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Gluten Free Pumpkin Oatmeal Chocolate Chip Cookies – quick and easy, healthy cookies perfect for fall. I bet you can’t eat just one! Nut-free, oil-free, egg free, and vegan!
Healthy Cookies
These Crunchy Gluten Free Pumpkin Oatmeal Chocolate Chip Cookies are super addictive!
They are bite size and I dare you to try to eat just one! Good news though – you don’t have to stop at one because these fall treats are healthy, too!
Eat ’em for breakfast, dessert, or any snack time in between!
Gluten Free Cookies
I usually use almond flour in my gluten free cookies, like in my Cinnamon Sugar Cookies (a reader fave!), Chocolate Gingerbread Cookies, and Cranberry Pistachio Cookies. Those cookies have crispy edges with chewy centers.
I wanted these Pumpkin Chocolate Chip Cookies to be crunchy throughout, so I went with oats and brown rice flour instead. It worked perfectly!
I added pumpkin seeds for an extra crunch factor. You can add chopped nuts if you like that better. Walnuts, almonds, hazelnuts, and pecans would all be good choices.
Fall Flavors
These healthy little cookies boast delicious warm fall flavors.
Not only are they flavored with pumpkin pie spice, but there is almost a whole cup of pure pumpkin purée in them, too.
I use unrefined pure maple syrup to sweeten them up and meld all the cozy flavors together.
Kid Approved
The kids were so excited when these rustic crunchy beauties came out of the oven. They could barely sit still as I took my photos.
The girls both had 3 or 4 right then and my son downed 3 the second he walked in the door from school.
Guess what he asked for in his lunch yesterday too! Since they are nut-free, they make perfect lunchbox treats or school snacks!
Real Whole Food Ingredients
With ingredients like real pumpkin, rolled oats, raw pumpkin seeds, cinnamon, and, of course, chocolate chips…what’s not to love?! Give them a try today!
Pumpkin Oatmeal Chocolate Chip Cookies Recipe
Go ahead an grab a big handful…and then come back for more. And you know what I think — these would make a delicious present packaged in a jar and tied with a nice ribbon — perhaps for teachers, neighbors, mailmen, Santa, etc.
I can’t wait for you guys to try these! Please leave me a comment below with your feedback and star rating once you do.
You can also find me on social media. Be sure to tag me @veggie_inspired and #veggieinspired so I’m sure to see it!
Enjoy!
Crunchy Gluten Free Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients
- 2 cups gluten free old fashioned oats
- 1 cup brown rice flour
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup pure maple syrup
- ¾ cup pure pumpkin purée (NOT pumpkin pie filling!)
- 1 tsp pure vanilla extract
- ¼ cup raw shelled pumpkin seeds (pepitas)
- ½ cup dairy free chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl combine oats, flour, pumpkin pie spice, cinnamon, and salt.
- In a small mixing bowl, whisk the pumpkin puree, maple syrup, and vanilla until combined.
- Pour the wet ingredients into the dry and stir until evenly combined.
- Stir in the chocolate chips and pumpkin seeds.
- Using a small cookie scoop or a small spoon, scoop the dough into equal sized balls and place them on the prepared cookie sheet. (The dough might be a bit crumbly, but when pressed it should stick together fine.)
- Press down on the tops of the cookie balls to flatten them. The cookies will not spread or flatten on their own so make them the shape you want them now.
- Bake for 20-25 minutes until lightly browned and crispy on the edges. The cookies will continue to crisp up as they cool.
- Let cool for a few minutes on a wire rack before digging in!
Nutrition
You Might Also Like:
Chewy Gluten Free Chocolate Gingerbread Cookies
Pumpkin Pie Baked Oatmeal Muffins
Sue says
Great cookies! Thanks Jenn.
Jenn Sebestyen says
You’re welcome, Sue! Thanks for your comment!
Natalie F says
Yum!
Yum, yum, yum, yum, yum, yum, YUM!!
Ditto with ‘CRUNCH’! (Always just a little missing on WFPB; not any more!)
These will be a regular feature at my place now … stuff the Aussie Anzac Biscuit! LOL!
Jenn S. says
Yay! So happy you love them!!
savannah says
do you bake with the chocolate chips inside??
Jenn S. says
Yep! Enjoy!
Jenn S. says
I just updated the recipe…can’t believe I left them out of the instructions. Thanks for bringing that to my attention.
Natalie F says
Left what out of the instructions … the pepitas? Coz I followed the directions and they’re still sitting on the bench. 🙁
I’ll hazard a guess … roughly chop and mix in with the choc chips?
Jenn S. says
Good catch! Sorry about that. Yes, mix them in with the chocolate chips. You can chop them up if you want, but I usually just leave them whole. I’ll fix the instructions now. Thank you for pointing that out! Enjoy the cookies!
Ginny McMeans says
Who can turn down a kid approved cookie? Those kids are smart! These really do look and sound delicious. Love the pepitas too!
Jenn S. says
Kids know best! Thanks, Ginny!
Noor Fatima says
Love that I have a healthy version in my book now. Jenn, can we freeze the cookies? I’d like to make several batches and freeze them for winter while fresh pumpkin is in season since I make my pumpkin puree from scratch.
Jenn S. says
Thanks, Noor. I’ve never tried freezing them. I think if you freeze after they are baked, the texture of the cookie will definitely change. Perhaps if you freeze the dough before cooking? I think that might work, but again, I haven’t tried it so can’t say for sure.
Janet says
Hello, Noor,
I make a double batch of these and freeze them after they’re baked. They’re still delicious and crisp out of the freezer. I also use pureed butternut squash instead of pumpkin for these cookies, also great!
Jenn S. says
Thanks, Janet!
Liz says
These cookies look so good and I love that they’re healthier than most cookies! Perfect for a fall treat!
Jenn S. says
Thanks, Liz!