Healthy Pumpkin Oatmeal Cookies
These healthy pumpkin oatmeal cookies are the perfect guilt-free treat for satisfying your sweet tooth while embracing fall-inspired flavors. Made with wholesome ingredients like rolled oats, whole wheat flour, and nutrient-packed pumpkin puree, these cookies are naturally sweetened with maple syrup and enriched with the warm spices of cinnamon and nutmeg. The optional additions of dark chocolate chips and crunchy nuts lend a customizable touch, making each bite extra special. Easy to prepare in just 10 minutes, these cookies bake up soft, chewy, and irresistibly tasty in under 15 minutes. Enjoy them as a cozy snack, a packed lunch treat, or even a post-workout pick-me-up. With healthy ingredients and no refined sugar, this recipe is a must-try for anyone craving a nutritious twist on classic fall desserts.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Whole wheat flour
- 1 cup Pumpkin puree
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil, melted
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Dark chocolate chips (optional)
- 0.5 cup Chopped nuts like pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, mix the rolled oats, whole wheat flour, baking soda, ground cinnamon, ground nutmeg, and salt.
In another medium bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, egg, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
If using, gently fold in the dark chocolate chips and/or chopped nuts.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten slightly with the back of the spoon to shape the cookies.
Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly golden around the edges.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
2356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1249 mg | 54% | |
| Total Carbohydrate | 280.5 g | 102% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 159.5 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 242 mg | 19% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1607 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
