Healthy Pumpkin Cookies

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4.88 from 31 votes

With no refined sugars or flour, these Healthy Pumpkin Cookies are both simple and delicious!

Prep Time15

Cook Time6

Total Time21

Course: Dessert, Snack

Cuisine: American

Keyword: Healthy Pumpkin Cookies

Servings: cookies

Author: Chelsea Lords

Cost: $3.12

Equipment

2 Sheet pan (15" x 10") with liners
Blender or food processor

Ingredients

2 tablespoons pumpkin
1 large egg yolk discard the egg whites or use in a different recipe
1/2 cup almond butter
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon ground cinnamon
1/2 cup oat flour old-fashioned or quick oats; oats that have been blended, see note 1
1/2 cup dark chocolate chips coarsely chopped
Flaky sea salt optional

US - Metric

Instructions

Preheat oven to 350°F. Line 2 large sheet pans with parchment paper or a nonstick liner and set aside.
In a large bowl, add the pumpkin, egg yolk, almond butter, maple syrup, vanilla extract, baking soda, salt, pumpkin pie spice, and ground cinnamon. Mix until smooth.
Grind up oats in a blender or food processor until the oats are the texture of regular flour. Make sure to measure the 1/2 cup after grinding the oats so you have a leveled 1/2-cup measure of blended oats. Add to the cookie dough. Mix dough with a wooden spoon or hand mixer until the dough is smooth and well combined.
Coarsely chop the chocolate chips and stir into the batter. Cover dough and refrigerate for 10 minutes.
Use a tablespoon to scoop out cookie dough balls. It is sticky, so use a finger or another spoon to coax the dough from the spoon onto the prepared trays. Smooth and flatten the tops of the cookie dough balls. Space them about 2 inches apart to fit 8 per tray. Bake, 1 tray at a time, for 6–7 minutes. Cookies should still look very soft; watch carefully to not overbake. As soon as the tops are no longer wet and glossy, they are done.
Remove the trays from the oven and let the cookies stand on the cookie sheet for 10 minutes without touching. If desired, press a few more chocolate chips into the tops of the cookies and sprinkle a pinch of sea salt flakes. Then use a metal spatula to transfer the cookies to a cooling rack. These cookies are very fragile and will fall apart right out of the oven if handled while still hot. They set up and solidify as they cool.

Notes

Note 1: Be sure to measure the oats after they’ve been blended—not before. You should have a leveled 1/2 cup of blended oats.

Note 2: This recipe has been modified slightly to completely remove the refined sugars and improve the texture a bit. Here’s the recipe from 2014 if desired.

Safety: Ensure all the products you are using are indeed gluten-free. While all the ingredients listed are naturally gluten-free, they are sometimes made in facilities with gluten. To be safe, always check the labels of what you’re using.

Storage: Keep in an airtight container for up to 3 days, or keep in a sealed container for up to a week. You can also wrap cookies individually and freeze for up to 3 months, thaw at room temperature.

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