Gluten-Free Pumpkin Oatmeal Cookies are soft, chewy, and full of the warming spices of fall. They’re the perfect way for gluten-free eaters to get their sweet pumpkin fix. Update: This recipe was featured in the October 2016 issue of Gluten-Free Living Magazine.
Inspiration for Gluten-Free Pumpkin Oatmeal Cookies
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.
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.
After all, a cookie should be a treat. Of course if there are dietary restrictions, you gotta do what you gotta do — but trust me, if a cookie is too healthy, you might as well skip it because isn’t the point to have a treat?
What makes these cookies healthy?
- In this recipe I add pumpkin purée, which happens to be rich fiber, potassium, and vitamin C.
- I also use extra virgin olive oil for the fat in the cookie.
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’s in these Pumpkin Oatmeal Cookies?
- pumpkin purée
- brown sugar
- olive oil
- cloves and cinnamon
- mini chocolate chips
- gluten-free all-purpose flour, baking soda, xanthan gum and salt
These somewhat healthy seasonal Gluten-Free Pumpkin Oatmeal Cookies are really delicious, with a soft texture and warm flavors.
They’re sort of like little bites of cake. How fun is that!?
Enjoy every last one!
Gluten-Free Pumpkin Oatmeal Cookies are soft, chewy, and full of the warming spices of fall. They're the perfect way for gluten-free eaters to get their sweet pumpkin fix.Makes about 3 dozen small cookies
Makes about 3 dozen small cookies
- 2/3 cup pumpkin purée
- 3/4 cup brown sugar
- 1/3 cup plus 1 tablespoon extra virgin olive oil
- 1 egg
- 1 egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup old-fashioned rolled oats (be sure they are marked gluten-free!)
- 1/2 cup currants
- 1/2 cup mini semisweet chocolate chips
Preheat the oven to 325°F and line a couple of baking sheets with parchment paper.
Add the pumpkin, sugar, oil, egg, egg yolk and vanilla to a large mixing bowl. Whisk everything together until it's smooth.
In another smaller bowl, combine the flour, baking powder, cinnamon, baking soda, xanthan gum, cloves, and salt. Once it's blended, add it to the wet ingredients and mix until it's completely absorbed and you no longer see dry spots.
Fold in the oats, currants and chocolate.
Use a small cookie scoop or spoon to shape balls of dough onto the prepared baking sheets -- they should be about one generous tablespoon each. (They can be fairly close together because they don't spread.)
Bake in the preheated 325°F oven just until they look dry on the surface, 10 to 12 minutes. Remove from the oven, and allow the cookies to cool on the baking sheet.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.