Gluten-Free Pumpkin Oatmeal Cookies: 7 Secrets to Chewy Perfection!
Experience the delightful blend of pumpkin and oats with these soft and chewy gluten-free oatmeal cookies!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 cups gluten-free oatmeal old-fashioned oats
- 1 cup almond flour blanched and sifted
- 1 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1 cup pumpkin puree not pie filling
- 1.25 cups brown sugar lightly packed
- 0.25 cup granulated sugar
- 0.5 cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract pure
- 1.5 teaspoons pumpkin pie spice
- 2 large eggs room temperature
- 1 cup chocolate chips optional
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together the almond flour, baking soda, salt, and pumpkin pie spice until well combined.
- In a separate bowl, beat the pumpkin puree, brown sugar, granulated sugar, melted butter, eggs, and vanilla extract until smooth.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the oatmeal and chocolate chips.
- Drop spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes until the edges are lightly browned. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to 5 days. Substitute chocolate chips with raisins for a different taste. These cookies make a perfect fall treat!