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Healthy Pumpkin Cookies

These Healthy Pumpkin Cookies are free of refined sugars, flourless, and simple to make. Whip these cookies up in one bowl in less than 30 minutes.
Course Dessert, Snack
Cuisine American
Keyword Healthy Pumpkin Cookies
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 15 cookies
Calories 137kcal
Author Chelsea Lords
Cost $3.12


  • 2 tablespoons canned pumpkin puree (I recommend Libby's)
  • 1 large egg yolk (discard the egg whites or use in a different recipe)
  • 1/2 cup roasted and salted almond butter
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup blended old fashioned oats OR quick oats, (See Note 1)
  • 1/2 cup dark chocolate chips, coarsely chopped
  • Optional: flaky sea salt


  • PREP: Preheat the oven to 350 degrees F. Line 2 large sheet pans with parchment paper or a nonstick liner and set aside.
  • COOKIE DOUGH: In a large bowl, add the pumpkin, egg yolk, almond butter (do not warm up in the microwave), maple syrup, vanilla extract, baking soda, salt, pumpkin pie spice, and ground cinnamon.
  • BLEND OATS: Grind up oats in a blender or food processor until the oats are the texture and size of regular flour. Make sure to measure the 1/2 cup after grinding the oats so you have a leveled 1/2-cup measurement 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.
  • BAKE: Use a 1-tablespoon measuring spoon to scoop out balls of the cookie dough. 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 (see the photo in post for the shape of unbaked cookie dough). 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/glossy, they are done.
  • LET COOL: 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 (optional) a sprinkle of sea salt flakes if you like salty-sweet. 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/while still hot. They set up and solidify as they cool.


Note 1: Be sure to measure the oats after being blended-- not before. You should have a leveled 1/2 cup of blended oats.
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.
Note 2: This recipe has been modified slightly to completely remove the refined sugars (brown sugar) and improve the texture a bit. Here's the recipe from 2014 if desired.


Serving: 15cookies | Calories: 137kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 86mg | Potassium: 150mg | Fiber: 2g | Sugar: 6g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg