These pumpkin chocolate chip cookies are such a treat. I love baking with oat flour, it’s definitely my favorite. I love that it’s very high in fiber and naturally gluten-free.

My family has some gluten sensitivities, so we bake sourdough when using regular flour. We create most of our baked goods using oat flour, like these pumpkin chocolate chip cookies.

Why We Buy Organic Oats, Not Gluten-Free Oats

Oats often grow near wheat patches. When the wind stirs up, there can be cross contamination of wheat particles found on oats (or groats). There is where the cross contamination comes from. Oats do not have gluten in them, only wheat berries do. For this reason, if you have celiacs disease, you should make sure to buy certified gluten-free oats, which have been grown far away from wheat patches.

Because we simply have gluten sensitivities, but not celiacs, we are able to tolerate regular oats. I do believe in the importance of organic oats. Organic oats are not sprayed with pesticides containing glyphosates. These glyphosates, over time, cause trauma to the gut. Since we eat our weight in oats each month, 25 pounds to be exact, we stay away from glyphosates as much as possible.

These cookies are great paired with my healthy no bake cookies. If you are planning on making cookies for the holidays, or creating cookie platters, definitely include these cookies in the mix. My family went crazy for these cookies.

Other Recipes You Might Enjoy:

Pumpkin Chocolate Chip Cookies with Oat Flour

Eating Healthy Spending Less

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Cuisine Dessert, Recipes

Servings 15 cookies

Ingredients

Dry Ingredients

2 heaping cups oats ground into flour
2 Tbsp. flax seed meal
2 tsp. cinnamon
2 tsp. pumpkin pie spice
1 tsp. baking powder
½ tsp. baking soda
pinch of salt
½ cup chocolate chips

Wet Ingredients

½ cup pecan halves (walnuts work too) ¼ cup almond butter can be used
2 Tbsp. water
¾ cup pumpkin puree
¾ cup pure maple syrup
1 tsp. vanilla extract

Instructions

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
Grind oats in a high speed blender until you get a fine consistency like flour.
Mix all dry ingredients together, including the chocolate chips.
For the wet ingredients, put pecans and water in a food processor, and process for 15 seconds. You do not need a paste, just ground up pecans. Add the rest of the wet ingredients and process for at least 10 seconds, or until well incorporated.
Add the wet ingredients to the dry ingredients and mix well.
Oats absorb liquid rather quickly, so quickly spoon out about 2 Tbsp. worth of cookie dough onto your cookie sheet, or use a cookie scoop.
Bake cookies for 8-10 minutes. Cookies should be slightly soft, but firm to the touch. These cookies are like pillows, soft and delicious!

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