It is hard to write about only healthy pumpkin oatmeal cookies when so much is going on inside me. I will be plain honest. So much of what I do in my day to day life is tied to darn cookies. Why? Just like baking anything pumpkin is not typically done in Spring, the same way my life is not my typical daily life lately.
See, I had this recipe sitting in my drafts for over a year. I remember baking the cookies, everyone loving them and thinking to save the recipe for “pumpkin season”. Why? Please tell me why I can’t bake healthy pumpkin blondies and whole wheat pumpkin bread, or share pumpkin cookies in May if that is what I feel like?! Exactly. Last week, when I was particularly feeling sad, I baked the cookies – cooking is my therapy. I made one batch not exactly sure if I will need to tweak the recipe. Cookies were SO GOOD, we ate all of them in one night. They were kids’ dinner which initially sounded “AH!” inside my head, and just a mere seconds later turned into “AAAAAAAAAH!”. Because why can’t we have healthy pumpkin oatmeal cookies with no sugar (healthy natural sugar) for dinner one night? All there is 1/2 cup of maple syrup, oats, coconut oil, pumpkin puree and spelt flour (very similar to my sugar free oatmeal cookies). And this is how I roll these days.
Healthy Pumpkin Oatmeal Cookies
- 1 egg, large
- 1/2 cup coconut oil, measured melted
- 1/2 cup maple syrup
- 1/2 cup pumpkin puree (I use organic BPA free)
- 1 tsp pure vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 + 1/2 cups quick oats, quick or old fashioned (rolled)
- 1 cup spelt flour
- 1/2 cup pumpkin seeds
- Cooking spray (I use Misto)
- Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
- In a large mixing bowl, whisk the egg. Add coconut oil, maple syrup, pumpkin puree, vanilla, pumpkin pie spice, baking soda and salt; whisk until well combined. Add oats and stir to mix. Add flour and mix well until thick dough forms. Add pumpkin seeds and give a few stirs.
- Using small cookie scoop, place batter on previously prepared sheet and flatten with the back of a scoop or hands. Cookies do not spread, I had 9 cookies per sheet. Bake in batches for 15 minutes. Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off a bit more.