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
- 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
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.