Are oatmeal cookies healthy?

Yes! You can easily make any kind of oatmeal cookie with healthier ingredients. These cookies are packed with nourishing ingredients, including rolled oats, pumpkin puree, almond flour, and egg, and they are sweetened with natural sweeteners like maple syrup and coconut sugar. Pumpkin oatmeal cookies can be eaten as a snack or for breakfast.

Can I swap rolled oats for quick oats in cookies?

Old fashioned rolled oats are better for baking because they retain their texture and make cookies nice and chewy. However, it is possible to swap rolled oats for quick oats in oatmeal cookies. Just be aware that if you use quick oats, the cookies will be less chewy. Do not use quick oats.

Why are my oatmeal cookies dry?

Volume measurements are tricking with baking. It's very easy to use too much flour, especially with fine flours like tapioca flour. Flour gets packed into measuring cups when it's not fluffed first or you're scooping directly from the package. Also, if you over-mix your batter, it will make the cookies more tough. When you see "mix until just combined", mix only until combined, then stop.

Healthy Pumpkin Oatmeal Cookies

Name: Healthy Pumpkin Oatmeal Cookies
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Yield: 20
Cuisine: American
Ingredients: 1 ¼ cup old fashioned rolled oats; ¾ cup almond flour; ⅓ cup tapioca flour; ½ teaspoon baking soda; 1 teaspoon cinnamon; 1 teaspoon pumpkin pie spice; ¼ teaspoon fine sea salt; ⅓ cup maple syrup; ¼ cup coconut sugar (or brown sugar); ½ cup pure pumpkin puree; 1 large egg yolk; ⅓ cup softened butter, ghee, or coconut oil; ⅓ cup dark chocolate chips (optional)

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Recipe

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Healthy Pumpkin Oatmeal Cookies

The best soft and chewy healthy pumpkin oatmeal cookies! These cookies are packed with pumpkin flavor and bake up in under 20 minutes. Great as a snack, or for breakfast or dessert!

Prep: 5Cook: 17Total: 22 minutes

Servings: 20 1x

Ingredients

1 ¼ cup old fashioned rolled oats
¾ cup almond flour
⅓ cup tapioca flour
½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
¼ teaspoon fine sea salt
⅓ cup maple syrup
¼ cup coconut sugar (or brown sugar)
½ cup pure pumpkin puree
1 large egg yolk
⅓ cup softened butter, ghee, or coconut oil
⅓ cup dark chocolate chips (optional)

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Instructions

Prep: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Whisk: In a large bowl, whisk together the oats, almond flour, tapioca flour, baking soda, cinnamon, pumpkin pie spice, and sea salt.
Mix: Add the maple syrup, coconut sugar, pumpkin puree, egg yolk, and ghee and mix until just combined.
Fold: Fold in the chocolate chips.
Transfer the batter: Use a two-tablespoon cookie scoop, drop spoonfuls of the dough onto the prepared baking sheets. Slightly flatten the tops of each dough ball with your fingers. Add a couple of chocolate chips on top of each dough ball to give the cookies a visual pop if desired.
Bake: Bake for 14-17 minutes, or until golden brown around the edges. Be patient and look for color! It’s the secret to a nice chewy texture.

Notes

If you are strictly gluten free, use Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats.
These cookies are meant to be very soft and chewy! Similar to baked oatmeal or oatmeal bars. Make sure to let the cookies cool completely before you eat them—they will firm up at room temperature.
You can enjoy these pumpkin oatmeal cookies for breakfast! They are not meant to be super sweet or decadent, rather a healthy treat or snack.
Use canned pumpkin or pumpkin puree, not pumpkin pie filling.
If you don’t have a cookie scoop, just scoop out two tablespoons of dough and gently roll it into a ball before placing it on the prepared baking sheet.

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/healthy-pumpkin-oatmeal-cookies/