Low Fat Pumpkin Oatmeal Cookies
Indulge in the cozy flavors of fall with these Low Fat Pumpkin Oatmeal Cookies, a guilt-free treat that combines wholesome ingredients and a touch of decadence. Made with heart-healthy rolled oats, nutrient-packed whole wheat flour, and unsweetened pumpkin puree, these cookies deliver a satisfying chew and warm spices like cinnamon, nutmeg, and ginger in every bite. Sweetened naturally with light brown sugar and applesauce, they’re a perfect low-fat option for snack time or dessert. Optional add-ins like mini chocolate chips or chopped nuts elevate the flavor to your preference. Ready in under 30 minutes, this easy recipe offers a delicious way to embrace healthier baking without sacrificing taste. Perfect for fall gatherings, lunchbox treats, or a quick morning bite alongside your coffee!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 0.75 cups Whole wheat flour
- 1 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 0.25 teaspoons Salt
- 0.5 cups Pumpkin puree (unsweetened)
- 0.25 cups Unsweetened applesauce
- 0.5 cups Light brown sugar
- 1 teaspoons Pure vanilla extract
- 1 large Egg white
- 0.25 cups Mini chocolate chips (optional)
- 0.25 cups Chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Stir well to evenly distribute the dry ingredients.
In a separate medium mixing bowl, whisk together the pumpkin puree, unsweetened applesauce, light brown sugar, pure vanilla extract, and egg white until smooth and fully combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. If using mini chocolate chips or chopped nuts, fold them in at this stage.
Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Flatten each cookie slightly with the back of the spoon to help them spread more evenly during baking.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and lightly golden around the edges.
Remove the baking sheets from the oven and allow the cookies to cool on the 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 5 days or freeze for longer storage.
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 306.9 g | 112% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 138.4 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1903 mg | 40% | |
*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.
