Want a healthier option for a pumpkin dessert? This recipe is so quick to put together and is made out of whole foods! It contains no flour, sugar or butter but is still satisfying. This is a great kid-friendly recipe as well.
2 1/2 cups rolled or quick oats
1 cup pure pumpkin puree
2–3 Tbsp maple syrup, agave or coconut sugar
1 tsp pumpkin pie spice or cinnamon, optional but recommended
1/2 cup dairy-free chocolate chips, optional but recommended
Preheat oven to 350 degrees. Mix all ingredients in a bowl to form a thick dough. Start with 2 Tbsp of sweetener and adjust sweetness as desired.
Use your hands to create 12 cookie shapes. The cookies will not spread or change shape during baking so be sure to create the shape you want before baking.
Prepare a baking pan with parchment paper or place cookies directly on the pan. Bake for 10 minutes.
Store at in a sealed container at room temperature for 3 days, in the fridge for up to 1 week or freeze up to 3 months.
Nutrition Facts per cookie:
Calories: 79; Total Fat: .1g; Sodium: 1.5mg; Total Carbohydrate: 15.2g; Dietary Fiber: 2.3g; Sugars: 2.7g; Protein: 2.3g
Printed recipe available at: https://runningonrealfood.com/healthy-pumpkin-oat-cookies/