Pumpkin Spice Chocolate Chip Cookie Bites
Nourishing soft-baked pumpkin cookies loaded with flax, chia, and cozy autumn spices. A perfectly portioned snack for a quick energy boost.
Prep
15 min
Cook
14 min
Total
29 min
Makes
24 servings
Created together. Shared with you.
Made by Marie + Lila
Marie created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
A steadier afternoon
Give your day a solid food foundation
Being properly fed cannot solve a hard day, but a substantial meal can remove hunger and an energy dip from the list of things you are juggling.
Notice: mood + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
14 min
Total
29 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Whisk · Mixing bowl
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 350°F (175°C) and line two large baking sheets with parchm…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Preheat your oven to 350°F (175°C) and…
- 01
Preheat your oven to 350°F (175°C) and…
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Tap card to mark done - 02
Whisk together the gluten-free oats
In a large mixing bowl, whisk together the gluten-free oats, flax seed meal, chia seeds, ground cinnamon, baking powder, ground nutmeg, ground cloves, and salt until evenly blended.
Look for: evenly blended
Tap card to mark done - 03
Whisk the eggs
In a separate medium bowl, whisk the eggs, pumpkin puree, unsweetened almond milk, maple syrup, melted coconut oil, and vanilla extract until smooth and combined.
Look for: smooth and combined
Tap card to mark done - 04
Pour the wet ingredients into the dry…
Pour the wet ingredients into the dry ingredients and stir with a spatula until a thick dough forms.
Look for: a thick dough forms
Tap card to mark done - 05
Fold in the chocolate chips gently until…
Fold in the chocolate chips gently until distributed throughout the dough.
Look for: distributed throughout the dough
Tap card to mark done - 06
Drop 24 equal scoops of dough (about…
Drop 24 equal scoops of dough (about 1.5 tablespoons each) onto the prepared baking sheets, flattening slightly with the back of a spoon.
Tap card to mark done - 07
Bake at 350°F (175°C) for 12 to…
Bake at 350°F (175°C) for 12 to 14 minutes until the edges are set and the tops are dry to the touch.
Look for: the edges are set and the tops are dry to the touch
Tap card to mark done - 08
Remove from the oven and allow to…
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Allow: 5 minutes
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Store in an airtight container at room…
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
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