Pumpkin, Oat & Chocolate Chip Cookies

I have been asked a lot for recipes that don't have any egg in them. I have tried cookies with my apple butter and banana and it worked really well.

For this recipe I tried pumpkin purée, it makes a really tasty cookie and you certainly don't miss the egg.

I used a tinned pumpkin purée for these cookies but you can easily make your own and I have paired it with dark chocolate chips and some of my pumpkin spice mix.

You could use dried apricots or sultanas if you prefer and they both work really well.

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Start by pre-heating the oven to 180 degrees centigrade (160 fan) and line 2 baking trays with baking parchment.

Put the butter, light brown sugar and demerara sugar into the bowl of a stand mixer and cream together.

Add the pumpkin puree and mix again.

Then add the flour, baking powder, bicarbonate of soda, pumpkin spice mix, rolled oats and chocolate chips.

Roll the dough into walnut sized balls and place on the baking trays. You will need to do a few batches.

Bake in the oven for 15 minutes then leave to cool and set on the trays before transferring to a cooling rack.

Pumpkin, Oat & Dark Chocolate Chip Cookies

Sarah's servings: 15

Sarah's skill: Easy

Baking time: 18 minutes

Ingredients:

120g Soft Unsalted Butter

75g Light Brown Sugar

50g Demerara Sugar

60g Pumpkin Purée

125g Plain Flour

1/2 tsp Baking Powder

1/2 tsp Bicarbonate of Soda

1tsp Pumpkin Spice Mix

175g Rolled Oats

100g Dark Chocolate Chips

Method:

1. Pre-heat the oven to 180 degrees centigrade (160 fan) and line 2 baking trays with baking parchment.

2. Put the butter, light brown sugar and demerara sugar into the bowl of a stand mixer and cream together.

3. Add the pumpkin purée and mix again.

4. Then add the flour, baking powder, bicarbonate of soda, pumpkin spice mix, rolled oats and chocolate chips, then mix again.

5. Roll the dough into walnut sized balls and place on the baking trays. You will need to do a few batches.

6. Bake in the oven for 18 minutes.

7. Leave to cool and set on the trays before transferring to a cooling rack.

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Sarah’s extra slice……..

This recipe makes approximately 15 cookies.

You can make your own pumpkin purée instead of the tinnned if you prefer. Just scoop the seeds out of the pumpkin, cut into 6-8 slices and roast in the oven at  180°C (160°C fan) for 40 minutes or until soft. Blend with a stick blender or in a food processor until smooth. Leave to cool completely before using.

If you don’t like chocolate chips you could used dried fruit eg apricots or sultanas instead.