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Gluten Free Pumpkin Oatmeal Cookies Recipe

4.8 from 142 reviews

Delight in these warm, chewy Gluten Free Pumpkin Oatmeal Cookies made with wholesome oats, natural pumpkin puree, and sweetened with maple syrup. Perfectly spiced with cinnamon and studded with chocolate chips, these cookies offer a healthy, comforting treat suitable for gluten-free diets.

Ingredients

Scale

Dry Ingredients

  • 1 cup gluten free oats
  • 1 tsp cinnamon
  • dash of salt

Wet Ingredients

  • 3/4 cup pumpkin puree
  • 1/4 cup maple syrup

Add-ins

  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the cookies.
  2. Combine ingredients: In a medium bowl, thoroughly mix together the gluten free oats, pumpkin puree, maple syrup, cinnamon, salt, and chocolate chips until evenly combined.
  3. Form cookies: Using a cookie scooper or your hands, scoop out portions of the batter onto a baking sheet lined with parchment paper. Gently flatten each cookie slightly to help them bake evenly.
  4. Bake: Place the baking sheet in the oven and bake the cookies for 15-20 minutes, or until the edges are lightly browned and the cookies are set.
  5. Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your delicious gluten free pumpkin oatmeal cookies!

Notes

  • Ensure you use certified gluten free oats to maintain a gluten free recipe.
  • Maple syrup can be substituted with honey for a different natural sweetener but may alter the flavor slightly.
  • For extra texture, add chopped nuts such as walnuts or pecans if desired and if no allergy restrictions.
  • Store cookies in an airtight container for up to 4 days or freeze for longer preservation.
  • If the batter seems too wet, add a small amount of additional oats to firm it up.

Keywords: gluten free cookie, pumpkin cookie, oatmeal cookie, healthy dessert, fall cookies