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–+ servings

Healthy Pumpkin Chocolate Chip Cookies (Blender-Friendly!)

Soft and chewy, these delicious cookies come together using rolled oats, canned pumpkin, and ripe bananas. Plus, they’re studded with chocolate chips!
Yield: 20 cookies
Prep Time: 10 minutes
Total Time: 30 minutes

Ingredients
 

  • 2 cups old-fashioned oats*
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 very ripe bananas**, mashed
  • 1 cup pure pumpkin puree
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ⅓ cup semi-sweet chocolate chips***
Ingredient Details to Know
*If you follow a gluten-free diet, use certified gluten-free oats.
**If your bananas aren't overly ripe and will not mash easily, microwave for 30 seconds to soften them up.
***If you follow a dairy-free diet, use dairy-free chocolate chips. 

Instructions
 

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  • Blend the dry ingredients: Add oats, baking powder, cinnamon, and salt to a high-powered blender or food processor. Blend until the oats turn into a fine flour.
  • Mix the wet ingredients: In a large bowl, mash the bananas until mostly smooth (a few little chunks are totally fine!). Add the pumpkin puree, maple syrup, and vanilla extract, and give everything a good stir to combine.
  • Combine: Add the blended oat mixture to the bowl with the wet ingredients and stir until well combined.
  • Scoop and bake: Drop about 1½ tablespoons of dough per cookie onto the prepared baking sheet, spacing evenly. Flatten slightly with a spoon or your fingertips, then decorate the tops with chocolate chips.
    Bake for about 20 minutes, or until the cookies are set and lightly golden on the bottom.
  • Cool and enjoy: Let cookies cool on the pan before digging in. Enjoy warm, at room temp, or chilled straight from the fridge.

Notes

Banana note: If your bananas aren't overly ripe and will not mash easily, microwave for 30 seconds to soften them up.
Flour:
  • Instead of blending 2 cups of rolled oats to make oat flour, you can swap in 2 cups store-bought oat flour or almond flour—both work beautifully. Some of my taste testers actually preferred the almond flour version best!
  • You can also use 2 cups of all-purpose flour, whole wheat flour, or a gluten-free 1:1 baking flour blend. For the all-purpose and whole wheat flours, adding 1 tablespoon avocado oil creates an even better, slightly richer texture.
Blender Shortcut: If you’d like to make these as true blender (or food processor!) cookies, first blend all of the dry ingredients (oats, baking powder, salt and cinnamon) and then add the wet ingredients into the blender. Do not add the chocolate chips--save them for the tops when they’re on the baking pan. Using this method, the texture will be softer and more cake-like, but still delicious!
Storage: Store cookies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. They also freeze beautifully for up to 3 months—just thaw at room temp or pop in the oven for a few minutes, or microwave for 20 to 30 seconds until soft and warm to touch.  
Make It vegan: These cookies are naturally vegan—just be sure your chocolate chips are dairy-free.
Add-ins & variations: Stir in chopped pecans, walnuts, or a sprinkle of pumpkin pie spice for a deeper fall flavor.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 cookieCalories: 50Carbohydrates: 11gProtein: 1gTotal Fat: 0.5g— Unsaturated Fat: 0.5g— Saturated Fat: 0gCholesterol: 0mgSodium: 100mgPotassium: 105mgFiber: 1gTotal Sugar: 4g— Natural Sugar: 2g— Added Sugar: 2gVitamin A: 1868IUCalcium: 25mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.