Description
Delightful gluten-free pumpkin oatmeal cookies that evoke warmth and nostalgia, perfect for enjoying with a cup of tea or coffee.
Ingredients
Scale
- 1 cup gluten-free oats
- 3/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1/2 cup chocolate chips
- 1 tsp cinnamon
- A dash of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the dry ingredients: In a large mixing bowl, combine the gluten-free oats, cinnamon, and a dash of salt.
- Combine the wet ingredients: In a separate bowl, blend the pumpkin puree and maple syrup.
- Merge the mixtures: Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined.
- Add chocolate chips: Fold in the chocolate chips until evenly scattered.
- Scoop and drop: Line a baking sheet and drop tablespoon-sized balls of dough onto it, leaving some space.
- Bake: Pop them in the oven and bake for 10-12 minutes until edges turn golden brown.
- Cool and enjoy: Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
These cookies are well enjoyed warm and can be stored in an airtight container with a slice of bread to keep them fluffy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: gluten-free, pumpkin cookies, oatmeal cookies, fall recipes, healthy desserts