Description
Soft and chewy gluten free pumpkin oatmeal cookies infused with cinnamon and chocolate for a comforting treat.
Ingredients
Scale
- 1 cup gluten free oats (certified GF rolled oats)
- 3/4 cup pumpkin puree (canned or homemade)
- 1/4 cup pure maple syrup
- 1/2 cup chocolate chips (semisweet or dairy-free for vegan)
- 1 tsp ground cinnamon
- Dash of salt
- 1 large egg (optional for structure, or 1 tbsp ground flaxseed + 3 tbsp water for vegan)
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 tsp ground nutmeg or pumpkin pie spice (optional)
- 1/4 cup raisins or dried cranberries (optional)
- 2 tbsp nut butter (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine the gluten free oats, pumpkin puree, maple syrup, chocolate chips, cinnamon, and a dash of salt. If using an egg or flax “egg,” add it now. Stir until the mixture is evenly combined.
- Let the mixture rest for 5 minutes to allow the oats to hydrate.
- Scoop tablespoon-sized portions onto the prepared baking sheet, spacing about 1.5 inches apart. Gently press or flatten each mound.
- Bake for 15–20 minutes, or until the edges are lightly browned and the tops look set. Check at 15 minutes.
- Remove from oven and let cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
For chewier cookies, bake closer to 15 minutes; for a drier cookie, push toward 20 minutes. Store in an airtight container at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 83
- Sugar: 7.3g
- Sodium: 35mg
- Fat: 2.2g
- Saturated Fat: 0g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 14.5g
- Fiber: 1.25g
- Protein: 1.4g
- Cholesterol: 0mg