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pumpkin spice oatmeal cookies
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5 from 16 votes

Healthy Pumpkin Oatmeal Cookies (Easy)

These healthy pumpkin oatmeal cookies are soft, chewy, filled with dried cherries and walnuts, and topped with an optional maple glaze. Plus, they're gluten-free, vegan, and super easy to make.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: gluten free, oats, One-Bowl, Pumpkin, Vegan
Servings: 25
Calories: 116kcal
Author: Crystal Yentzen

Ingredients

  • 1 cup almond flour* see here
  • 2 cups old-fashioned oats*
  • ¾ cup pumpkin puree
  • 1.5 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • cup coconut oil melted
  • ½ cup coconut sugar* or brown sugar
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup dried cherries optional
  • ½ cup pecans

Maple Glaze (optional)

  • 1 ½ tablespoon maple syrup
  • ¼ cup confectioners' sugar

Instructions

  • Preheat the oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Whisk the almond flour, pumpkin pie spice, cinnamon, brown sugar, baking powder, and salt together in a large bowl.
  • Stir in the oats, pumpkin puree, and melted coconut oil until everything is well incorporated.
  • Stir in the dried cherries and walnuts.
  • Scoop or roll the cookie dough (about 1.5 tablespoon per cookie) and place the scoops on the prepared baking sheet. Flatten the cookies slightly using the bottom of a glass or a large spoon.
  • Bake for 18-22 minutes or until the bottoms are slightly golden. Allow them to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.

Optional Maple Glaze

  • Whisk the powdered sugar and maple syrup together in a medium size bowl. Drizzle over the cooled cookies using a spoon. Glaze will harden slightly after a few minutes.
  • Enjoy!

Notes

  1. Almond Flour- Almond flour is pretty easy to find in supermarkets and can be found on Amazon. You can also make your own at home.
  2. Old Fashioned Oats- You can substitute quick oats, although the cookies won't be quite as chewy. I recommend against steel-cut, though, as the oats will not soften enough.
  3. Coconut Sugar- Brown sugar can be substituted for coconut sugar, and the amount of sugar is always a matter of preference. This recipe calls for ½ cup of coconut sugar, which makes for a moderately sweet cookie. You can add a little more or less if you choose. If you want to reduce the sugar and calories, try a 50/50 blend of coconut sugar and stevia. Add ¼ cup of coconut sugar and 1.5 teaspoon of stevia if you use Sweetleaf Stevia Shaker Bottle. All stevia brands measure differently, so be sure to read the label and add the equivalent of ¼ cup of sugar. 
  4. Store your cookies in a covered container at room temperature for up to 5 days. 
  5. Nutrition facts are calculated without the optional maple glaze. 

Nutrition

Calories: 116kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Sodium: 49mg | Potassium: 68mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1230IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg