Gluten-Free Pumpkin Oatmeal Cookies

Name: Gluten-Free Pumpkin Oatmeal Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 1 h 22 min
Yield: 24 cookies
Ingredients: 1 1/2 cups gluten-free all-purpose flour; 1 1/2 tsp pumpkin pie spice; 1 tsp baking soda; 1 tsp sea salt; 1 stick; 1 1/3 cups coconut sugar; 2 large eggs; 1/3 cup pumpkin puree; 2 Tbsp unsulphured molasses; 2 tsp pure vanilla extract; 3 cups quick oats; 1 1/2 cups chocolate chips

User Reviews

4.3

27 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 22 mins
Servings
24 cookies
Calories
226 kcal
Course
Dessert
Cuisine
American

Gluten-Free Pumpkin Oatmeal Cookies

Winston Blankenship

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Healthy Pumpkin Oatmeal Cookies with chocolate chips are the coziest fall treat! Made refined sugar-free, these healthier cookies are lower in sugar yet still so delicious!

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Ingredients

Servings

1 1/2 cups gluten-free all-purpose flour
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp sea salt
1 stick 1/2 cup butter, or ghee, softened
1 1/3 cups coconut sugar
2 large eggs
1/3 cup pumpkin puree
2 Tbsp unsulphured molasses
2 tsp pure vanilla extract
3 cups quick oats
1 1/2 cups chocolate chips

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Instructions

In a mixing bowl, stir together the gluten-free flour, pumpkin pie spice, baking soda and sea salt until well-combined.
Add the butter to a stand mixer fitted by the paddle attachment and beat on medium until creamy and fluffy. Add the sugar and beat until well combined. Add the eggs one at a time followed by the pumpkin puree, molasses and pure vanilla extract and beat until combined. Scrape the sides of the bowl with a rubber spatula and beat for a few seconds more.
Add the flour mixture to the mixer and beat on medium speed just until combined. The dough should seem fairly wet.
Add the oats and chocolate chips and beat just until combined.
Transfer the cookie dough to the refrigerator and chill for at least 1 hour (up to 3 days).
When you’re ready to bake, preheat the oven to 350 degrees F.
Drop spoonfuls of dough on a large cookie sheet and bake 10 to 13 minutes, just until the edges begin turning golden-brown. The cookies will look very soft in the center.
Remove from the oven and allow cookies to cool at least 10 minutes before removing from the baking sheet and serving.