These simple and nutritious pumpkin oatmeal cookies are great any time of day, especially when they are generously covered in the optional maple glaze. They are soft, perfectly flavoured with pumpkin, and yet gluten-free and vegan. These eggless, dairy-free, gluten-free pumpkin oatmeal cookies require only one bowl and can be made without a mixer. They are also tasty!
Do not stop reading just because I mentioned being vegan and gluten-free! Despite their “healthy” moniker, these pumpkin oatmeal cookies are incredible and ridiculously simple, and I guarantee you won’t know it.
Take a look at these further choices if you enjoy pumpkin recipes:
a source of recipe inspiration.
Have you figured out how I develop recipes yet? Because that’s how these very soft and delectable cookies came to be. A few weekends ago, I was feeling sluggish. We were lying around watching college football when it started to get chilly, crisp, and very October-like outdoors, and I was really craving some pumpkin cookies.
I actually have a favourite pumpkin cookie recipe that I got from a friend; however, it contains a lot of gluten and is not vegan. Additionally, this recipe calls for creaming butter, folding flour, and other wonderful baking tasks that I occasionally have the stamina to perform, but not on this particular day. It also has four different types of sugar.
No, I preferred to combine everything with a fork, spread it out on a cookie sheet, and devour cookies as soon as possible on this specific day. After all, I had a football game to watch. I knew my predisposition toward laziness had the ability to take me someplace new and perhaps even fantastic because it is emotions like these that have in the past generated such joys as my simplest chocolate chip cookies.
I thought I might be able to substitute pumpkin for the banana in my tried-and-true recipe for banana breakfast cookies on this site, which just calls for oats as the flour and uses pumpkin spice rather than cinnamon. Since pumpkin is not nearly as sweet as bananas, I anticipated that I would also need to slightly adjust the amount of maple syrup. Overall, though, these were already looking to be FAR healthier and simpler than my standard recipe; the only remaining concern was how they would compare in terms of flavour.
There is a spoiler: they did.
I still have no idea how a few basic components can combine to produce something so amazing without the use of eggs, butter, or sugar. It is culinary magic.
- traditional rolled oats (gluten-free if needed). For more information, read on below. We’ll be making oat flour out of half of them. As an alternative, you may use store-bought oat flour!
- Pureed pumpkin
- maple sugar (can substitute honey or another liquid sweetener)
- Almond oil (can substitute another neutral oil)
- spice for pumpkin pie
- bread soda
Healthy pumpkin oatmeal cookies recipe
There is no need for a mixer for this recipe.
Step 1: Pulverize half the oats into flour and half of them into small bits in a blender. For more information and to skip this step if you have commercial oat flour, read the recipe card!
Step 2: Thoroughly incorporate the oat flour and oats with the remaining ingredients (great! No need to worry about the production of gluten here).
- Scoop the cookies onto a baking sheet that has been prepared with parchment paper and, if desired, flatten them slightly with your fingertips. No issue if you don’t flatten them; they’ll just be a little puffier.
- Bake for approximately 15 minutes, or until the sides are just beginning to brown. Make your maple glaze if wanted while they bake (simply stir together maple syrup and powdered sugar, with a little water to thin if needed).
Including baking time, the entire recipe takes about 10 minutes to prepare (less if you measure things more quickly than I do). The pumpkin oatmeal cookies are soft, flavorful, and just the right amount of sweet to satisfy a cookie appetite without being overly sugary. Hooray!
These nutritious pumpkin oatmeal cookies keep for up to 3 days at room temperature, whether they are glazed or not. Additionally, you may keep them in the freezer for three months or the refrigerator for up to a week.
Variations and Substitutions in Recipes.
Maple Glaze: These pumpkin oatmeal cookies were no exception to my belief that almost everything is improved by a maple glaze. They tasted fantastic when they first came out of the oven, but they were a little too bland to be considered a dessert cookie. This simple glaze, which I made by combining 1/2 cup powdered sugar and 2 tablespoons maple syrup, was the key for me.
Could they be classified as breakfast cookies without the glaze? Definitely. If you utilised the glaze and still referred to them as breakfast cookies, would I tell anyone? Absolutely not.