A little salty, a little sweet, a whole mouthful of delicious fall flavors! These Chocolate Chip Pumpkin Oatmeal Cookies are made with almond flour and rolled oats, gently sweetened with maple syrup or honey and studded with melty chocolate pieces. Check out the post below and recipe notes for possible additions and substitutions! | Gluten Free + Vegan
‘Healthier’ How?
- Lightly sweetened – only 1/3 cup of maple syrup (or honey) and 2 tablespoons brown sugar (optional) required.
- Wholesome Ingredients – The bulk of these cookies are made with a combination of gluten free oats, almond flour and real pumpkin. Both contain more protein and fiber compared to regular all purpose flour (gluten free or otherwise).
- Suitable for a number of dietary restrictions – While these cookies aren’t nut free, they are dairy, egg and gluten free! You can make them refined sugar free as well if you omit the brown sugar.
- By the way you might like to check out my vegan pumpkin chocolate chip cookies if you’d like a nut free cookie!
These pumpkin oatmeal cookies are the type of cookies you want when you’re in the mood for a treat, but you also don’t want to go too crazy on the sugar and junk.
When a *healthy* cookie isn’t quite satisfying enough, but you don’t want to derail your day by setting off your sweet tooth before noon.
You know what I mean?
Pumpkin Oatmeal Cookies – Step By By
I based this pumpkin oatmeal cookie recipe off my healthy oatmeal cookies.
Preparation is simple and straight forward – you can mix the dough up quickly and easily without no chilling required.
You need a couple of mixing bowls – one large mixing bowl to mix the wet ingredients and a separate bowl to whisk the dry ingredients.
- Whisking together the dry ingredients (except the chocolate chips).
- Mix the wet ingredients in another bowl.
- Add the dry ingredients to the wet ingredients and mix into a thick, slightly sticky dough. Stir in the chocolate chips.
- Roll the cookie dough into little balls and place on a large baking sheet. Gently press the dough down to encourage spreading.
- Bake until set. Gently flatten the cookies again while warm.
- Let the cookies cool fully on the baking sheet so they set. Move them too early and they’ll fall apart.
Tip!
Give these cookies a bakehouse look: Just after baking, press a few additional chips in the cookies while they’re still warm. This is completely optional but the fresh, melty chocolate chips add a nice, visual touch!
Substitutions
- Maple substitute:
- Use honey! It’s not vegan, but it’s still refined sugar free.
- Brown sugar substitute:
- Swap out the brown sugar with coconut sugar (refined sugar free option) or white granulated sugar.
- Leave out the brown sugar. My experience as a recipe developer leads me to believe that a lot of people will say these cookies aren’t sweet enough without the brown sugar. I personally think that’s up for debate. Feel free to leave out the additional sugar if you know you’ll still enjoy a more subtly sweet cookie (I do depending on my mood!).
- Swap out the brown sugar with coconut sugar (refined sugar free option) or white granulated sugar.
- Vegan butter substitute:
- Dairy butter works just as well! Melted coconut oil is another option if you don’t mind the slight coconut taste.
- Pumpkin puree substitute:
- Use pumpkin butter instead for a sweeter, more intense pumpkin flavor!
Additions
- Add pumpkin pie spice: I kept the spices minimal with this recipe (just cinnamon) but feel free to add your favorite fall spices!
- More Oats: Increase the oats to 2 1/2 cups to leave out the almond flour. Without the almond flour, the end result will be a more cakey cookie which you may or may not enjoy more.
- Nuts & Dried Fruit: Add chopped nuts (bonus for toasted nuts) and/or dried fruit instead (or in addition to) the chocolate chips. Just keep the total amount of add-ins to about 2/3 cup.
The final result?
A delicious, chewy pumpkin cookie made with simple, wholesome ingredients!
Who wants one?!
Healthy Pumpkin Oatmeal Cookies
A little salty, a little sweet, a whole mouthful of delicious fall flavors! These Chocolate Chip Pumpkin Oatmeal Cookies are made with almond flour and rolled oats, gently sweetened with maple syrup or honey and studded with melty chocolate pieces.
Ingredients
- 1/3 cup vegan butter, melted to room temperature (75 g)
- 1/3 cup pumpkin puree (75 g)
- 1/3 cup pure maple syrup (105 g)
- 2 tablespoons light brown sugar, optional (32 g)
- 2 teaspoons vanilla extract (10 ml)
- 1 3/4 cup certified gluten free oats (158 g)
- 1 cup almond flour (96 g)
- 1 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup dairy free dark chocolate chips or chocolate chunks + more for topping cookies (113 g/4 oz)
Instructions
- Preheat oven to 350°F/180°C. Line a couple of cookie sheets with parchment paper. Set aside.
- In a large bowl or bowl of a stand mixer, combine the butter, pumpkin puree, maple syrup and vanilla extract. Beat with an electric mixer or by hand until combined.
- In medium bowl mix together the dry ingredients: combine flour, oats, baking soda and salt and mix together until fully combined.
- Add the flour mixture to the wet ingredients and combine. The dough will be thick and slightly sticky. Stir in the chocolate chips.
- Scoop out about 1 heaping tablespoon worth of dough and drop on to your lined cookie sheet. Leave about 2 inches in between each ball. Gently press down and flatten the cookie dough balls.
- Bake in the center of the preheated oven for 9-10 minutes. The edges should be slightly golden brown.
- Remove the baking sheet from the oven and set aside to let cool completely.
- Store in an airtight container at room temperature for up to 4 days or in the fridge a wee
Notes
- Substitute the maple with 1/2 cup (113g) honey.
- You can use dairy butter if you don't need these to be vegan.
- You can use coconut sugar in place of the brown sugar to make these refined sugar free.
- These cookies will be delicate fresh out of the oven so it's important that you let them cool completely on the baking sheet before moving them. If you move them too soon they will fall apart, but they set as they cool. No need to use a wire rack or cooling rack here.
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