These healthy pumpkin oat cookies are more of a nutritious snack than a decadent cookie but they’re still delicious and satisfying. You’ll need less than 20 minutes and just 3 ingredients to make them.
WHY MAKE THIS RECIPE
low-calorie – without the extras, these cookies are less than 80 calories each
3-ingredient – the most basic version of this recipe calls for just 3 simple ingredients
dietary restriction and allergy-friendly – this recipe is vegan, gluten-free, oil-free and can be sugar-free
PREP TIME: 10 MINS COOK TIME: 10 MINS TOTAL TIME: 20 MINUTES YIELD: 12 COOKIES 1X CATEGORY: SNACK METHOD: BAKING CUISINE: AMERICAN DIET: VEGAN
While very tasty and satisfying, these healthy pumpkin oat cookies are more of a simple, nutritious snack than decadent dessert. Add the chocolate chips for a sweeter, yummier treat!
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
INSTRUCTIONS
- 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
These are a soft cookie, the texture is somewhat like baked oatmeal or a hearty muffin. They are not a decadent dessert but more of a healthy and nutritious treat. They are still very yummy and satisfying though. I would recommend adding the chocolate chips if you want them to be more of a treat, especially if you’re making them for kids. They’re still good with just the 3 ingredients but just a heads up if you’re used to sweeter treats, you may find these plain.
I recommend using the best pumpkin puree you can find as it will make a difference in the texture and sweetness of the cookies. The best one I’ve found and my go-to for all my pumpkin recipes is Farmer’s Market Organic Pumpkin. It’s super smooth and creamy and has a delicious, subtly sweet pumpkin flavor that works wonderfully in recipes.
Other add-ins that work well are shredded coconut, walnuts or chopped pecans. If you don’t have pumpkin pie spice, use cinnamon plus a pinch of ginger and nutmeg if you have them. Just cinnamon is good too!
Nutrition facts include oats, pumpkin and 3 tbsp of maple syrup. If using a sugar-free sweetener, they will be 70 calories each. If using maple syrup (or agave or coconut sugar) and adding chocolate chips, they will be 172 calories each.
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