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Pumpkin-Orange Chocolate Chip Oatmeal Cookies

Photo: Jessica Colyer

Yield

12 large cookies

If you're a fan of pumpkin desserts, look no further than these festive cookies. Fresh-squeezed orange juice and orange zest give these naturally colored pumpkin cookies a bright and crisp edge to compliment the deep fall flavors found in pumpkin, cinnamon, and nutmeg. The milled flaxseed in this recipe provides a binder in place of using eggs and also provides some healthy omega-3's. These cookies are gluten-free, egg-free, dairy-free, and can easily be made vegan by using vegan chocolate chips, and just as well can also be made nut-free by subbing the almond milk for water or regular milk.

Ingredients

  • 2 tablespoons flaxseed meal
  • 1/4 cup almond milk
  • 3 cups blended quick oats
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup pumpkin puree
  • 3/4 cup sugar
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla
  • 1 1/2 cups semisweet chocolate chips
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup orange zest

How to Make It

  1. Preheat the oven to 375°. 

  2. Place oats into a food processor or blender and process until smooth. 

  3. Combine 3 tablespoons of the almond milk with the milled flaxseed into a small dish. Stir until well soaked; let stand for 5 minutes or until the mixture thickens. Stir again to smooth. 

  4. Whisk together sugar, cinnamon, baking soda, vanilla, nutmeg, and salt in a large mixing bowl. Add the flax mixture, pumpkin puree, and melted coconut oil. Stir until well combined. 

  5. Stir in orange zest and juice.

  6. Gradually add in the ground oats and stir until completely combined. Let the cookie dough sit for up to 2 minutes to absorb some moisture, then add remaining 1 tablespoon almond milk; stir until well-combined. The dough should be moist and hold its shape. Fold in chocolate chips

  7.  Use a large spoon to drop 2-inch rounds of dough onto a lightly greased baking sheet. Press or use the back of a spoon to lightly flatten the rounds. Bake the cookies for 10 to 15 minutes or until the sides and tops have browned just slightly. Let cool on pan for 5-10 minutes; carefully transfer to a wire baking wrack to cool completely.