Grandmas Chocolate Chip Pumpkin Cookie Recipe

Dry Ingredients:

  • 1 1/2 cups Quinoa flour
  • 2 cups of whole grain rolled oats
  • 1 teaspoon baking soda 
  • 1/2 cup date sugar
  • 4 tablespoons wheat germ
  • 4 tablespoons oat bran
  • 4 tablespoons wheat bran
  • 2 tablespoons flax seed
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup of grain sweetened chocolate chips or carob chips.

Wet Ingredients: 
  • 1 cup of pumpkin
  • 2 eggs
  • 1 cup banana
  • 1 teaspoon vanilla
  • 1/2 cup raw honey
  • 2 tablespoons light olive oil

  • Preheat oven to 350 degrees F. 
  • Sift flour and baking soda. (A pasta strainer works very well) 
  • Combine the sifted flour mixture together with all of your dry ingredients. 
  • Using the paddle attachment on your mixer, combine all of the wet ingredients. 
  • Mix your wet ingredients into your dry by hand until combined. 
  • Add the carob chips or the grain sweetened chocolate chips. 
  • Bake at 350 degrees for 15-17 minutes. 
  • Makes 24 cookies. 

Freezer tip: Put these pumpkin oatmeal cookies in the freezer and take them out the day you want to eat them. You can even microwave them for 10 seconds to enjoy the decadent taste of the melted chocolate chips or carob chips, combined with the whole grain oats.

Note: Grain sweetened chocolate chips and carob chips can be found in any health food store.

RecommendationThis healthy cookie tastes the best after it has sat overnight. I am not sure why this is the case, but I have noticed this time and time again with a lot of whole grain baking. This pumpkin cookie also freezes really well, and tastes just as good then when you made it.

Recipe created by the Living Healthy Mom at Enjoy and feel great living healthy!