Gluten Free Pumpkin Oatmeal Cookies (Allergy Friendly)
Chewy, chocolatey, and packed with heart-healthy oats, these Pumpkin Oatmeal Cookies provide an explosion of fall flavor with hints of cinnamon, cloves, and plenty of pumpkin.
Nut Free, Gluten Free, Soy Free, Egg Free, Vegan
This recipe was originally published October 2018, but updated and improved September 2019.
It’s scary how fast fall is flying by! Where did the time go?! (Answer: I have NO idea!)
We didn’t even have time for apple picking yet this season! Did you?
Since it’ll be Thanksgiving before we know it, I knew it was time to crack open a can of PUMPKIN!
What better way to christen pumpkin season than with COOKIES?!
(hint: there is not better way!)
I originally shared the recipe for these pumpkin oatmeal cookies a couple of years ago, but the photos needed a bit of updating. While I was doing some food prep, I quickly re-made and reshot the recipe (with some updates), and I’m excited to re-share this gluten free, 100% allergy-friendly recipe with you!
AND this version is low in added sugar. Actually, almost NO added sugar (but more on that later)…
Now, I’m not sure about you, but I like my oatmeal cookies chewy, with a more cake-like texture, versus a crispy cookie. (Chocolate chip cookies? Totally different — chewy center with crisp edges in case you were wondering.)
Luckily for me, adding pumpkin to baked goods seamlessly creates makes a more cake-like texture.
And have I mentioned that this recipe totally tastes like dessert but is healthy enough for breakfast?
Here’s why… This recipe has…
- NO added sugar!
- Tons of pumpkin (more fiber and vitamin A!!) = veggies at breakfast!
- Heart-healthy OATS (hello fiber for fullness!)
Let’s take a look at some of the ingredients for these GF Pumpkin Oaties…
Ground flaxseed
Instead of using an egg, I wanted to make this recipe free from the top 8 most common food allergens. Vegan (and egg-free) baking often uses a “flax egg” as a replacement. Simply mix together 1 tablespoon ground flaxseed with 3 tablespoons warm water. Let this mixture sit for at least 10 minutes to thicken up. When it’s done, add it to the recipe to help the cookies stay together (and avoid a crumbly mess).
Flaxseed is full of omega 3 fatty acids also, so you’re adding some “superfood” benefits by adding ground flaxseed to this recipe.
Pumpkin Puree
Pumpkin may be the most “basic” fall staple, but it’s actually good for you too! The orange fruit is chock full of vitamins A and C, fiber, potassium, antioxidants, and more to provide a variety of health benefits (eye health, immune health, blood sugar control, weight management, and more).
Oat Flour & Rolled Oats
Like most oatmeal cookie recipes, this allergy-friendly recipe calls for both flour + oats. I used oat flour to keep with the oat theme, but also because of the health benefits. Oats are a whole grain and a good source of soluble fiber. Compared to other flours out there, oat flour is a total winner!
Learn how to make your own oat flour here.
Of course, if you’re strictly gluten free, be sure to use certified gluten free oats!
Dark chocolate chips
When it comes to allergy-friendly baking it’s important that your chocolate is certified allergy-friendly. Even if you don’t have to worry about food allergies, oftentimes the allergy-friendly brands have fewer ingredients and additives.
These are my favorite options:
- Enjoy Life chocolate chips (dark, mini semisweet, semisweet chunks)
- Nestle’s Allergy-Friendly Chocolate Chips (sold at Target)
- Pascha chocolate dark dark dark chips (70-100%!)
These Gluten Free Pumpkin Oatmeal Cookies are…
- Made in 1 bowl
- Easy to whip up
- Baked in just 12 minutes
- Food allergy friendly
- Vegan
- Full of health benefits (filling fiber, vitamins and minerals, and more!)
Let’s make ’em…
PrintGluten Free Pumpkin Oatmeal Cookies With No Added Sugar
Ingredients
- 1 tablespoon ground flaxseeds or flaxseed meal
- 1 medium banana
- 1/2 cup pumpkin puree (not pumpkin pie filling!)
- 1/4 cup coconut oil (or another mild oil)
- 3/4 cup oat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- Dash of cloves (optional)
- 1 cup + 1/4 cup rolled oats (gluten free, if needed)
- 1/2 cup dark chocolate chips (I love these Pascha Chocolate Chips)
Instructions
- Preheat oven to 350°F.
- In a ramekin or small bowl, combine ground flaxseeds with 3 tablespoons of warm water. Let sit for at least 10 minutes.
- In a large bowl, mash banana, then mix in pumpkin, and coconut oil until combined. Then mix in flax “egg.”
- Add dry ingredients (oat flour, baking soda, salt, cinnamon and cloves) to the wet ingredients and mix until combined. Do not overmix.
- Fold in rolled oats and chocolate chips, until evenly distributed.
- Using a cookie scoop or tablespoon, scoop a ball of dough, about 1 inch in diameter onto a parchment paper lined baking sheet. Press down slightly with your (clean) fingers.
- Bake for 12 minutes, removing from oven once golden brown. Allow cookies to cool on the cookie sheet for 10 minutes before transferring to a cooling rack. Enjoy!
- Store leftovers in a cool, dry, airtight container for up to 1 week.
Don’t Forget to PIN IT…
XO
This recipe may be even better than last year’s. Thanks!
These look so good!! Love that you included chocolate chips!
c is for cookie and
c it nutritionally……………..and did you mention that these delicious morsels are vegan!!!