Ingredients
Scale
- 1 cup gluten free oats
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the pumpkin puree, brown sugar, honey, and vanilla extract.
- Add the gluten free oats, almond flour, baking soda, cinnamon, nutmeg, and salt. Stir until combined.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until lightly golden.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- These cookies can be stored in an airtight container for up to 5 days.
- Add chocolate chips or nuts for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Gluten Free Pumpkin Oatmeal Cookies