These Pumpkin Oatmeal Chocolate Chip Cookies with Platteville Sunflower Oil would be a perfect addition to any Halloween or Fall Celebration this season! In addition, these cookies are accidently vegan meaning that eggs and dairy are not required to make this delicious recipe. The pumpkin puree acts as the binding ingredient in this case so eggs are not needed! Enjoy and have a Happy Halloween!
Ingredients:
¾ Cup All Purpose Flour
½ Cup Rolled Oats
¼ Cup Granulated Sugar
½ tsp Baking Powder
¼ tsp Salt
1 tsp Ground Cinnamon
½ tsp Ground Nutmeg
¼ tsp Ground Ginger
¼ Cup Maple Syrup
½ Cup Canned Pumpkin Puree
1 tsp. Vanilla Extract
2 Tbsp Platteville Sunflower Oil
¼ Cup Chocolate Chips
Directions:
Preheat oven to 350ºF and lightly grease a cookie sheet with sunflower oil or cover it with parchment paper. In a medium sized mixing bowl, combine flour, oats, sugar, baking powder, salt, and spices. Mix until well combined and set aside. In a separate bowl, combine maple syrup, pumpkin puree, and vanilla extract, and then stir in Platteville Sunflower Oil to incorporate. Add wet ingredients to dry ingredients, mixing until just combined. Fold in chocolate chips. Using a rounded tablespoon, drop dough onto prepared baking sheets, and flatten slightly. Bake 10-12 minutes, or until edges begin to turn golden brown. Remove from oven and let cool for 1 minute before transferring onto a cooling rack to cool completely.
Ingredients:
¾ Cup All Purpose Flour
½ Cup Rolled Oats
¼ Cup Granulated Sugar
½ tsp Baking Powder
¼ tsp Salt
1 tsp Ground Cinnamon
½ tsp Ground Nutmeg
¼ tsp Ground Ginger
¼ Cup Maple Syrup
½ Cup Canned Pumpkin Puree
1 tsp. Vanilla Extract
2 Tbsp Platteville Sunflower Oil
¼ Cup Chocolate Chips
Directions:
Preheat oven to 350ºF and lightly grease a cookie sheet with sunflower oil or cover it with parchment paper. In a medium sized mixing bowl, combine flour, oats, sugar, baking powder, salt, and spices. Mix until well combined and set aside. In a separate bowl, combine maple syrup, pumpkin puree, and vanilla extract, and then stir in Platteville Sunflower Oil to incorporate. Add wet ingredients to dry ingredients, mixing until just combined. Fold in chocolate chips. Using a rounded tablespoon, drop dough onto prepared baking sheets, and flatten slightly. Bake 10-12 minutes, or until edges begin to turn golden brown. Remove from oven and let cool for 1 minute before transferring onto a cooling rack to cool completely.
