Pumpkin Oatmeal Chocolate Chip Cookie Dough recipe (no refined sugar)

If you’re looking for ways to reduce how much refined sugar you’re eating, but you’re not quite ready to give desserts up entirely, try out this Pumpkin Oatmeal Chocolate Chip Cookie Dough recipe.

It uses the delicious sweetener — Coconut Sugar. Coconut sugar is marginally healthier than refined sugar, contains some nutrients and is made from natural ingredients. I’m not telling you to go all hog wild and use it as a health food, but it’s a good alternative to white sugar.

It can easily be swapped for brown sugar. It has a mild taste that isn’t coconut-ty and blends in well. You can use it in your coffee, granola recipes and pancakes.

Pumpkin Oatmeal Chocolate Chip Cookie Dough
adapted from here

3/4 cup quick oats
1/2 cup oat flour (make your own by blending oats in a food processor until they become powder – measure after blending)
1/4 tsp salt
1/4 cup coconut sugar
1/4 tsp cinnamon or pumpkin pie spice
2 T. mini chocolate chips (optional — Enjoy Life Semi-Sweet Chocolate Chips are a great allergy-friendly brand!)
1/3 cup pumpkin puree (or make your own homemade puree!)
3 T. milk (almond and coconut milk work great too)
1 T. coconut oil, melted
1/2 tsp molasses

Combine all dry ingredients and mix well. In a separate bowl, combine all liquid (including pumpkin). Then stir to combine. Scoop up and serve in small bowls.

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Want to explore more recipes using natural sugars? Check out The Naturally Sweet Baker : 150 Decadent Desserts Made With Honey, Maple Syrup, and Other Delicious Alternatives to Refined Sugar.

Looking for more delicious recipe ideas?

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