This weekend was an extra long one for me. Four. Whole. Days. It started out with a sick day on the couch but ended with these cookies. So, needless to say, it ended well. Very well.
While making these cookies for the second time around, I decided to add a few things to make them my own. I love how they turned out! The oats give the cookie a hearty texture and the white chocolate chunks add a nice amount of sweetness.
So dust off those extra cans of Libby’s in the pantry (I know you have some), and get baking!
Pumpkin Spice Oatmeal Cookies with White Chocolate Chunks
(makes 24 cookies)
- 3/4 cup whole wheat flour
- 3/4 cup old fashioned oats
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/8 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/2 cup applesauce
- 1/3 cup maple syrup
- 1/2 cup canned pumpkin
- 1 chia seed “egg” (1 tbsp chia seeds and 2.5 tbsp water)
- 1/2 tsp vanilla
- 1/2 to 1 cup white chocolate chunks
- Pre-heat oven to 350 degrees.
- In a small bowl, create your chia seed “egg”. Combine chia seeds and water. Let it sit for a few minutes, until thickened.
- In a large bowl, combine flour, oats, baking powder, baking soda, salt and spices.
- In a separate bowl, mix applesauce, maple syrup, pumpkin, chia seed egg, and vanilla.
- Add the wet mixture to the dry. Stir until just combined. Fold in white chocolate chunks.
- Using a tablespoon to measure, drop cookies onto a large baking sheet.
- Bake for 12 to 15 minutes, until the cookies begin to brown.
What did you do this weekend?
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