Pumpkin Oatmeal Cookies
Revamp traditional oatmeal raisin cookies with pumpkin pie spice and pecans! The fall flavors and crunchy nuts make these pumpkin oatmeal cookies even MORE comforting than the original. Satisfyingly sweet and indulgent, yet low in sugar, whole grain, and gluten free!
Ingredients
- 1 cup oat flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp pumpkin pie spice
- 2 Tbsp butter or coconut oil
- ⅓ cup coconut sugar
- ⅓ cup sweetener of choice
- 1 egg
- 1 tsp vanilla extract
- 1¼ cups rolled oats
- ⅓ cup pecans chopped
Instructions
- Preheat oven to 350°F (180°C).
- To a large bowl, add oat flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- In a separate bowl, use a hand mixer to beat together butter (or coconut oil), coconut sugar, and sweetener.
- Add egg and vanilla extract and beat to integrate.
- Add the dry mixture to wet and beat on low speed, until a batter forms.
- Stir in rolled oats and chopped pecans.
- To a baking sheet lined with parchment and sprayed, add spoonfuls of batter, leaving space in between because they will spread a bit. (I used a 4-teaspoon cookie scoop to portion my cookies!) Press down slightly as they won’t rise much during baking.
- Bake 16-18 minutes, until slightly browned. Cool on a wire rack before serving and devouring!
- Yields ~18 pumpkin oatmeal cookies (depending on size).
Video
Notes
*Nutrition provided for pumpkin oatmeal cookies made with grass-fed butter and stevia as sweetener.
Nutrition
Serving: 1cookie | Calories: 90kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Fiber: 1g | Sugar: 4g