Pumpkin Oatmeal Cookies
These healthy pumpkin cookies are made with oatmeal, whole wheat flour, pumpkin puree, maple syrup, and then baked to perfection.
Servings: 20
Ingredients
- 1 cup instant oats
- ¾ cup whole wheat flour
- 3 tsp pumpkin spice mix
- 2 tbsp melted coconut oil
- ¾ cup pumpkin purée
- 2 tsp vanilla extract
- A pinch of kosher salt
- ½ cup pure maple syrup
- 2 tbsp raw pumpkin seeds optional
- 2 tbsp dark chocolate chips dairy-free for vegan option
- Optional add ons: 2 tbsp chia seeds
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- To a large mixing bowl, add the oats, flour, pumpkin spice mix, and whisk to combine.
- Next, add the maple syrup, pumpkin purée, vanilla extract, salt, coconut oil and mix well with a wooden spoon.
- Next, fold in the pumpkin seeds and chocolate chips.
- Use an ice-cream scoop to take spoonfuls of the mixture and shape them into cookies. They will keep their shape so make sure you give them the final look.
- Arrange onto the prepared baking sheet; Bake for 13-15 minutes.
- Let them cool for 5 minutes before serving.
Notes
- Vegan option: use dairy-free chocolate chips
- Gluten-free option: use gluten-free flour and oats
- Sugar-free option: replace maple syrup with stevia or any other sweetener of choice. you can also use one large ripe banana instead.
- Oats: you may use quick oats or rolled oats.
- Coconut oil: use any other oil of choice
- Serving size: one cookie
- Use canned pumpkin puree or make your own.
- Once cooled, store in a sealed container on the counter for up to 2 days and in the fridge for up to 7 days.
Nutrition
Serving: 1cookie | Calories: 82kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 2mg | Potassium: 78mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1431IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg