Veggie Inspired

healthy plant based recipes for the whole family

Crunchy Pumpkin Oatmeal Chocolate Chip Cookies

44 Comments

As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

Print Recipe Jump to Recipe

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!

Stack of three Pumpkin Oatmeal Chocolate Chip Cookies. A white dish with a row of cookies blurred out in the background.

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!

Stack of Crunchy Gluten Free Pumpkin Oatmeal Chocolate Chip Cookies. Decorative orange pumpkins in the background.

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.

Close up view of a stack of three Pumpkin Oatmeal Chocolate Chip Cookies with pumpkin seeds on a piece of brown parchment paper.

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.

Overhead view of a stack of bite size pumpkin oatmeal chocolate chip cookies. Loose chocolate chips and raw pumpkin seeds scattered around the cookies.

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!

Crunchy Pumpkin Oatmeal Chocolate Chip Cookies lined up on a rectangular white platter. Glass of milk next to the platter.

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!

Small stack Pumpkin Oatmeal Chocolate Chip Cookies in front of more cookies lined up on a white rectangular platter. Glass of milk in the background.

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!

5 from 9 votes
Crunchy Gluten Free Pumpkin Chocolate Chip Cookies
Print
Crunchy Gluten Free Pumpkin Oatmeal Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Crunchy & healthy gluten free cookies perfect for a fall treat. Quick and easy to make!

Course: Cookies, Dessert, Snack
Cuisine: dairy free, egg free, gluten free, nut free, oil free, soy free, vegan
Keyword: easy pumpkin cookies, gluten free pumpkin chocolate chip cookies, healthy pumpkin oatmeal cookies
Servings: 28 cookies
Calories: 94 kcal
Author: Jenn S.
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a medium mixing bowl combine oats, flour, pumpkin pie spice, cinnamon, and salt.
  4. In a small mixing bowl, whisk the pumpkin puree, maple syrup, and vanilla until combined.
  5. Pour the wet ingredients into the dry and stir until evenly combined.

  6. Stir in the chocolate chips and pumpkin seeds.

  7. 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.)
  8. 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.
  9. Bake for 20-25 minutes until lightly browned and crispy on the edges. The cookies will continue to crisp up as they cool.
  10. Let cool for a few minutes on a wire rack before digging in!
Nutrition Facts
Crunchy Gluten Free Pumpkin Oatmeal Chocolate Chip Cookies
Amount Per Serving
Calories 94 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Sodium 22mg 1%
Potassium 17mg 0%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 6g
Protein 2g 4%
Vitamin A 16%
Calcium 1%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.


You Might Also Like:

Chewy Gluten Free Chocolate Gingerbread Cookies

Chewy Chocolate Gingerbread Cookies

Pumpkin Pie Baked Oatmeal Muffins

Apple Pumpkin Pie Baked Oatmeal

Pumpkin Spice Pancakes

Banana Pumpkin Spice Pancakes

Comments

  1. 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!

    Reply

    • 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.

      Reply

      • 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?

        Reply

        • 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!

          Reply

  4. 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.

    Reply

    • 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.

      Reply

    • 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!

      Reply

  8. Kristine says

    These cookies look so healthy and delicious! I’m all about pumpkin everything this time of year, so I can’t wait to give these a try! 🙂

    Reply

  14. Sara says

    I made these for my mom, who has to watch her gluten intake. She really liked them, but my husband and I enjoyed them too! A tiny cookie packed with healthy ingredients, yet it satisfied my craving for something sweet! Thank you!

    Reply

  17. The Vegan 8 says

    LOVE these girl! Love how low-fat and healthy they are! Brown rice flour is a favorite of mine too. That is what I use for my chocolate chip cookies and the crispiness they provide is amazing! I love that you added all these yummy oats too, YUM!

    Reply

    • Jenn S. says

      Thanks, Brandi!! Yes, the brown rice flour definitely gives them that extra crispiness! Cookies healthy enough for breakfast…bring it!

      Reply

  18. Lucie says

    Those look amazing Jenn! Pumpkin seeds are one of my favorites, I love that you put them in 🙂 I wonder – the rice flour works as a binding agent? I never used it before 🙂

    Reply

    • Jenn S. says

      Thanks,Lucie! I love pumpkin seeds too! They are just as addictive as these cookies! The rice flour does a little binding…as much as all purpose or whole wheat. The dough is a bit crumbly, but when you press it together, it does hold up well. I do find that brown rice flour makes things a bit crispier or crunchier than regular flour…which worked perfectly here!

      Reply

  19. Natalie says

    I’ve had too many chewy pumpkin cookies lately, I need some crunchiness in my cookie munching life!!! Love the GF swap out, and those little seeds peeking through 🙂

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *


My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

Read more...

Let’s Stay Connected!

AMAZON AFFILIATE DISCLOSURE

Jenn Sebestyen/Veggie Inspired is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

COPYRIGHT NOTICE

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jenn Sebestyen and Veggie Inspired with appropriate and specific direction to the original content.