Chocolate Chips Peanut Butter Pumpkin Cookies.

These cookies contain all of our favourite ingredients in my home; chewy oats, indulgent PB, pumpkin and chocolate.

Note; make sure your pumpkin is pure pumpkin puree.

You may substitute pumpkin for pureed butternut squash or pureed sweet potato, it’s your choice.


Makes about 18 cookies.

1/2 cup raw honey or pure maple syrup

1/2 cup all-natural unsalted peanut butter.

1/3 cup pumpkin puree

1/4 cup melted unrefined organic coconut oil.

1 large egg, room temperature.

1 tsp vanilla extract.

1/2 tsp baking powder.

1/2 tsp baking soda.

1/2 tsp fine-grain sea salt.

1/2 tsp ground cinnamon.

2 cups oat flour or ground oats.

1 cup old fashioned rolled oats.

1 cup dark chocolate chips.


Preheat your oven to 325 degrees, line a baking sheet with parchment paper.

In a large mixing bowl, whisk in honey, peanut butter, pumpkin puree and coconut oil.

Crack your egg in and add vanilla extract, stir until mixture turns thick and creamy.

In another mixing bowl, whisk together oat flour, rolled oats, baking soda, baking powder, salt and cinnamon.

Add the dry ingredients to your wet mixture, using a wooden spoon, mix until all the ingredients are well incorporated.

Add in chocolate chips, and gently stir to combine.

Use a small cookie scoop or a tablespoon, drop 2 tbsp portions, 2 inches apart onto the prepared baking sheet.

Gently press into a thick cookie shape, the cookies will not spread, they will remain the same shape as before baking.

Place your cookie sheet into your preheated oven and bake for about 12 minutes, switching baking sheets position halfway through baking. For nicely and evenly golden result.

Allow your cookies to cool for a few minutes on the baking sheet, before transferring to the racks for proper cooling.


Post Credits @cleanfoodcrush

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