Description
Soft, chewy gluten-free pumpkin oatmeal cookies made with almond flour, oats, pumpkin puree, and warm spices. Naturally sweetened, nutrient-packed, and perfect for a healthy fall treat.
Ingredients
2 cups gluten-free old-fashioned rolled oats
1 cup almond flour
1/2 cup coconut sugar
1/2 cup pure pumpkin puree (not pumpkin pie filling)
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 large egg (or flax egg for vegan)
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp sea salt
Optional: 1/2 cup dark chocolate chips or chopped walnuts
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk pumpkin puree, maple syrup, melted coconut oil, egg, and vanilla until smooth.
3. In another bowl, combine oats, almond flour, coconut sugar, cinnamon, baking soda, and salt.
4. Gradually stir dry ingredients into wet ingredients until just combined.
5. Fold in chocolate chips or walnuts if using.
6. Drop rounded tablespoons of dough onto prepared baking sheet and flatten slightly.
7. Bake 12–15 minutes until edges are golden. Cool on sheet 10 minutes, then transfer to a wire rack.
Notes
Store in an airtight container at room temperature up to 4 days.
Freeze in a freezer-safe container up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg