Gluten Free Pumpkin Oatmeal Cookies
These gluten free pumpkin oatmeal cookies are warm, comforting, and just the right amount of sweet, making them ideal for an afternoon snack or delightful fall dessert.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond butter (or your preferred nut butter)
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups gluten-free rolled oats
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- optional chocolate chips or nuts For added flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the pumpkin puree, almond butter, honey (or maple syrup), and vanilla extract. Stir until well mixed and creamy.
- In another bowl, mix the gluten-free rolled oats, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in chocolate chips or nuts if desired.
- Use a tablespoon or cookie scoop to drop rounded balls of dough onto a lined baking sheet, leaving some space between each cookie.
Baking
- Place the baking sheet in the preheated oven and bake for about 12-15 minutes until slightly golden around the edges but still soft in the center.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Don't Overmix: When combining wet and dry ingredients, mix until just combined to avoid tough cookies. Ensure to use certified gluten-free oats if accommodating gluten sensitivities, and adjust spices to personal preference for extra flavor.