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1
Preheat oven to 350u00b0F and line two baking sheets with parchment paper.
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2
In a large mixing bowl, stir flour, oats, baking soda, salt, and pumpkin pie spice. Add crumbled dark chocolate bar and set aside.
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3
In a small bowl, whisk coconut oil, coconut sugar, egg, and maple syrup. Use a paper towel to gently squeeze some of the moisture out of the pumpkin and stir into wet ingredients.
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4
Add wet ingredients to dry and mix until just combined. Don't over-mix the dough, as cookies will come out tougher than desired. Stop mixing when all the flour and oats are incorporated.
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5
If you have a cookie scooper, use it to scoop the dough in even portions onto baking sheet. Otherwise, roughly eyeball about 2 tablespoonfuls or the equivalent of golfball-sized portions onto baking sheet. Leave about 2 inches between each portion.
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6
Bake for 10-12 minutes. Ten minutes will yield softer, gooier cookies, and 12 minutes will yield crisper cookies. Cool slightly before serving.
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7
Store leftovers in an airtight container for up to 1 week. Enjoy!
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8
Notes:
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9
I chose rolled oats because I prefer the heartier, chewier texture, but if you prefer something more subtle, opt for quick-cooking oats instead.
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10
Brown sugar may also work instead of coconut sugar. I haven't tested this, but usually this swap works just fine.
