These delicious Paleo Oatmeal Pumpkin Cookies are healthy, dairy-free, and are gluten-free. Perfect for satisfying your pumpkin cravings!
Pumpkin season is here so that means all of the pumpkin goodies! To be honest I was never a HUGE fan of pumpkin. It wasn’t until recently that I decided to give pumpkin baking a try. Luckily, it turned out great and I have been having so much fun making so many different recipes for this season!
I have started adding more pumpkin recipes on the blog including these Vegan Pumpkin Spice Latte Cookies and these Healthy Pumpkin Spice Muffins.
Why I love these Cookies
These Paleo Oatmeal Pumpkin Cookies are dairy-free, refined sugar-free, and are soooo good. They are soft and are bursting with cinnamon/pumpkin flavor.
They are definitely cakier, which is common when you bake with pumpkin, but they have a nice chewy texture from the oats. The coconut sugar and maple syrup really bring out the pumpkin flavor. Definitely. a must for a healthy fall cookie!
Paleo Oatmeal Pumpkin Cookies Ingredients
- coconut sugar. THIS is the brand I used
- maple syrup
- coconut oil – this adds healthy fat and helps bind the cookies together.
- egg yolk
- pumpkin puree
- enhanced almond flour. THIS brand
- oats
- pumpkin pie spice
- cinnamon – perfect spice for these cookies
- baking soda
- salt – a touch of salt really helps the other flavors in this recipe pop!
How to Make these Oatmeal Pumpkin Cookies
These cookies couldn’t be any easier to make! Start by mixing together your dry ingredients in a large bowl. Then combine your wet ingredient in a separate bowl and combine.
Scoop rounded tablespoons onto a cookie sheet lined with parchment paper, press the dough down slightly into a cookie shape, and bake! How simple is that!?
Mix-ins
Feel free to add whatever you want to your cookies!
- dried-fruit – drie cranberries so datess woud be perfect in this dessert
- chopped nuts – If you like nuts sin your cookies, go crazy! Add in all the walnuts you want
- chocolate chips – add your favorite kind!
How to store Pumpkin Cookies
Allow the cookies to cool on a rack before transferring them to a tight container for storage. If the cookies are still slightly warm before storing, there will be some condensation in the container. Store up to 5 days at room temperature and up to 7 days in the fridge.
More Pumpkin recipes on the blog
- Paleo Pumpkin Cinnamon Bread
- Five Ingredient Pumpkin Bread
- Flourless Pumpkin Blondies
- Healthy Pumpkin Snickerdoodles
- Paleo Pumpkin Butterscotch Bars
Paleo Oatmeal Pumpkin Cookies
Ingredients
- 1/2 cup packed coconut sugar
- 1/4 cup maple syrup
- 1/2 cup coconut oil
- 1 egg yolk
- 3/4 cup of enhancced almond flour or regular flour
- 1 cup of oats
- 1 tsp pumpkin pie pice
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- Add your wet Ingredients and stir. Then add your dry iredients and mix well.
- Rioll dough into balls. Bake for 10-12 minutes
