Ingredients
- 1 cup Pumpkin puree
- 2/3 cup Brown sugar
- 1/2 cup Vegetable oil
- 1/2 tsp Vanilla extract
- 1 Egg (medium)
- 1 cup Wholewheat flour
- 2 tsp Baking powder
- 2 tsp Cinnamon
- 1/2 tbsp Salt
- 1 tsp Baking soda
- 1 tsp Milk alternative (Almond, soy or Oat)
- 1/2 cup Rolled oats
- 1/2 cup Dark Chocolate chocolate chips
Method
1. Combine pumpkin, sugar, vegetable oil, vanilla and egg in a bowl using a spatula.
2. In a separate bowl, mix together flour, baking powder, ground cinnamon and salt.
3. Dissolve the baking soda with the milk and and add to the pumpkin mix
4. Add flour mixture to pumpkin one and combine well. with a whisk. Then fold in the chocolate chips and rolled oats until fully incorporated.
5. Shape the cookies using an ice-cream scoop or a 1/4 cup and put the cookie dough on baking sheet, which you previously lined with parchment paper. Bake at 175C degrees Fan for approximately 10 minutes or until lightly brown and firm.
6. Let the cookies cool on a cooling rack before eating
These cookies keep for about 4 days after baking. Make sure they cool completely before storing them so that they don’t become a bit soggy.
