Oatmeal Chocolate Walnut Cookies

Take the time out of your busy schedule to enjoy this must-try cookie. While these guilt-free indulgences slash the sugar content of traditional recipes, they maintain their ooey-gooey deliciousness in every bite. This fiber-licious cookie is a nutritious yet satisfying way to put the snack attacks to rest. Plus, it’s made with plant-based butter, which minimizes saturated fat intake, yet tastes just as mouth-watering as the real deal.

These cookies will also welcome your kitchen with the warm aroma of cinnamon, a powerful antioxidant shown to decrease postprandial blood glucose fluctuations and improve insulin sensitivity. In addition to its delightfully spicy taste, cinnamon also contains anti-inflammatory properties that can help reduce the risk of cardiovascular illnesses and certain types of cancer.¹ Reap the health benefits of wholesome nutrition and enjoy seasonal flavors all year round with these cinna-yum cookies.

Makes 15 servings
Serving size: 1 cookie
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients for oatmeal chocolate walnut cookies

• 1 cup rolled oats
• 1 cup almond flour
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• ¼ cup canned pumpkin
• 3 tbsp plant-based butter (example: Earth’s Balance)
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup honey
• 1/3 cup semi-sweet dark chocolate chips
• ¼ cup walnuts
• 1 tbsp hemp hearts

Directions for oatmeal chocolate walnut cookies

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, combine rolled oats, almond flour, baking powder, cinnamon, salt, and hemp hearts. Mix until fully incorporated.
3. In a large bowl, combine canned pumpkin, softened butter, egg, vanilla extract, and honey. Mix thoroughly.
4. Combine wet and dry ingredient mixture. Once mixed, add walnuts and chocolate chips. Mix until fully incorporated.
5. Roll cookie dough mixture into 2.5-inch balls and place on parchment-lined or silicone baking sheet.
6. Bake until golden. Approximately 15 to 20 minutes.