Healthy Pumpkin Oatmeal Chocolate Chip Cookies

• 15 ounces, weight Canned Pumpkin Puree (Or Sub 1 4/5 Cups Homemade Pureed Pumpkin For The Can)
• 1 teaspoon Vanilla Extract
• 1-1/2 teaspoon Pumpkin Pie Spice
• 1/4 teaspoons Sea Salt
• 2 cups Old Fashioned Or Quick Oats
• 1/2 cups Dark Chocolate Chips
• 1/2 cups Chopped Walnuts

1. Preheat oven to 350 F. Line 2 cookie sheets with Silpat mats or parchment paper. Set aside.
2. In a large mixing bowl, stir together pumpkin puree, vanilla, pumpkin pie spice and sea salt until well blended. Mix in the oats, chocolate chips and walnuts until well combined.
3. Drop heaping tablespoons of batter onto cookie sheets spacing them an inch or so apart. You may want to flatten the cookies slightly with a lightly oiled palm or the bottom of a glass since they do not spread in the oven.
4. Bake cookies in the preheated oven for 15 minutes. When done, they should be slightly brown on the bottoms. Remove pans from oven and set them on a rack. Cool cookies for 5 minutes on the baking sheet then transfer to wire racks to cool for an additional 20 minutes. Store in an airtight container for up to 5 days.

vanilla, pie spice, ubc, oats, chocolate chips, walnuts

Taken from tastykitchen.com/recipes/desserts/healthy-pumpkin-oatmeal-chocolate-chip-cookies/ (may not work)