Healthy Gluten-Free Pumpkin Cookies are soft, chewy, and full of the warming spices of fall. Soft, almost like cake, they’re made with olive oil and are the perfect way for gluten-free eaters to get their sweet pumpkin fix.
Have you ever had a healthy cookie? Not always so good, right?
Okay, perhaps it can be good if you’re not comparing it to a “regular” cookie.
I’m always inspired to make things healthy and delicious.
When I make a cookie that’s healthier than most, it means I’m adding in some nutrients, not removing all of the ingredients that make a cookie a cookie.
What’s in this recipe?
- pumpkin purée
- brown sugar
- olive oil
- cloves and cinnamon
- chocolate chips
- Cup4Cup gluten-free all-purpose flour
- baking soda, salt
There is still of course sugar. I’d call it a win-win if I could, but it’s more of a “break even.” 😉
What makes them healthy?
- In this recipe I add pumpkin purée, which is rich in fiber, potassium, and vitamin C.
- I also use extra virgin olive oil for the fat in the cookie.
- There are oats in these cookies, and oats are among the healthiest grains on earth. They’re a gluten-free whole grain and are packed with vitamins, minerals, fiber and antioxidants. (More about the nutritional benefits of oats is here.)
- They’re gluten-free — if that matters to you. 😉
Recipe Tips and Substitutions
- I use semisweet chocolate chips and golden raisins in these gluten-free pumpkin cookies. Feel free though, to use milk chocolate or black raisins — or skip one and add double of the other. (I prefer the golden raisins because they are generally a bit plumper and softer.)
- If you use a gluten-free flour other than the Cup4Cup gluten-free all-purpose flour, read the ingredients, and if it doesn’t have xanthan gum, you’ll need to add ½ teaspoon of it. (Xanthan gum is included the Cup4Cup gluten-free flour, and it’s a binding agent that’s necessary in gluten-free baking.)
- To store these cookies, if you stack them, be sure to use sheets of parchment or wax paper between the layers. Otherwise, because of how soft they are, they will likely stick together.
Can you make them ahead?
While there’s nothing quite like cookies right out of the oven, these cookies can be made ahead.
*For all of the below methods of storing, use sheets of parchment or wax paper between the layers so they don’t stick together.
Room temperature. They will keep well for one day in a tightly sealed container at room temperature.
Refrigerator. They’ll keep well for about four days in a tightly sealed container in the refrigerator.
Freezer. The cookies will keep well for about two months in a heavy-duty zip-lock bag with all of the air removed in the freezer.
These seasonal Gluten-Free Pumpkin Cookies are really delicious, with a soft texture and warm flavors. They’re sort of like little bites of cake.
I hope you enjoy every last crumb!
More sweet gluten-free pumpkin recipes:
- Gluten-Free Olive Oil Pumpkin Pie Muffins
- Caramel Pumpkin Coffee Cake with Chai
- Gluten-Free Pecan Crusted Caramel Pumpkin Pie
Healthy Gluten-Free Pumpkin Cookies
- ⅔ cup pumpkin purée
- ¾ cup brown sugar
- ⅓ cup plus 1 tablespoon extra virgin olive oil
- 1 egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup old-fashioned rolled oats (be sure they are marked gluten-free!)
- ½ cup raisins
- ½ cup semisweet chocolate chips
- Preheat the oven and prepare the baking sheets. Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix the wet ingredients. Add the pumpkin, sugar, olive oil, egg, egg yolk and vanilla to a large mixing bowl. Whisk everything together until it's smooth.
- Mix the wet ingredients. In another smaller bowl, combine the flour, baking powder, baking soda, salt, cinnamon and cloves. Mix to blend.
- Combine the wet ingredients with the dry ingredients. Add the dry ingredients to the wet ingredients and mix until it's completely absorbed and you no longer see dry spots. Fold in the oats, raisins and chocolate.
- Shape the batter. Use a 1¼ inch cookie scoop (or teaspoons) to scoop the batter into balls on prepared baking sheets, leaving a couple of inches between them. (This batter is on the wet side.)
- Bake. Bake in the preheated 350°F oven just until they look dry on the surface, about 12 minutes. Remove from the oven, and allow the cookies to cool on the baking sheet.
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