips. Combine.

5. Using two spoons or small ice cream scoop place dough on lined baking sheet in desired size.

6. Bake for 10-15 minutes.

7. Cool on baking rack.

8. Enjoy! But stay hungry hungry ;)

9. Add remaining ingredients