A healthy-yet-addicting fall cookie!
Mix dry ingredients together.
Mix pumpkin, vanilla, and maple syrup together. Stir into dry ingredients. Stir in chocolate chips.
Let chill for 30 minutes, if you have time. I often skip that, but it gives the oats time to absorb the moisture and yeild a better texture. Meanwhile, heat oven to 325.
Spoon heaping-tablespoon sized cookies onto a parchment-lined baking sheet.
Bake at 325 degrees for 15-17 minutes. Let cool on sheet another 10 minutes before eating, as this helps them get a little chewier.
Whole wheat flour can also be used, although I prefer the texture when using oat flour.
You can get away with less maple syrup. I often use 1/3 cup. Just depends on your preference.
You can use honey, or probably any other sweetener (such as coconut sugar, brown sugar, etc).
Pumpkin spice can replace all the spices if you prefer. Use 1.5 tsp.