Or "flourless"? (No white flour, that is.) Did I also mention there's no oil or butter in the recipe? And it doesn't call for an excessive amount of sugar, either. These are all winning points in my book!
And they taste amazing. They have a warm, comforting spiced pumpkin flavor, and the chocolate makes them feel decadent. They're at a nice crossroads of chewy and cakey—altogether, so delicious that I'm pretty sure the husband and I both had one or two before I finished taking photos of them.
1/2 c. canned pumpkin (not pie filling)
2 Tbsp. honey
1 Tbsp. brown sugar
1 large egg
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1/8 tsp. ginger
1 tsp. baking soda
1 c. oat flour (blended oats)
1/2 c. semisweet chocolate chips
1/4 c. chocolate chunks (optional but highly recommended!)
1. In a medium bowl, mix together pumpkin, honey, egg, and brown sugar until well blended. Set aside.
2. In another bowl, sift together oat flour, baking soda, and spices. (Remember to measure your oat flour after the oats have been blended—not before.)
3. Combine wet and dry ingredients until just combined, being careful to not overstir.
4. Stir in chocolate chips and chunks.
5. Chill the dough for at least 30 minutes to let it firm up. Preheat oven to 350.
6. Scoop dough onto cookie sheet either with a cookie scoop or a small spoon.
7. Bake for 7-10 minutes. Remove from oven and leave on cookie sheet for a few minutes before moving to a wire rack to cool.