Gluten Free Pumpkin Oatmeal Cookies
These gluten free pumpkin oatmeal cookies are so darn healthy that we like to eat them for breakfast.
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
These chewy pumpkin oatmeal cookies theoretically keep well stored in an airtight container, but have never lasted more than 2 days in our house. For best results, serve warm!