1 cup (100g) instant oats (measured correctly and gluten-free if necessary)
¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
2 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
1 ½ tsp baking powder
¼ tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
¾ cup (183g) pumpkin purée
1 tsp vanilla extract
½ cup (120mL) pure maple syrup
2 tbsp (28g) dark or semisweet chocolate chips
1 tbsp (14g) miniature chocolate chips
1. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
2. Whisk together the oats, flour, cinnamon, nutmeg, ginger, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, pumpkin purée, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and ½ tablespoon of miniature chocolate chips.
3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
It’s extremely important to measure both the oats and flour correctly using the spoon and level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy. Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times. For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.