Description
Soft, chewy pumpkin oat cookies made with real pumpkin, whole-grain oats, and natural sweetener. Dairy-optional, easy to make, and perfect for a wholesome fall treat.
Ingredients
1 cup pumpkin puree (unsweetened)
2 cups rolled oats (gluten-free if needed)
1 cup almond flour (or oat flour for nut-free)
1/3 cup maple syrup (or honey)
1/4 cup coconut oil, melted
1 large egg (or 1 flax egg: 1 tbsp ground flax + 3 tbsp water)
1 teaspoon vanilla extract
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon fine sea salt
1/2 cup dark chocolate chips, nuts, or dried fruit (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk together oats, almond flour, baking powder, pumpkin pie spice, and salt in a large bowl.
3. In a separate bowl, mix pumpkin puree, maple syrup, melted coconut oil, egg (or flax egg), and vanilla.
4. Stir wet ingredients into dry until just combined; do not overmix.
5. Fold in any optional add-ins.
6. Scoop 1 1/2-tablespoon mounds onto the tray, spacing 2 inches apart.
7. Gently flatten each mound with the back of a spoon.
8. Bake 12 to 15 minutes, until edges are set and lightly golden.
9. Cool on the tray for 5 minutes, then transfer to a rack to finish cooling.
10. Store airtight at room temperature up to 4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes