Gluten Free Pumpkin Oatmeal Cookies: Delightful and Healthy Fall Treats
Delightful and healthy fall treats made with pumpkin and oats, perfect for a gluten-free diet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten-free oats
- 1/2 cup pumpkin puree
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, honey (or maple syrup), melted coconut oil, and vanilla extract.
- In another bowl, combine the gluten-free oats, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
- If desired, fold in the chocolate chips.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for longer storage.
- Feel free to add nuts or dried fruit for extra texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg