These gluten free pumpkin oatmeal cookies are so darn healthy that we like to eat them for breakfast.
Healthy Pumpkin Oatmeal Cookies
With the exception of a small handful of chocolate chips and a little bit of brown sugar, these gluten pumpkin chocolate chip cookies consist almost entirely of wholesome ingredients. They are a fall twist (in honor of pumpkin spice season, of course!) on our favorite oatmeal breakfast cookie recipe. While the inclusion of peanut butter in a pumpkin recipe may seem strange, the cookies don’t taste like peanut, but the nut butter gives the cookies a pleasantly chewy texture and a bit of extra moisture. The pumpkin spice flavor in these soft cookies was a huge hit with our whole family. As a side note, this is a great way to use up any pumpkin pie filling you might have leftover from other pumpkin baking projects during pumpkin season!
Related Treats
Not a pumpkin fan but still want to eat cookies for breakfast? Check out our original oatmeal breakfast cookie recipe. It, too, can be made into a gluten free cookie by swapping the all-purpose flour for oat flour.
Or, conversely are you a pumpkin fanatic in search of more ways to enjoy your favorite fall vegetable? Here are some of our favorite pumpkin recipes:
Gluten Free Pumpkin Oatmeal Cookies
Equipment
- silicone baking mat
- parchment paper
- cookie sheet
Ingredients
- 2/3 cup canned pumpkin puree (or fresh pumpkin puree, if you're the kind of person who has that lying around)
- 1 whole egg at room temperature
- 1/4 cup vegetable oil or coconut oil (melted)
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 2 tbsp peanut butter, almond butter, or other nut butter
- 1 cup oat flour (you can make your won by running whole oats through your food processor for 1-2 minutes)
- 1 cup gluten-free oats (we prefer old fashioned oats to quick oats here for a chewier texture)
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon or pumpkin pie spice
- 1/4 cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350 F and line a cookie sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the pumpkin puree, egg, oil, vanilla extract, brown sugar, and nut butter. Stir the wet ingredients until well combined.
- Stir in dry ingredients, followed by the chocolate chips.
- Using a 3 tbsp sized cookie scoop, scoop pumpkin oat cookies onto the prepared large baking sheet.
- Bake 10 minutes in preheated oven, until the cookies are golden brown.
- Cool 5 minutes, then remove to a wire rack to cool fully.
Notes
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