Double Chocolate Pumpkin cookies

I’m so excited to share my FAVOURITE new fall cookie recipe with you!

These soft, chewy and double chocolaty cookies with a hint of pumpkin flavour are quick & easy to make, naturally sweetened and totally kid (and mom) approved!

They pack perfectly in a lunchbox and freeze like a dream so make sure you bake a double batch!

Ingredients:

• 1/3 cup maple syrup
• 1/3 cup pure pumpkin puree (not pumpkin pie)
• 1/4 tsp vanilla

• 1/4 cup cocoa powder
• 2 tsp cinnamon
• pinch salt
• 1 1/2 cups rolled oats
• 1/3 cup chocolate chips

Instructions:

​Preheat oven to 350°F. Line 1 baking sheet with a silicone baking mat or parchment paper.

In a large bowl, mix maple syrup, pumpkin puree and vanilla until well combined. 
​Add in the cocoa powder, cinnamon and salt and mix again until well combined.

Add in the rolled oats 1/2 cup at a time mixing batter each time to make sure oats are completely covered with chocolatey goodness!

Lastly stir in the chocolate chips.

Using a medium cookie scoop (about 2 tablespoons) scoop the cookie dough portions onto prepared baking sheet at least 1 inch apart. Gently flatten and shape cookies with your hands.

Bake 10-11 minutes and enjoy!
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Note: You can sub the pure pumpkin with sweet potato, banana or  any nut/seed butter.