Make these pumpkin oatmeal cookies gluten free with oats instead of flour. Naturally sweetened with maple syrup, they're lower in sugar and perfect for breakfast or healthy snacking!
Pumpkin spice baking is arguably one of the best parts of fall. Pumpkin pie, pumpkin muffins and these pumpkin oatmeal cookies- the aroma of cinnamon wafting out of the kitchen makes me so happy.
I love a chocolate chip cookie and my gluten free pumpkin cookies, so why not combine them into one AMAZING gluten free pumpkin chocolate chip cookie? It's the best of both worlds if I do say so myself.
There are tons of great cookie recipes online, but I wanted to make these pumpkin oatmeal cookies gluten free so everyone can enjoy them. Whether you have celiac disease, a gluten intolerance or love experimenting with gluten free baking, these will be a hit.
Why This Recipe is Dietitian Approved
- Source of fibre. Both pumpkin and oats are a great source of fibre to help buffer our blood sugar response.
- Naturally sweetened. There's only ⅓ cup of maple syrup in this whole recipe! While our body recognizes both maple syrup and white sugar as the same, I know some folks prefer unrefined sweeteners. Maple syrup also has that perfect fall flavor profile that can't be beat.
- Breakfast friendly. Fibre, micronutrients and lower in sugar? You can definitely enjoy these pumpkin oatmeal cookies for breakfast.
- Pumpkin puree
- Vanilla extract
- Maple syrup
- Gluten-free oats
- Baking powder
- Pumpkin pie spice
- Chocolate chips
Preheat oven to 350 F and line a cookie tray with parchment paper.
In a medium mixing bowl, whisk together pumpkin puree, vanilla extract, maple syrup and egg.
Add oats, baking powder, cinnamon, pumpkin pie spice and salt.
Use a spatula or wooden spoon to mix well.
Add in chocolate chips and any other mix-ins of choice.
Drop cookie dough by 2 tablespoon balls onto the parchment paper lined cookie tray. Gently press down until each cookie is about ½” thick.
Bake for about 12-15 minutes or until bottoms of the cookies are golden brown.
Substitutions and Variations
To make gluten-free: I made these pumpkin oatmeal cookies gluten free by using certified gluten-free oats.
To make dairy-free: Use dairy-free chocolate chips.
To make vegan: Use dairy-free chocolate chips and a flax egg (1 tablespoon ground flaxseed with 3 tablespoon warm water).
To make nut-free: This recipe is naturally nut-free.
Missing an ingredient? Try these:
- Maple syrup: Swap for honey.
- Chocolate chips: Leave these out or add another mix-in like white chocolate chips, dried cranberries, pecans or pumpkin seeds.
These pumpkin oatmeal cookies can be stored in the fridge for up to 10 days in an airtight container. To freeze, place cookies in an airtight container in the freezer for up to 3 months They can defrost in the fridge overnight or be placed in the microwave for about 30-45 seconds.
These cookies aren’t super sweet. I would consider them a bit more of a snack/breakfast cookie than a dessert cookie. If you are looking for added sweetness, you can add additional chocolate chips or add 2 tablespoon of brown sugar into the dough.
Frequently Asked Questions
This is a question I get asked quite often! In the past, individuals with celiac disease were advised to avoid eating gluten protein found in wheat, barley, rye or oats. However in 2007, Health Canada concluded that most people with celiac disease can safely consume limited amounts of gluten-free oats as long as they do not contain any other forms of the gluten protein (ie. cross-contamination from wheat, rye etc.). In Canada, “gluten-free certified oats” are those typically safe for those with celiac disease to consume.
No! You can use quick oats, rolled or even minute oats however steel cut oats are much tougher and will not absorb the liquid the same way.
I actually have an almond flour pumpkin cookie recipe! Try it here.
Like I mentioned earlier, they're more of a breakfast or snacking cookie! If you prefer a sweeter cookie for dessert or to share, you can add 2 tablespoon of brown sugar. These would also be SO delicious for fall parties or Thanksgiving with my homemade cream cheese frosting from this post.
More Pumpkin Recipe
If you have leftover pumpkin puree, try these recipes next.
PS. I love seeing my recipes in action! If you decide to make these gluten free pumpkin chocolate chip cookies, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
Flourless Pumpkin Oatmeal Cookies (Gluten-Free)
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- ⅓ cup maple syrup
- 1 egg
- 2 cups gluten-free oats quick, minute or rolled
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup chocolate chips
- Preheat oven to 350 F and line a cookie tray with parchment paper.
- In a medium mixing bowl, whisk together pumpkin puree, vanilla extract, maple syrup and egg.
- Add oats, baking powder, cinnamon, pumpkin pie spice and salt. Use a spatula or wooden spoon to mix well.
- Add in chocolate chips and any other mix-ins of choice.
- Drop cookie dough by 2 tablespoon balls onto the parchment paper lined cookie tray. Gently press down until each cookie is about ½” thick. Bake for about 12-15 minutes or until bottoms of the cookies are golden brown.