These pumpkin chocolate chip snacking cookies are the perfect recipe to have in your back pocket for those days when you need to satisfy the sweet tooth but don’t want something that will leave you with a midday sugar crash. These fit the bill for an everyday dessert or as a satisfying midday snack.
I have a serious sweet tooth. Not necessarily in the fancy cakes, ice cream sundae, sugar cookie sense. More in the wanting something seriously satisfying after most meals sense. Nine times out of 10, I want something that will actually fill me up, leave me satisfied, and not weigh me down. Most times, that looks like some dates with peanut butter, fruit, peanut butter toast, a dark chocolate peanut butter cup, or a bowl of cereal. Don’t get me wrong, there are definitely times when nothing but a bowl of ice cream or brownie will do, but, most of the time, I want a healthy-ish sweet tooth satisfier.
I’ve been making these Lunchbox Chocolate Chip Cookies from Forks Over Knives for a while now and they totally fit the bill for my go-to kind of dessert…satisfying, chocolatey, actually fill me up. I need something that won’t kill my energy midday when I go in for my post-lunch fill.
I decided to make my go-to snacking cookie into a more fall-like dessert. Enter these Pumpkin Chocolate Chip Snacking Cookies. These cookies are simple to make, require one bowl, and can be thrown together in minutes. They are delicious enough to satisfy the sweet tooth but contain nutrient-dense ingredients that won’t cause a midday sugar crash. I like them best with a cup of coffee during Baby K’s afternoon nap. Give them a try and let me know what you think!
Pumpkin Chocolate Chip Snacking Cookies
Makes 12-15 cookies
Adapted from Forks Over Knives
1/3 cup canned pumpkin
1/3 cup peanut butter (you can sub another nut butter here if you’d like)
1/2 cup sugar
1 tablespoon ground flaxseed
1 teaspoon pure vanilla extract
1 1/3 cup oat flour (I blend 1 1/3 cup oats in my Vitamix until finely ground)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon pumpkin pie spice
1/3 cup chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat mat. In a medium bowl, cream together pumpkin, nut butter, and sugar. Add flaxseed and vanilla and stir to combine.
Add oat flour, baking soda, salt, and pumpkin pie spice. Mix to combine. Stir in chocolate chips.
Portion out 1-2 tablespoons dough and place on cookie sheet. Lightly press down on cookies to flatten as they will not spread during baking. Bake for 12-15 minutes until lightly browned.