Grandma’s Hearty Chocolate Chip Pumpkin Oatmeal CookieBy The Living Healthy Mom
Grandma’s Hearty Chocolate Chip Pumpkin Oatmeal Cookie Treat is scrumptious and is dedicated to my amazing mom (my kid’s Grandma), who has been my inspiration for so many things in my life including; healthy eating and healthy baking.
The Living Healthy mom pumpkin oatmeal cookies are really healthy for kids and make great snacks
DID YOU KNOW? The beta-carotene that pumpkins are so known for helps reverse skin damage that is created from the sun and can actually help prevent sun damage. It is a natural sun screen that can help protect the fragile skin of our kids’ when they are out playing in the sun shine!
Overview of the Pumpkin Oatmeal Cookie Recipe:
These pumpkin oatmeal cookies combine date sugar and raw honey as the natural sweeteners. The added banana, flax seed, whole grain oats, wheat germ and wheat bran pack this pumpkin cookie with enough nutrients that any child would feel great. In addition, the pumpkin oatmeal cookie recipe also uses only Quinoa flour; a type of flour that contains the same complete protein that meat has, without the fat.
I love bringing these oatmeal cookies on our picnics as they really fill you up and taste amazing! My little 2 year says…..”more pumpkin cookie mommy!”
Chocolate chips versus carob chips for this pumpkin cookie? I have made this oatmeal pumpkin cookie with both grain sweetened chocolate chips and with carob chips and it is truly just as good either way.
Grandma’s Hearty Chocolate Chip Pumpkin Oatmeal Cookie Recipe
- 1 1/2 cups of Quinoa flour
- 2 cups of whole grain rolled oats
- 1 teaspoon baking soda
- 1/2 cup date sugar
- 4 tablespoons of wheat germ
- 4 tablespoons of wheat bran
- 4 tablespoons of oat bran
- 2 tablespoons of flax seed
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup grain sweetened chocolate chips or carob chips
- 1 cup of pumpkin
- 2 eggs
- 1 cut cup banana
- 1 teaspoon vanilla
- 1/2 cup raw honey
- 2 tablespoons light olive oil
- Preheat oven to 350 degrees F.
- Combine pumpkin, eggs, raw honey, olive oil, date sugar and vanilla in a processor. Manually mix in banana after.
- In a separate bowl combine flour, wheat germ, oat bran, wheat bran, baking soda, cinnamon, nutmeg, whole grain oats and flax seed.
- Add the flour mixture to the wet mixture and stir by hand until mixed. Add in chocolate chips.
- Bake at 350 degrees for 15-17 minutes.
- Makes 24 cookies
Freezer tip: Put these pumpkin oatmeal cookies in the freezer and take them out the day you want to eat them. You can even microwave them for 10 seconds to enjoy the decadent taste of the melted chocolate chips or carob chips, combined with the whole grain oats.
Note: Grain sweetened chocolate chips and carob chips can be found in any health food store.
Recommendation: This healthy cookie tastes better after it has sat overnight. I am not sure why this is the case, but I have noticed this time and time again with a lot of whole grain baking. This pumpkin cookie also freezes really well, and tastes just as good then when you made it.