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Food allergy guide and meal plans

No Bake Chocolate Chip Pumpkin Cookies

no bake oatmeal chocolate chip pumpkin cookies

November 6, 2013 //  by Marian Mitchell//  1 Comment

The season of pumpkin is well underway. Pumpkin is relatively new to me. I was never really into the whole pumpkin fad as I am not a huge fan of pumpkin pie. I know, I know. I’m not sure why. The texture is weird and I really am not a fan of cloves or nutmeg. Anyways…I decided to try a variation on my granola bites and it turned out REALLY good. I first shared this recipe with my monthly cooking class and they all loved them. Shared my cooking with my co-workers and they all loved them too. Now it is time to share with all you! These would be great for Thanksgiving and other holiday parties as they are easy to make, and don’t require using the oven (which is great when it’s already cooking a turkey or ham.)

oatmeal chocolate chip pumpkin cookies

 

Makes 18-20 cookies

  • 3/4 cup rolled oats
  • 1/2 cup oat flour (or make your own by blending ½ cup oats in a food processor until it becomes a powder.)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 4 tbsp sucanat (or sugar but I highly recommend replacing white sugar with sucanat)
  • 1 tsp cinnamon
  • 1 cup chocolate chips
  • 1/2 cup canned pumpkin (NOT pumpkin pie filling)
  • 2 tbsp water
  • 2 tbsp coconut oil
  • 1 tsp pure vanilla extract

Combine all dry ingredients and stir very well. In a separate bowl, combine all liquid (including pumpkin) ingredients and mix well. Add liquids to the dry ingredients. Once thoroughly mixed, using a large spoon, make into cookies or balls. Store in a covered container in the fridge for up to 5 days.

One person equated these cookies to raw cookie dough texture. As I am a HUGE fan of raw cookie dough, this made me happy. They are absolutely delicious and the texture is fantastic. Sure to be a hit all season long.

 

Category: Dessert, Recipes, vegan, vegetarianTag: cookie, dessert, fall, no bake, pumpkin, vegan, vegetarian, winter

Previous Post: «Roasted Acorn Squash Roasted Acorn Squash
Next Post: A Safe Gluten Free Thanksgiving Gluten Free Cranberry Apple Crumble»

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Comments

  1. Teresa

    September 8, 2015 at 5:29 pm

    Oh my gosh that looks AMAZING! I can’t wait to make this. I’ve made similar things, but this will be my first time with pumpkin. Thanks for the wonderful idea.

    Reply

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About UsHi friend! I'm Marian Mitchell. Health Coach, Chronic Disease Warrior, Mom, and lover of food. I help you navigate eating and living for Chronic Disease Management with meal plans, coaching, a podcast, and this website. You can thrive when you know what to do. I'm here to help.

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