Pumpkin Oat Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Photo courtesy of Kristen Massad
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Recipe type: Dessert
Serves: 16 cookies
Ingredients
  • 1½ cups unbleached all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • ¾ cup canola oil
  • ½ cup nonfat vanilla Greek yogurt
  • ⅓ cup 100% pumpkin puree
  • ¼ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 1 large egg, beaten
  • ¾ cup rolled oats
  • ¾ cup semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350°F. Coat two baking sheet with cooking spray or line with a silicone baking mat.
  2. In a medium bowl, sift together the flour, cinnamon, baking soda and salt.
  3. In a separate medium bowl, whisk together the oil, yogurt, pumpkin puree, granulated sugar, brown sugar and egg. Add the dry ingredients to the wet ingredients and stir to combine. Do not overmix. Fold in the oats and chocolate chips until evenly distributed.
  4. Scoop 1 heaping tbsp of the dough and, using clean wet hands, roll into a ball and place on the prepared baking sheet, leaving 1 inch between cookies. Repeat with the remaining dough to make a total of 16 cookies. Using clean wet hands, slightly press down on each cookie.
  5. Bake until a tester inserted into a cookie or two comes out clean, 14 to 16 minutes. Remove the baking sheet from the oven and transfer the cookies to a wire rack. Let cool for 10 minutes before eating.
Nutrition Information
Serving size: 1 cookie Calories: 257 Fat: 14g Saturated fat: 3g Trans fat: 0g Carbohydrates: 32g Sugar: 20g Sodium: 236mg Fiber: 1g Protein: 3g Cholesterol: 12mg
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/pumpkin-oat-chocolate-chip-cookies/