🍁 Fresh‑Milled Flour Oatmeal Pumpkin Chocolate Chip Cookies
Soft, chewy, and full of warm fall flavor, these Fresh‑Milled Flour Oatmeal Pumpkin Chocolate Chip Cookies are the perfect blend of hearty oats, cozy spices, and melty chocolate. Fresh‑milled soft white wheat gives them a tender, wholesome texture, while pumpkin keeps them moist and delicious. A simple, stir‑by‑hand dough that bakes into the ultimate fall cookie.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 min
- Yield: 2 dozen 1x
Ingredients
Scale
Wet Ingredients
- 1/2 cup pumpkin puree
- 1 egg
- 1/3 cup avocado oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup rolled oats
- 3/4 cup quick oats
- 100g soft white wheat berries, milled fresh
Mix‑Ins
- 2/3 cup chocolate chips
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Weigh out 100g soft white wheat berries and mill them fresh.
- In a mixing bowl, cream together the avocado oil and brown sugar.
- Add the egg, vanilla extract, and pumpkin puree. Stir until smooth.
- Add the cinnamon, nutmeg, baking powder, baking soda, and salt. Mix well.
- Stir in the fresh‑milled flour.
- Fold in the rolled oats and quick oats.
- Finally, fold in the chocolate chips.
- Scoop the dough onto the prepared baking sheets.
- Bake for 13–15 minutes, until the edges are set and the centers look soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks.