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Vegetarian Pumpkin Oat Chocolate Chip Cookies (from ChatGPT)

I like this recipe because everything was already in my pantry. 

Makes: ~14–16 cookies 
Texture: Soft centers, lightly crisp edges 

Ingredients 

• 1 cup rolled oats 

• ¾ cup all-purpose flour (or gluten-free 1:1 flour) 

• ½ tsp baking soda 

• ½ tsp baking powder 

• ½ tsp cinnamon 

• ¼ tsp nutmeg (optional) 

• ¼ tsp salt 

• ½ cup pumpkin purée (not pumpkin pie filling) 

• ½ cup brown sugar (or coconut sugar) 

• ¼ cup maple syrup 

• ¼ cup neutral oil (avocado, melted coconut, or olive oil) 

• 1 tsp vanilla extract 

• ½ cup dairy-free chocolate chips (I used regular chocolate chips)

Instructions 

1. Heat oven to 350°F (175°C). Line a baking sheet with parchment. 

2. Mix dry ingredients (oats through salt) in a bowl. 

3. Whisk wet ingredients (pumpkin, sugar, maple syrup, oil, vanilla) until smooth. 

4. Combine wet and dry just until no dry spots remain. Fold in chocolate chips. 

5. Rest dough 10 minutes (important—oats absorb moisture). 

6. Scoop 2 Tbsp portions, flatten slightly. 

7. Bake 11–14 minutes, until edges are set but centers are soft. 

8. Cool 5 minutes on the pan, then transfer to a rack.