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
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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.
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.
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.
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.
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PinIngredients
- 1 cup sprouted gluten-free baking mix or Trim Healthy Mama Baking Blend
- 3/4 cup gluten-free old fashioned oats*
- 3/4 cup homemade sweetener blend** or 1/3 –1/2 cup Trim Healthy Mama Sweet Blend
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup canned pumpkin
- 1/4 cup unsweetened applesauce
- 1 tablespoon golden flaxmeal
- 1 teaspoon vanilla extract
- 1/3 cup chopped 85% dark chocolate bar
Instructions
- Preheat oven to 350°. Line baking sheet with parchment paper.
- Stir together the flour blend, oats, sweetener, cinnamon, baking soda, sea salt in a medium bowl.
- Whisk the pumpkin, applesauce, flaxmeal, and vanilla in a small mixing bowl.
- Add the pumpkin mixture to the dry mix and combine.
- Stir in the chopped chocolate.
- Drop by rounded tablespoons onto lined baking sheet. Press down on tops of cookie to flatten.
- Bake for 15 minutes.
- Remove to wire rack to cool.
Notes
* 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
Kelly S. says
October 15, 2015 at 9:44 amI 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??
MamaShire says
October 15, 2015 at 10:09 amYes, I have tried it in several recipes. I am really liking being able to bake with something besides coconut and almond flour. 🙂 Here are two recipes that I have on my blog that use the sprouted gluten-free mix – https://mamashire.com/gluten-free-apple-pie/ and https://mamashire.com/brownie-bite-gluten-nut-sugar-dairy-egg-free/
Rhonda Devine says
October 19, 2015 at 4:49 pmJust got my sprouted flour and making these cookies today–they sound so yummy!
MamaShire says
October 19, 2015 at 7:20 pmOh, fun! I think you will like baking with sprouted flour. You’ll have to let me know what you think.
Sheryl says
October 28, 2015 at 11:56 amThese 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 says
October 29, 2015 at 9:29 pmThank you! I don’t have the carb/fat count on these. I will do that soon and let you know.
Valerie says
November 17, 2015 at 10:36 pmI 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!