Healthy Pumpkin Oatmeal Cookies

Soft, perfectly spiced pumpkin, somehow gluten-free vegan, these easy and healthy pumpkin oatmeal cookies are ideal any time of day.

Preferably when they are generously coated in the optional maple glaze. This recipe requires only a bowl and no mixer.

Despite having no eggs, dairy, and gluten, these are delicious fall-flavored pumpkin oatmeal cookies.

Ingredients for Healthy Pumpkin Oatmeal Cookies – For the Pumpkin Oatmeal Cookies: – 2 cups (180 g) split old-fashioned rolled oats (see below) – 1 cup (260 g) canned pumpkin puree – 1/4 cup (60 ml) olive oil – 1/3 cup (78 ml) pure maple syrup – 1 tsp pumpkin pie spice – 1/2 tsp baking soda – 1/2 tsp salt – For the Maple Glaze (optional): – 1/2 cup (56 grams) powdered (confectioner's) sugar – 2 tablespoons pure maple syrup

Servings - 18 cookies, Prep time - 10 mins, Cooking time - 15 mins, Type - Cookies.

If you have commercial grits, you can use 1 cup (90 grams) of oats in place of 1 cup (90 grams) of oats.

Cookies keep well wrapped, up to 1 week in the fridge or up to 3 months in the freezer at room temperature for 2-3 days.

You can add 1/2 cup (85 g) of chocolate chips or chopped chocolate to the batter before scooping for Pumpkin Oatmeal Chocolate Chip Cookies.

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