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–+ servings

Gluten Free Pumpkin Oatmeal Cookies

Delicious and chewy gluten-free cookies made with pumpkin puree and oats, perfect for fall.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree canned or homemade
  • 1/2 cup peanut butter or almond butter
  • 1/2 cup honey or maple syrup
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups gluten-free rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips optional

Method
 

Prepare the Oven and Baking Sheet
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients
  1. In a mixing bowl, combine pumpkin puree, peanut butter, honey, and vanilla extract. Mix until smooth.
Combine Dry Ingredients
  1. In another bowl, mix the gluten-free rolled oats, baking soda, cinnamon, nutmeg, and salt.
Combine Mixtures
  1. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined. Fold in chocolate chips if using.
Scoop and Bake
  1. Using a spoon, scoop dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 15-20 minutes or until edges are golden.
Cool and Serve
  1. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gFiber: 2gSugar: 5g

Notes

Store cookies in an airtight container for up to a week.

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