Ingredients:

  • 1/2 cup pumpkin puree (120g)
  • 1 1/2 cups rolled oats (130g)
  • 1/3 cup maple syrup or honey (80ml)
  • 2 tbsp coconut oil or melted butter (28g)
  • 1 tsp ground cinnamon (2g)
  • 1/2 tsp baking soda (3g)
  • 1/4 tsp sea salt (1.5g)
  • 1 tsp vanilla extract (5ml)
  • 1/4 cup dark chocolate chips (45g)
  • 1/4 cup chopped pecans or walnuts (30g)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and completely emulsified.
  3. Stir in the cinnamon, baking soda, and salt to ensure the leavening agent is evenly distributed.
  4. Gently fold in the rolled oats until no dry pockets remain. If using chocolate chips or nuts, fold them in now with a few light strokes.
  5. Scoop about 2 tablespoons of dough per cookie onto a baking sheet lined with parchment paper or a silicone mat.
  6. Use the back of a spoon to gently press the dough down into a disc shape.
  7. Bake for 12–15 minutes until the edges are set and the tops feel springy to the touch.
  8. Let the cookies cool on the pan for 5 minutes before moving them to allow them to firm up.