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Healthy Spiced-Pumpkin Cookie Recipe

healthy-pumpkin-cookie-recipe

These pumpkin cookies are so healthy I almost want to call them health bars, but they taste WAY to good for that.

They’re full of fiber, plant nutrients, vitamins, minerals, protein, good fat, and good carbs to give you sustained energy and satisfy your cravings. They’re also vegan and gluten-free,* but no one has to know.

Theses super delicious treats will stay soft and chewy – make an extra batch because I know you’ll love them as much as I do. Make them often with no guilt; your kids will love them, too.

Healthy Spiced-Pumpkin Cookie Recipe

Prep Time: 10 minutes
Total Time: 30 minutes
Serves 2-6

Ingredients:

  • 2 cups organic raw whole rolled oats*
  • 8 ounces (about 1 cup) organic mashed pumpkin (from a can is ok)
  • 1 small ripe banana, chopped
  • 1/3 cup sliced almonds
  • 3 tbsp ground flax seeds
  • 3 tbsp grade B maple syrup
  • 1 ½ tsp pumpkin pie spice**
  • ¼ tsp fine sea salt

Recipe:
Preheat the oven to 350°F. Lightly spray a baking sheet with a natural olive oil or canola oil cooking spray. Combine pumpkin, banana, maple syrup, pumpkin pie spice and salt in a large mixing bowl and mix on high with a hand mixer until mostly smooth, about two minutes. Fold in the oats, almonds and flax using a large wooded spoon until the mixture is uniform. Form 6 large cookies and bake for 14-16 minutes until set. They will stay soft but hold together well. Let cool 10 minutes before eating, and store in an airtight glass container in the refrigerator for up to 3 days.

This recipe also works well if you make 12 small cookies of equal size and bake for 11-13 minutes.

Try the chocolate-dipped version: click here 🙂

*Oats are gluten-free by nature, but some are processed in plants that also process gluten-containing ingredients. Read the package instructions for more info, and, if necessary, buy oats that are certified to not contain gluten.

** Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger & clove. I recommend buying the blend at your local natural grocer (it’s inexpensive and contains proper proportions), or you can make your own if you’d like.

Enjoy!

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Comments

  1. I will be making these today!!! Thanks, Liz!

  2. these look amazing!  I’m going to try them 🙂

  3. charlotte says:

    Thanks Elizabeth! I love finding recipes like this and I put flax in everything so glad this recipe calls for it. I”ll even roast a pumpkin to use the fresh pulp! Can’t wait to try these 🙂 

  4. I just made these!  
    YUMMY!  I didn’t have maple syrup or flax so I used raw honey, and I added some raw sunflower seeds and raw pecans too. Who knew pumpkin could be so great for baking!  I made them bite size (well, maybe 2 bite size) to bring to a fall gathering this weekend!  Thank you!!

  5. Alli Gillis says:

    Quick question Liz: my mom hates bananas, so I never want to bake with them when she’s around… what could I sub? Applesauce? 

    • I think applesauce would be perfect. Or, a combo of applesauce and date paste (grind up dates). The stickiness of the banana is one of the things that holds them together, so try applesauce and see how it goes. Let us know here how they turn out!

  6. Shannon Gierl says:

    Just made these for a healthy alternative to coffee cake for Christmas morning!! they taste great right out of the oven!

  7. Cannot wait to make these!!!

  8. I made these for a workshop on overcoming sugar cravings, they served as a naturally sweet treat alternative…a huge hit! They all took home the recipe and vowed to make them also, thank you!

  9. I tweeted this also since they could have this with the healthy hot chocolate.

  10. Oats are NOT gluten free. Oats are a cereal grain – keyword is grain. All grains contain gluten, which include corn and rice. Not all gluten is the same. Corn has a different form of gluten, rice has a different form of gluten. The same goes for oats. Therefore, some people who cannot tolerate wheat might be able to tolerate oats.

    It depends on their health/severity of their condition (e.g.: celiac, gluten sensitive/intolerant) and how many forms of gluten they are sensitive to. Often, oats are processed in facilities that processed wheat and contamination with wheat gluten occurs.

    In my case I tolerate oats fairly well, so I still inlcude it in my diet. However, I limit how much I consume just in case.

    I want to make these cookies. Can I use almond flour instead of flax seeds? Also, I cook with Himalayan pink salt. Is it okay to use that instead of sea salt?

    Happy Thanksgiving!!

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