Once Fall hits, pumpkin flavor is in full mode. Last year I was completely against anything that had to do with pumpkin; which I have no idea why- I think I just found it to be a little annoying or over the top. I did (& still do), however love this homemade pumpkin bread that my mom makes- it is SO good but other than that I never cared for it too much.
This season is a little different, I made a pumpkin turkey chili over the weekend, I add pumpkin spice into my hot drinks or morning oatmeal, and now we have these chocolate chip pumpkin oatmeal cookies! I think once I started to realize just how good it was for you, how comforting it is, and how tasty it was- I then, become part of the obsession.
These cookies are a variation of the 3 ingredient banana oatmeal cookies that I have on my blog; (they also remind me of these cookies too; they are both sweet & savory) - this time I added in pumpkin puree, chocolate chips, and a heavy dash of pumpkin spice. They are really easy to make, filling, slightly sweet from the banana, and you just need one bowl- easy clean up!
I like when recipes are SIMPLE and do not require many ingredients; not because I don’t have the time- I just know when I see a recipe that I love that requires 20+ ingredients; chances are I won’t make it or am missing just a few. I found that when recipes are a bit easier to make, less ingredients, chances are everyone has what they need at home; so you can make them right away!
Now that it is fall, I tend to keep a few extra cans of pumpkin puree on hand. You can use it in your oatmeal, make pumpkin bread, my chili, chia puddings, smoothies, or even your coffee. So, even if the recipe, like this one calls for 1/2 cup- the leftovers can be saved and used within that week at a later time.
For this recipe, I didn’t add in any extra sugar (maple syrup, coconut sugar, honey) because for me, the banana and the chocolate chips are the perfect amount of sweetness. It also depends on the ripeness of your banana- if it is completely brown you will obviously have a more sweeter cookie and if the banana is a little green or yellow, it will be less sweet. You can taste the mix before you bake the cookies and then decide if you need to add in a little bit (1-2 tbsp.). The recipe made about 7 cookies and you can store them in the fridge for up to a week or freeze them for longer. I eat the cookies cold, but you can also place them under the broiler just for a few minutes until they are warm and the chocolate begins to melt….
Prep time: 10 minutes
Bake time: 15-20 minutes
total time: less than 30 minutes
1 medium banana (mine wasn’t fully ripe)
1 cup gluten free rolled oats
1 tsp. baking powder
1 tbsp. chia seeds
dash of sea salt
1 tsp. or more of pumpkin spice
dash of cinnamon
1/2 cup canned pumpkin puree
2 tbsp. dairy free chocolate chips (I love Enjoy Life)
small handful of chopped walnuts (optional)
Optional; if you need to add in sweetener, add 1-2 tbsp. of EITHER: maple syrup, coconut sugar, or honey.
Pre-heat your oven to 400 degrees and line a baking sheet with parchment paper.
In a medium bowl, mash the banana with a fork. If it is still a little clumpy that is OK.
Add the above ingredients to the bowl with the banana and mix until well incorporated. Taste test and adjust.
Scoop out about 2+ tbsp. of the mixture and add to baking sheet.
Bake at 400 degrees for about 15-20 minutes. Check after 15 minutes; the bottoms of the cookie should start to brown and the top will be slightly crispy.
Store in an airtight container for up to a week in the fridge or freeze!