Description
These healthy pumpkin oat cookies are a delicious and nutritious treat made with wholesome ingredients like rolled oats and pumpkin puree. Naturally sweetened with maple syrup and spiced with warm pumpkin pie spice, these cookies are perfect for a comforting snack or a guilt-free dessert. They are easy to make, require minimal ingredients, and can be customized with dairy-free chocolate chips or other add-ins for extra flavor and texture.
Ingredients
Units
Scale
Main Ingredients
- 2.5 cups (250 g) rolled oats or quick oats
- 1 cup (240 g) pure pumpkin puree
- 3 tbsp maple syrup, agave syrup, or coconut sugar
- 2 tsp pumpkin pie spice or cinnamon (optional but recommended)
- 1/2 cup dairy-free chocolate chips (optional but recommended)
- Pinch of salt (optional but recommended)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature by the time your dough is ready for baking.
- Mix Ingredients: In a large bowl, combine the rolled oats, pumpkin puree, maple syrup (or your choice of sweetener), pumpkin pie spice or cinnamon, salt, and dairy-free chocolate chips if using. Stir thoroughly until a thick dough forms. If desired, add nuts, seeds, or shredded coconut at this stage to customize the texture and flavor. Adjust the sweetness by starting with 3 tablespoons of sweetener and increasing if you prefer a sweeter cookie.
- Shape Cookies: Use your hands to shape the dough into 12 evenly sized cookies. Since these cookies do not spread while baking, carefully mold them into your preferred shape and thickness.
- Prepare Baking Pan: Line a baking sheet with parchment paper for easy cleanup and to prevent sticking, or lightly grease the pan if preferred. Place the formed cookies evenly spaced on the baking sheet.
- Bake: Bake the cookies in the preheated oven for 10 minutes. Monitor them to ensure they are baked through but still moist in the center.
- Cool and Store: Remove the cookies from the oven and allow them to cool for a few minutes before enjoying them warm. Let them cool completely before storing. Store in a sealed container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Notes
- For a sweeter cookie, increase the maple syrup or sweetener to 4 tablespoons.
- Try adding chopped nuts or seeds for added crunch and nutrition.
- Dairy-free chocolate chips can be omitted to make the cookies vegan and allergy-friendly.
- Ensure the cookies are fully cooled before storing to maintain freshness.
- These cookies do not spread during baking, so shape them exactly as you want them to look.
Nutrition
- Serving Size: 1 cookie (approximately)
- Calories: 110 kcal
- Sugar: 6 g
- Sodium: 40 mg
- Fat: 3 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
