Nothin’ says it’s fall better than a good WW Pumpkin Oatmeal Chocolate Chip Cookie. These cookies will surprise your taste buds and get you ready for fall!
Servings: Makes 35 cookies
GREEN:1 SmartPoints per cookie or 3 cookies for 4 SmartPoints
BLUE: 1 SmartPoints per cookie or 3 cookies for 4 SmartPoints
PURPLE 1 SmartPoints per cookie or 4 cookies for 3 SmartPoints
Are you looking for more low point pumpkin recipes? Be sure to check these recipes out:
One Point Pumpkin Chocolate Chip Muffins
Zero Point Crustless Pumpkin Pie
Zero Point Pumpkin Pie Cheesecake
What can you add to these Pumpkin Oatmeal Chocolate Chip Cookies?
I like to use Lakanto’s Sugar Free Chocolate Chips. They are sweetened with monk fruit, have zero aftertaste. and low in points!
I get the Lakanto Sugar Free Chocolate Chips online at Lakanto.com. If you are interested you can get 20% off any non sale Lakanto Monkfruit products with promo code: Pound20. Just click here to go directly to their website.
However, the possibilities are endless. You can use: Lily’s no sugar added chocolate chips, fall sprinkles, white chocolate chips, nuts, or even Reese’s Pieces, for additional points. So..feel free to add in your favorite mix-ins..
How do you make these Pumpkin Oatmeal Chocolate Chip Cookies?
Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper. Set aside.
In a large mixing bowl combine, pumpkin, applesauce, vanilla extract, brown sugar substitute, and spices. Mix until well combined.
In a separate mixing bowl combine, flour, baking soda, and oats.
Gradually combine the dry ingredients into the wet ingredients bowl.
Stir until combined. Mix in 1/2 cup no sugar added chocolate chips.
Drop by tablespoons onto parchment paper-lined cookie sheet.
Bake for 9-12 minutes or until golden. Remove from oven and cool completely.
Servings: Makes 35 cookies
Ingredients:
- 1 cup canned pumpkin
- 1/3 cup unsweetened applesauce
- 1 cup zero point brown sugar substitute ( I use Lakanto Golden Monkfruit Sweetener)
- 1/2 tsp pumpkin spice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1 cup all purpose flour ( I use Gold Medal)
- 1 tsp baking powder
- 2 1/2 cup uncooked old fashioned rolled oats
- 1/2 cup or 8 Tbsp no sugar added chocolate chips ( I use Lakanto sweetened with Monkfruit chocolate chips)
Directions:
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment paper. Set aside.
- In a large mixing bowl combine, pumpkin, applesauce, vanilla extract, brown sugar substitute, and spices. Mix until well combined.
- In a separate mixing bowl combine, flour, baking powder, and oats. Gradually combine the dry ingredients into the wet ingredients bowl.
- Stir until combined. Mix in 1/2 cup no sugar added chocolate chips. Drop by tablespoons onto parchment paper-lined cookie sheet.
- Bake for 9-12 minutes or until golden. Remove from oven and cool completely.
Servings: Makes 35 cookies
GREEN:1 SmartPoints per cookie or 3 cookies for 4 SmartPoints
BLUE: 1 SmartPoints per cookie or 3 cookies for 4 SmartPoints
PURPLE 1 SmartPoints per cookie or 4 cookies for 3 SmartPoints
Notes:
- I use Gold Medal all purpose flour. It does have less points than most brands of flour. The point value can vary depending on the brand of ingredients used.
- Be sure you are using old fashioned rolled oats and not quick cooking oats. The old–fashioned oats will give you a chewier texture, and quick oats will taste more like you ground up the oats and they will be more of a dense, dry, and not as chewy.
WW Pumpkin Oatmeal Chocolate Chip Cookies
Nothin' says it's fall better than a good WW Pumpkin Oatmeal Chocolate Chip Cookie. These cookies will surprise your taste buds and get you ready for fall!
Ingredients
- cup canned pumpkin
- 1/3 cup unsweetened applesauce
- 1 cup zero point brown sugar substitute ( I use Lakanto Golden Monkfruit Sweetener)
- 1/2 tsp pumpkin spice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1 cup all purpose flour ( I use Gold Medal )
- 1 tsp baking powder
- 2 1/2 cups uncooked old fashioned rolled oats
- 1/2 cup or 8 Tbsp no sugar added chocolate chips ( I use Lakanto sweetened with Monkfruit chocolate chips)
Instructions
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment paper. Set aside.
- In a large mixing bowl combine, pumpkin, applesauce, vanilla extract, brown sugar substitute, and spices. Mix until well combined.
- In a separate mixing bowl combine, flour, baking powder, and oats. Gradually combine the dry ingredients into the wet ingredients bowl.
- Stir until combined. Mix in 1/2 cup no sugar added chocolate chips. Drop by tablespoons onto parchment paper-lined cookie sheet.
- Bake for 9-12 minutes or until golden. Remove from oven and cool completely.
Servings: Makes 35 cookies
GREEN:1 SmartPoints per cookie or 3 cookies for 4 SmartPoints
BLUE: 1 SmartPoints per cookie or 3 cookies for 4 SmartPoints
PURPLE 1 SmartPoints per cookie or 4 cookies for 3 SmartPoints
Notes
- I use Gold Medal all purpose flour. It does have less points than most brands of flour. The point value can vary depending on the brand of ingredients used.
- Be sure you are using old fashioned rolled oats and not quick cooking oats. The old-fashioned oats will give you a chewier texture, and quick oats will taste more like you ground up the oats and they will be more of a dense, dry, and not as chewy.
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Nutrition Information:
Yield:
35Serving Size:
1Amount Per Serving: Calories: 60 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 14mg Carbohydrates: 12g Net Carbohydrates: 10g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 5g
I can’t believe the cost of Lakanto chocolate chips. They are 79.92 for an 8 ounce bag. I really like their sweeteners but I could never afford the chips.
Hi Kathie,
The Lakanto chocolate chips are sold in bulk. They are $79.92 for 8 bags.
(8 oz.)
Overall $9 is an average price of no sugar added chocolate chips. I like to freeze them and they last me over 8 months.
Hope that helps.
Linds
How do you think Whole Wheat flour would work?
Hi Melissa,
Yes, I personally haven’t made them with whole wheat flour but I don’t see why it wouldn’t work.
Thanks so much,
Linds
Hello, recipe looks great. Don’t have a full-size oven, Can this recipe be made in a Square pan ? In a larger Toaster oven?
Hi Mary,
Yes, these can be cooked in smaller batches in a toaster oven. Just place them 1 inch a part from each-other.
Happy Baking!!
I was shocked to see 1 cup brown sugar substitute and no use of white sugar substitute. Does the brown sugar give it a sweeter taste?
Hi Tina,
Yes, the brown sugar substitute keeps them moist and chewy..rather than hard and crispy.
Thanks so much
Is there another brand of chocolate chips that can be used and it still be one point for the cookie?
Hi Vanessa,
Yes, Lily’s chocolate chips. They are also a no sugar added chocolate chip. You can get those on Amazon:
Here’s the link:
https://amzn.to/2ZYmklo
Do I need to freeze or refrigerate them .?
Hi Lori,
They can be stored in an airtight container in the refrigerator for 7-10 days or freeze them for up to 3 months.
Thanks so much
I am having a hard time finding a brown sugar substitute in my store. Maybe I am overlooking it.Does anyone have any recommendations of brands? I cannot find the one listed
Hi Mauri,
The two brown sugar substitute brands that are zero points that I’ve tried and love are either the Lakanto Golden monkfruit ( which you can get online with the 20%) off code. Or Sukrin Gold. You can find this one online on AMAZON or at sprouts or Whole Foods. Here’s a link for it:
https://amzn.to/34IAc1U
Just made these today and they were SO delicious!! I only wish the sugar sub and chocolate chip sub were cheaper!!
I wonder what would happen if I added an egg or two?
Hi Jane,
I’ve not tried that before-give it try!
I made these cookies yesterday hoping to use them for a women’s group event. They are so dense that I don’t think they will be acceptable as a cookie for most people. I do enjoy the flavor and will eat them myself.
Why don’t they have an egg? From reading comments on a different blog, I think I did something that may have made them more dense. For about 1/3 of the oats, I used quick oats which I believe affects the moisture needed.
Hi,
Thanks for your comments…Yes,Be sure you are using old fashioned rolled oats and not quick cooking oats. The old-fashioned oats will give you a chewier texture, and quick oats will taste more like you ground up the oats and they will be more of a dense, dry, and not as chewy.
Thank you!