Soft Pumpkin Oatmeal Cookies (gluten-free, dairy-free option)
Soft Pumpkin Oatmeal Cookies (gluten-free, dairy-free option)
Introduction
Soft Pumpkin Oatmeal Cookies are a delightful treat that perfectly blends the warm flavors of pumpkin and the heartiness of oats. These cookies offer a comforting taste of fall and are a wonderful option for those following a gluten-free or dairy-free diet. The soft texture and subtle sweetness make them a favorite for cozy evenings or holiday gatherings.
Whether you have dietary restrictions or simply love the flavors of pumpkin and oats, this recipe is sure to become a staple in your baking rotation. The combination of ingredients creates a cookie that is not only delicious but also packed with wholesome goodness.
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Recipe Quick Facts
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24 cookies
Difficulty Level: Easy
Cuisine Type: American
Course: Dessert
Dietary Labels: Gluten-Free, Dairy-Free
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Why You’ll Love This Recipe
– These cookies offer a perfect blend of pumpkin flavor and oatmeal texture.
– They are quick and easy to make, perfect for a last-minute dessert or snack.
– The recipe is gluten-free and dairy-free, making it suitable for a wide range of dietary needs.
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Ingredients
For the Cookie Dough
– 1 cup canned pumpkin puree
– 1/2 cup coconut oil, melted
– 1/2 cup maple syrup
– 1 teaspoon vanilla extract
– 2 cups gluten-free rolled oats
– 1 cup almond flour
– 1 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
For the Optional Glaze
– 1/2 cup powdered sugar
– 1-2 tablespoons almond milk
– 1/2 teaspoon vanilla extract
Tip: Use organic pumpkin puree and gluten-free oats for the best results.
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Equipment Needed
– Mixing bowl
– Whisk
– Baking sheet
– Parchment paper
– Cooling rack
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Step-by-Step Instructions
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract.
3. Add the oats, almond flour, baking powder, cinnamon, nutmeg, and salt to the wet ingredients and mix until well combined.
4. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
5. Flatten each cookie slightly with the back of a spoon. Bake for 12-15 minutes until set and lightly golden.
Include step photos here for visual guidance.
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Pro Tips for Success
– Allow the cookies to cool completely before glazing to prevent the glaze from melting.
– For a variation, add a handful of dairy-free chocolate chips to the cookie dough.
– Store the cookies in an airtight container to maintain their soft texture.
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Substitutions & Variations
– To make these cookies vegan, swap the honey for maple syrup.
– For a nut-free version, use sunflower seed flour instead of almond flour.
– Add a sprinkle of pumpkin pie spice on top of the glaze for extra flavor.
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Storage & Make-Ahead Tips
Room Temperature: Store the cookies in an airtight container for up to 3 days.
Refrigerate/Freeze: These cookies freeze well. Place them in a freezer-safe container for up to 2 months.
Reheat: Warm in a microwave for 10-15 seconds to enjoy them soft and fresh.
Make Ahead: You can prepare the cookie dough ahead and refrigerate for up to 24 hours before baking.
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Serving Suggestions
– Enjoy these cookies with a cup of hot spiced cider for a cozy evening treat.
– Serve them alongside a scoop of dairy-free vanilla ice cream for a delightful dessert.
– Sprinkle chopped pecans on top of the glazed cookies for added crunch.
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Nutrition Information (Per Serving)
Calories: 120 | Protein: 2g | Carbohydrates: 15g | Fat: 6g | Fiber: 2g | Sugar: 5g | Sodium: 50mg
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FAQ
1. Can I make this ahead?
Yes, you can make the cookie dough ahead and store it in the refrigerator.
2. Can I bake instead of fry?
These cookies are baked for a healthier option.
3. What can I substitute for almond flour?
You can use oat flour or all-purpose gluten-free flour as a substitute.
4. How do I know when it’s done?
The cookies are done when they are set and lightly golden on the edges.
5. Can I freeze leftovers?
Absolutely, store them in a freezer-safe container for future enjoyment.
6. How long do they last?
These cookies will stay fresh for up to 3 days at room temperature.
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Recipe Notes
Soft Pumpkin Oatmeal Cookies are a wonderful treat that combines the flavors of fall with wholesome ingredients. They are perfect for sharing with loved ones or enjoying a moment of self-indulgence. Feel free to experiment with different spice combinations to make them your own!
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Soft Pumpkin Oatmeal Cookies (gluten-free, dairy-free option)
Soft Pumpkin Oatmeal Cookies are a delightful gluten-free and dairy-free treat that combines the warm flavors of pumpkin with the heartiness of oats. These soft and subtly sweet cookies are perfect for fall evenings or holiday gatherings.
Ingredients
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1 cup canned pumpkin puree
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1/2 cup coconut oil, melted
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1/2 cup maple syrup
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1 teaspoon vanilla extract
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2 cups gluten-free rolled oats
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1 cup almond flour
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
-
1/4 teaspoon salt
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1/2 cup powdered sugar
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1-2 tablespoons almond milk
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1/2 teaspoon vanilla extract
Directions
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Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, combine the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract.
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Add the oats, almond flour, baking powder, cinnamon, nutmeg, and salt to the wet ingredients and mix until well combined.
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Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
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Flatten each cookie slightly with the back of a spoon. Bake for 12-15 minutes until set and lightly golden.
