Healthy Pumpkin Monster Cookies

These chewy oatmeal cookies are absolutely irresistible! The combination of pumpkin, chocolate, and peanut butter tastes absolutely amazing, and the brightly colored M&Ms make the cookies look so cute. Leftovers will keep for at least a week if stored in an airtight container in the refrigerator—if they last that long!

1 cup (100g) instant oats (measured like this and gluten-free if necessary)
¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
1 ½ tsp baking powder
2 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp salt
1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
2 tbsp (32g) homemade creamy peanut butter
1 tsp vanilla extract
½ cup (122g) pumpkin purée, room temperature (not pumpkin pie mix)
½ cup (120mL) pure maple syrup
2 tbsp (28g) miniature chocolate chips
2 tbsp (21g) miniature M&Ms

Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, ginger, and salt. In a separate bowl, whisk together the coconut oil, peanut butter, and vanilla. Stir in the pumpkin until fully incorporated. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Gently fold in 1 ½ tablespoons of chocolate chips and 1 ½ tablespoons of M&Ms.
Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to about half of their original height using a spatula. Gently press the remaining chocolate chips and M&Ms into the tops. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.

Notes: 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 the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends will also work, if measured like this.

For a vegan version, use the coconut oil option and additional miniature chocolate chips in place of the miniature M&Ms. (Make sure the chocolate chips are dairy-free!)

For a clean eating version, substitute additional miniature chocolate chips in place of the miniature M&Ms.

Any natural, drippy-style creamy peanut butter may be substituted for the homemade creamy peanut butter. The only ingredients on the label should be “peanuts” and “salt.” Creamy peanut butters with additional ingredients are typically thicker, which will make the cookie dough too dry, and the cookies will turn out cakey or dry. Do not substitute crunchy peanut butter.

For more tips and answers to all other questions, including substitutions, see my Oatmeal Cookie FAQ page.

{gluten-free, vegan option, clean eating option, low fat, low calorie}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/10/09/healthy-pumpkin-monster-cookies/