Pumpkin Oatmeal Cookies

These solid pumpkin oat treats are to a greater degree a nutritious nibble than a wanton treat however they’re as yet scrumptious and fulfilling. You’ll require under 20 minutes and only 3 fixings to make them.

Pumpkin Oatmeal Cookies

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Recipe by runningonrealfoodCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

These homemade pumpkin oatmeal cookies are an incredible twist to the classic oatmeal raisin version.

Ingredients

  • 2.5  cups (250 g) rolled or quick oats (use gluten-free certified if needed)

  • 1 cup (240 g) pure pumpkin puree

  • 2-3 tbsp maple syrup, agave or coconut sugar, or for sugar-free cookies sweeten to taste with powdered or liquid stevia or monk fruit sweetener

  • 1 tsp pumpkin pie spice or cinnamon, optional but recommended

  • 1/2 cup dairy-free chocolate chips, optional but recommended

Directions

  • Pre-heat oven to 350 degrees.
  • Mix all ingredients in a bowl to form a thick dough. Start with 2 tbsp of sweetener and adjust sweetness as desired. I use 3 tbsp of maple syrup.
  • Use your hands to create 12 cookie shapes. The cookies will not spread or change shape during baking so be sure to create the shape you want before baking.
  • Prepare a baking pan with parchment paper or place cookies directly on the pan. Bake for 10 minutes.
  • Remove from oven and enjoy warm after a few minutes. Let cool completely before storing. Store at in a sealed container at room temperature for 3 days, in the fridge for up to 1 week or freeze up to 3 months.

Notes

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