Pumpkin Oatmeal Chocolate Chip Cookies

This is a pumpkin twist on my healthy oatmeal chocolate chip cookies. Jeff experimented with autumn ingredients and created another fantastic cookie. You must try these easy and surprisingly nutritious cookies.

I first saw these cookies being made on The Plant Based Bistro's channel. I added a few additional ingredients to the recipe to my liking. This one is easy and fun, that you can add your own touches to, as well.

Cookie Ingredients:

• 2 cups old fashioned oatmeal

• 4 pitted Deglet Nour dates

• 1/2 cup 100% pure pumpkin

• 2 Tablespoons PB fit (peanut butter powder)

• 1 teaspoon pumpkin pie spice (Homemade recipe below)

• 1 teaspoon baking powder

• 1 teaspoon vanilla powder

• 1 heaping teaspoon cinnamon

• 1/2 teaspoon salt

• 2 Tablespoons maple syrup

• 1/4 cup dark chocolate chips

Helpful Tip: Extra pumpkin can be frozen very effectively. I portion it into 1/2 cup servings, freeze them, and next time you won't need to open a new can.

Homemade Pumpkin Pie Spice:

• 4 Tablespoons cinnamon

• 2 teaspoons ground ginger

• 2 teaspoons ground allspice

• 1 1/2 teaspoons nutmeg

• 1 teaspoon ground cloves

Directions for Pumpkin Pie Spice:

In a small bowl whisk all of the spices together, store in a airtight container for a year

Directions for Cookies:

1. Preheat the oven to 350 degrees.

2. In a Cuisinart food processor, place the rolled oats and dates and pulse until the dates are chopped.

3. Add the pumpkin and the rest of the dry ingredients and pulse to just blended.

4. Now add the maple syrup and chocolate chips.

5. Pulse gently.

6. Scoop the dough, by the spoonful, onto a cookie sheet covered with parchment. (I used a 1 Tablespoon cookie scoop, which made 18 cookies.)

7. After you have scooped all of your cookie balls, gently press each cookie a bit with a dampened hand or the bottom of a glass cup.

8. Bake at 350 Degrees for 20 minutes.

Cheers!

Liz