Pumpkin Oatmeal Chocolate Chunk Cookies

Pumpkin oatmeal chocolate chunk cookies that are crunchy on the outside, chewy on the inside. Gluten-free, Dairy-free, Sugar-free, Egg-free, THM-Crossover

Pumpkin Oatmeal Chocolate Chunk Cookies - Gluten-Free - MamaShire.com

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These pumpkin oatmeal chocolate chunk cookies are delightful little treats with a crunchy outside and a chewy inside. They make me think of a cross between an oatmeal cookie and those pumpkin treats that you can buy that have the little faces on them, but a healthier version with the added bonus of being gluten-free, dairy-free, sugar-free, and egg-free.

Pumpkin Oatmeal Chocolate Chunk Cookies - Gluten-Free - MamaShire.com

My daughter and I both thought these would be yummy for an afternoon snack with coffee or tea or to serve them alongside of a lean protein for a flavorful breakfast.

Pumpkin Oatmeal Chocolate Chunk Cookies - Gluten-Free - MamaShire.com

I like to keep some Lindt 85% Cocoa Chocolate bar already chopped and stored in a jar so I can quickly add it to recipes like these cookies.

Pumpkin Oatmeal Chocolate Chunk Cookies - Gluten-Free - MamaShire.com

Trim Healthy Mamas these cookies are a Crossover. If you don’t have a sprouted gluten-free baking blend than you should be able to substitute with the THM Baking Blend. I haven’t tried it so you may need to tweak the liquid ingredients, as I think the THM Baking Blend is a thirstier flour. You can use this sweetener chart to make adjustments if using a different type of sweetener.


Pumpkin Oatmeal Chocolate Chunk Cookies

Pumpkin Oatmeal Chocolate Chunk Cookies - THM Crossover
  • Author: MamaShire
  • Yield: 24-30 cookies
  • Category: Dessert



  1. Preheat oven to 350°. Line baking sheet with parchment paper.
  2. Stir together the flour blend, oats, sweetener, cinnamon, baking soda, sea salt in a medium bowl.
  3. Whisk the pumpkin, applesauce, flaxmeal, and vanilla in a small mixing bowl.
  4. Add the pumpkin mixture to the dry mix and combine.
  5. Stir in the chopped chocolate.
  6. Drop by rounded tablespoons onto lined baking sheet. Press down on tops of cookie to flatten.
  7. Bake for 15 minutes.
  8. Remove to wire rack to cool.


* You can use sprouted oats or non-sprouted, just be sure they are gluten-free.
** Homemade Sweetener- Mix 1 cup of erythritol and 1 teaspoon stevia



  1. Kelly S.

    I have been wanting to try that sprouted gluten-free flour mix. I’m excited to find a recipe with someone who has used it!

    Have you tried it in any other E recipes??

  2. Rhonda Devine

    Just got my sprouted flour and making these cookies today–they sound so yummy!

    • MamaShire (Author)

      Oh, fun! I think you will like baking with sprouted flour. You’ll have to let me know what you think.

  3. Sheryl

    These look amazing! I follow Trim Healthy Mama mealplan and these look like they would fall into our “E” meal-type. (highercarb/lower fat) Do you know the carb/fat breakdown on these so I could know the serving size? Thanks…

    • MamaShire (Author)

      Thank you! I don’t have the carb/fat count on these. I will do that soon and let you know.

  4. Valerie

    I plan to make these soon! They look like they would fall into the “E” category; I would just have to figure out how many carbs each cookie has. They sure look good!


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