Healthy Pumpkin Oat Cookies (2024)

Ingredients

• 2.5 cups (250 g) rolled oats or quick oats
• 1 cup (240 g) pure pumpkin puree
• 3 tbsp maple syrup, agave syrup or coconut sugar
• 2 tsp pumpkin pie spice or cinnamon, optional but recommended
• 1/2 cup dairy-free chocolate chips, optional but recommended
• pinch of salt, optional but recommended

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1. Pre-heat oven to 350 degrees.
2. Mix all ingredients, including the optional ingredients if using, in a bowl to form a thick dough. If your’e adding any additional ingredients like nuts, seeds or coconut, add those as well. Start with 3 tbsp of sweetener and adjust sweetness as desired. The cookies are not very sweet with 3 tbsp and this can be increased if desired.
3. 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.
4. Prepare a baking pan with parchment paper or place cookies directly on the pan. Bake for 10 minutes.
5. 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.

These are a soft cookie, the texture is like baked oatmeal. They are not a decadent dessert or sweet cookie but more of a functional and healthy treat/snack. I would highly recommend adding the chocolate chips, cinnamon/pumpkin pie spice and you may want to add a pinch of salt as well, as they’re fairly bland without. You may also want to increase the sweetener as they’re not very sweet as is. They’re still good with just the 3 ingredients but just a heads up if you’re used to sweeter treats or looking for a dessert, you may find these plain and I’d suggest trying a different recipe.

Other add-ins that work well for a more flavourful cookie are up to 1 cup total of: shredded coconut, walnuts or chopped pecans, pumpkin seeds. If you don’t have pumpkin pie spice, use cinnamon plus a pinch of ginger and nutmeg if you have them. If you only have cinnamon that’s fine.

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.

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.