The Lifestyle Digs

Recipe for Chocolate Chip Pumpkin Seed Oatmeal Cookies

I’m always trying to make my baking healthier, so here’s my recipe for chocolate chip pumpkin seed oatmeal cookies!

Pumpkin seeds are something I commonly keep in my cupboard, mostly because I use them in my trail mix granola bars. I buy them at Walmart, a brand called Joe’s Tasty Travels, but I’m not sure that brand is in the states. They’re plain, raw pumpkin seeds, but if you have roasted and salted, I’m sure that’ll make these cookies taste even better!

I suppose I could drizzle the pumpkin seeds in olive oil, sprinkle with salt, and bake them in the oven for a few minutes, but it seems like too much work for me!

My recipe for chocolate chip pumpkin seed oatmeal cookies makes about 30 cookies. Depending on how big you like your cookies, your yield might be more or less. The last time I baked these cookies, I got 33 of them.

And yes – they freeze really well!

I usually take a cookie or two and one of my home made granola bars when I go out to the stable to ride my horse. Hits the spot when I come in from riding the trails.

This could also be called the two thirds cookie recipe because many of the ingredients are measured in a 2/3 cup.

RECIPE FOR CHOCOLATE CHIP PUMPKIN SEED OATMEAL COOKIES

2/3 cup white sugar

2/3 cup brown sugar

1/2 cup coconut oil

1 tablespoon ground flax mixed with 2 tablespoons water (or 1 egg or egg substitute)

1/4 cup applesauce

1/2 teaspoon vanilla

1 1/2 cups whole wheat flour

1 cup oats (quick or whole – not instant)

1/2 teaspoon baking soda

pinch of salt (less than 1/4 teaspoon)

2/3 cup chocolate chips

2/3 cup pumpkin seeds

Preheat oven to 350 F degrees.

Spray non-stick baking spray onto baking sheet.

Use an electric mixer to combine the coconut oil, brown sugar, white sugar, flax egg, applesauce, and vanilla.

Add the flour, oats, baking soda, and salt and mix till combined.

Add the chocolate chips and pumpkin seeds until just combined and evenly distributed throughout the cookie batter.

Use a spoon to drop onto the prepared cookie sheet, and space them apart so they won’t expand into each other while baking.

Put in the oven for 10 minutes. Check and let them bake for another two minutes if needed.

They freeze really well! After they’ve cooled, I put them in a freezer bag and into the freezer so I’m not tempted to pig out.

HINTS

My recipe for chocolate chip pumpkin seed oatmeal cookies is healthier so I won’t feel as guilty eating them.

I use whole wheat flour, something I always keep on hand in my freezer to extend its shelf life, Keeps the creepy crawlers out too!

If all you have on hand is white flour, all purpose flour, then use what you have.

Adding a little applesauce to the cookie recipe, especially if it’s homemade, gives it a natural sweetener. And a little bit of a fruity kick. I kept asking myself, what’s giving this cookie that oomph. Applesauce! The not so secret ingredient!

I buy those snack pack applesauce packs so I always have some in the fridge. I’d just made applesauce in my Instant Pot and had some in the fridge, so I used that.

If you don’t have coconut oil, you can substitute butter or margarine.

I’ve been using ground flaxseed in a lot of recipes instead of eggs or other egg substitutes like Bob’s Red Mill egg replacer. Flaxseed has fiber and good omega oil. Read more about the health benefits from flaxseed at Web MD.

Flaxseed is way cheaper than buying eggs, and lasts a lot longer too. I always have it on hand in the cupboard or freezer, but I don’t often buy eggs. You can use an egg for this recipe, but I recommend introducing flaxseed into your baking.

I use semi-sweet or dark chocolate chips because those are what I have in the cupboard and/or freezer. Ha ha! The dark chocolate chips are slightly healthier.

I use quick oats, the kind that cook a minute and a half in the microwave and call it breakfast. I don’t like whole oats, often called old fashioned oats, in cookies, but taste is subjective. Use the kind of oats that you like. I doubt the instant oatmeal will work for this recipe. I don’t keep instant oatmeal in the house anyway.

My mixer is a Kitchen Aid that I bought 20 years ago and it’s still going strong. Great value for the money for that type of longevity in a kitchen appliance. I recommend waiting for Black Friday to see if they’re on sale at Amazon or other retailers.

Published by Cheryl @ The Lifestyle Digs on September 14, 2021.

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Easy Trail Mix Granola Bar Recipe
Healthy Tropical Banana Split

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