Pumpkin Oatmeal Chocolate Chip Cookies! Have you ever tried em? They’re comfortable, moist, …

🔥Pumpkin Oatmeal Chocolate Chip Cookies!🧡🍪 Have you ever tried em? They’re comfortable, moist, and chewy. The recipe makes use of pumpkin puree and pumpkin spice for a stunning tasting cookie😍🤤

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📸 + under recipe deets by twospoons.ca
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👇 Recipe 👇

Moist Elements
1 cup vegan butter melted
3/Four cup pumpkin puree canned
3/Four cup brown sugar
1/Four cup cane sugar
1/Four cup maple syrup
1 tsp vanilla extract

Dry Elements
2 cups all-purpose flour
1 1/Three cup rolled oats
1 tbsp flaxseed meal or chia meal
1 tbsp pumpkin spice
1 tsp cinnamon
1 tsp baking soda
1/Four tsp sea salt
3/Four cup semi-sweet chocolate chips

1. In a big mixing bowl add the moist elements; melted vegan butter, pumpkin puree, brown sugar, cane sugar, maple syrup, vanilla extract. Combine properly to mix.
2. In a separate smaller bowl mix the flour, oats, flaxseed meal, pumpkin spice, cinnamon, baking soda, and sea salt. Combine collectively.
3. Add the dry elements to the moist in batches, folding into the cookie dough batter till simply mixed. Then fold within the chocolate chips.
4. Cowl and refrigerate for 20 to 30 minutes, or till the dough has chilled and thickened.
5. Preheat oven to 350F/180C and line three baking trays with parchment paper. Scoop 2 tablespoons of cookie dough batter onto the tray to kind a cookie form, till you’ve got used all of the dough (about 6 giant cookies per tray). Bake for 15 minutes, let cool for five minutes, then switch to a cooling rack to chill fully.

Ideas:
Let your cookies cool fully earlier than consuming for a non-cakey texture. The longer they sit, the much less cakey they turn out to be.

Like most oatmeal cookies, these cookies get even higher over time!
Switch to an air-tight container and preserve at room temperate for Three days or fridge for five😋