Pumpkin Oatmeal Chocolate Chunk Cookies

1. 1

   Preheat oven to 350u00b0F and line two baking sheets with parchment paper.

2. 2

   In a large mixing bowl, stir flour, oats, baking soda, salt, and pumpkin pie spice. Add crumbled dark chocolate bar and set aside.

3. 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.

4. 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.

5. 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.

6. 6

   Bake for 10-12 minutes. Ten minutes will yield softer, gooier cookies, and 12 minutes will yield crisper cookies. Cool slightly before serving.

7. 7

   Store leftovers in an airtight container for up to 1 week. Enjoy!

8. 8

   Notes:

9. 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.

10. 10

    Brown sugar may also work instead of coconut sugar. I haven't tested this, but usually this swap works just fine.

* Per serving · 4 servings · Values may vary.