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Ingredients
Scale
- 2.5 cups (250 g) rolled oats or quick oats
- 1 cup (240 g) pure pumpkin puree
- 3 tbsp maple syrup, agave syrup, or coconut sugar
- 2 tsp pumpkin pie spice or cinnamon (optional but recommended)
- 1/2 cup dairy-free chocolate chips (optional but recommended)
- Pinch of salt (optional but recommended)
Instructions
- Combine rolled oats, pumpkin puree, sweetener, optional spices, chocolate chips, and salt in a mixing bowl.
- Mix the ingredients until a thick dough forms.
- Shape dough into about 12 cookies and place them on a baking pan.
- Preheat the oven to 350°F (175°C) and line the baking pan with parchment paper.
- Bake cookies for about 10 minutes until firm to the touch.
- Let cookies cool for a few minutes before enjoying or storing.
Notes
Adjust sweetness based on personal preference.
Mold cookies firmly as they will not spread during baking.
Monitor baking time to prevent overbaking for the best chewy texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 5g
- Sodium: 75mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg