Pumpkin Oatmeal Cookies
Delicious, chewy, soft, pumpkin oatmeal cookies are made using healthy ingredients without sacrificing on flavour! Perfect for breakfast or dessert.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 22 cookies
- 1 1/4 cup oat flour gluten free if preferred
- 1/2 cup rolled oats gluten free if preferred
- 1/4 cup unrefined coconut sugar
- 1 tsp baking powder
- 1/8 tsp sea salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp ginger
Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper.
In a large mixing bowl, add all your dry ingredients and whisk until combined. Then add all the wet ingredients and using a silicone spatula, mix until incorporated. The batter will be thick, so a silicone spatula is recommended over a whisk.
Using a tablespoon, scoop batter onto your prepared baking sheet and flatten slightly with a fork or back of the spoon. (It helps to wet the fork or spoon so it doesn't stick to your cookies.)
Optional: Press pecan halves gently into the center of some or all of your cookies if using. Skip to make this nut free.
Bake for 12-14 minutes, until edges are lightly golden. Then remove from the oven and let cool for about 10 minutes before serving.
The batter is quite thick and won’t spread much, so make sure you shape your cookies prior to baking.
Let your cookies rest for 10 minutes after removing from the oven, before touching them to allow them to fully set.
to make this recipe nut free, skip the pecan garnish.
Cookies keep at room temperature for 2-3 days or you may freeze for up to 1 month.
Calories: 47kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 80mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1733IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg