Pumpkin Chocolate Chip Cookies

I absolutely love baking with pumpkin, it’s such an easy and versatile ingredient and it works so well in baking recipes. I also like the fact that it adds natural sweetness so you don’t need to use as much sweetener. Pairing pumpkin with chocolate is just a match made in heaven, in this recipe I have MIA Cranberry & Hazelnut Chocolate which works so well with all the warm spices.

Makes about 10-12 cookies


1 1/4 cup of oats
1/2 cup of ground almonds
1/2 cup of pumpkin puree
2 tablespoon of coconut oil – melted
3 tablespoons of runny almond butter
5 tablespoons of maple syrup or agave nectar
1 tablespoon of milled flaxseeds + 3 tablespoons of water
1/2 teaspoon of baking soda
1/2 teaspoon of bicarbonate of soda
1/2 teaspoon of cinnamon powder
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
a pinch of sea salt
50gr of Mia Cranberry Chocolate chopped into small pieces
2 tablespoons pumpkin seeds (optional)
2 tablespoons pecans, chopped
2 tablespoons dried cranberries, chopped

Start by preheating the oven at 180 degrees Celsius. In a small bowl mix together the flaxseeds with the water and let it sit for 10 minutes until it becomes gloopy, kind of like a jelly.
Place the oats in a blender and blend until they turn into a flour.
Add the oat flour together with the ground almond, baking powder, bicarbonate, salt and all the spices. Give it a good mix. In a separate bowl mix together the pumpkin puree, coconut oil, almond butter, maples syrup and the fkaxseeds mixture. Pour the wet ingredients into the dry and mix everything together. Stir in the chopped up chocolate, pecans, pumpkin seeds and cranberry. Scoop out about 1 tablespoon of the cookie mixture and place it on a baking tray covered with parchment paper. With your hands roughly shape it into a cookie, don’t worry if they don’t look perfect, they will still be delicious!

Bake the cookies in the oven for 12-15 minutes. They will still be soft on the touch when they come out but they will harden top during the cooling process. Let them cool for 20-30 minutes and enjoy!

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