Pumpkin Chocolate Chip Cookies
Makes: 15 Cookies.- Toal Time: 55 minutes - FODMAP Rating: Medium
These Pumpkin Chocolate Chip Cookies are a perfect treat for fall, combining the comforting flavors of pumpkin and warm spices with rich, melty chocolate. Made with whole-grain oats, pure pumpkin, and sweetened with maple syrup, these cookies are lower in fat, high in fiber, and packed with flavor. With a medium FODMAP rating, they’re suitable for many who are mindful of digestive health. Ready in under an hour, they’re a wholesome, easy-to-make indulgence you can feel good about sharing!
Ingredients
1¼ cups rolled or old-fashioned
oats,* blended in blender until fine
¾ teaspoon baking powder
¼ teaspoon salt
¾ cup canned pumpkin
2 teaspoons vanilla extract
½ cup pure maple syrup*
½ cup semi-sweet chocolate chips
2 teaspoons pumpkin pie spice*
Instructions
1. Preheat the oven to 325°F, then mix dry ingredients together.
2. Mix pumpkin, vanilla, and maple syrup together.
3. Stir into dry ingredients, then stir in chocolate chips.
4. Let chill for 30 minutes, if you have time to give the oats time to absorb the moisture and yield a better texture.
5. Spoon a generous tablespoon dollop for each cookie onto a parchment- lined baking sheet.
6. Bake for 15-17 minutes or until texture is firm.
7. Let cool on the sheet another 10 minutes before eating, as this helps them
get a little chewier.
*Don’t forget to preload on vegetables before you eat!
*Other flours can also be used instead of oat flour such as white whole wheat, part chickpea flour for
added protein, etc.
*Depending on preference, you can lower added sugar to ⅓ cup maple syrup or opt for a different
added sugar like honey, coconut sugar, etc. You can also use dates but it will be higher in FODMAP so
use as tolerable. The ratio is 1:2 for maple syrup to dates used.
*FODMAP swaps: for flour, try mixing refined white flour with a whole grain or chickpea flour and
increase ratio as tolerated
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