With only 10 minutes of prep time and 5 ingredients, you'll be set to make these delicious, healthier pumpkin chocolate chip cookies. They're gluten free, low in sugar and high in fibre. So, this is a cookie you can truly feel good about eating.
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Why should you try this recipe?
Here's why you'll love these low sugar pumpkin cookies:
- They're easy to make. With only 10 minutes of prep time and 5 ingredients, you'll be able to make these healthy pumpkin cookies even if you don't consider yourself a baker.
- They're gluten free. These cookies are made without flour. If you're celiac or gluten sensitive, these are a safe bet.
- They'll help you reach your fibre intake goals. Fiber is a type of carbohydrate that our body can't digest. It helps regulate our digestive system and keeps our hunger and blood sugar levels in check. The Dietary Reference Intake (DRI) for fiber is 25 grams for women and 38 grams for men. But, the average person only consumes 10 to 15 grams each day. So, it's important to consume foods with high fiber content. The pumpkin puree and rolled oats in this recipe are both loaded with fibre (and other important vitamins, minerals and antioxidants too!)
- They'll satisfy your sugar cravings. These don't taste like a traditional cookie because their consistency is more similar to a granola bar or energy ball. That said, they will definitely satisfy your sweet tooth. We owe that to the natural sweetener and stevia-sweetened dark chocolate chips. If you haven't tried Lily's Chocolate Chips yet, today is your lucky day.
Scroll down to see the printable recipe with nutritional information.
Ingredients
Here's what you'll need for these pumpkin oatmeal cookies with chocolate chips:
- Oats: Rolled oats, old fashioned oats, quick oats. They'll all do the trick. Pick organic if you can as oats are heavily sprayed with pesticides.
- Pumpkin puree: Be sure to buy a can of pumpkin puree, not pumpkin pie mix. The first is 100% pumpkin, the second is a sugary mix used to make homemade pumpkin pie.
- Maple syrup: I replace refined sugars with natural sugars in all my recipes. While they are still sugar, they are a better option because they have a lower glycemic index. That means your blood sugar rises more slowly after consuming them and you'll avoid that dreaded post-sugar crash. Be sure to choose 100% pure maple syrup or replace with another natural sweetener like honey or coconut sugar.
- Cinnamon and nutmeg: Cinnamon brings the sweet and spicy, nutmeg brings the pungency. If you're looking to turn up the flavour, consider adding cardamom, ginger or cloves, which all pair well with these spices.
- Lily's Dark Chocolate Chips: These keto chocolate chips are sweetened with stevia, meaning they are refined-sugar free. I use these to keep the sugar content in these cookies low. However, these can be replaced with any other chocolate chips.
Scroll down to find the printable recipe with ingredient measurements.
Instructions
Let’s break it down step by step to take any guesswork out of these healthier pumpkin chocolate chips cookies.
- Pre-heat oven to 350 degrees F.
- Prepare a baking sheet with parchment paper.
- Combine all ingredients in a mixing bowl. Be sure to keep a handful of chocolate chips aside. We will use these to top the cookies just before baking.
- Use a cookie scoop to create 26 cookie dough balls on the baking sheet.
- Use a fork to flatten the cookie dough balls. These cookies will not spread while baking, so be sure to form them in the shape you're looking for before they go in the oven.
- Bake for 15 minutes.
- Remove from oven and place on cooling rack for 15 minutes.
- Take a bit and enjoy.
- Let cool completely before storing. Storing instructions are below.
Recipe Notes
- Remember, pumpkin puree and pumpkin pie mix are different. You will find both canned pumpkin puree ad pumpkin pie mix near the baking aisle. The mix is actually a pre-made pumpkin pie filling that's loaded with sugar. The puree is generally labeled "organic pumpkin" or "100% pure pumpkin."
How To Store
- Counter: store in airtight container at room temperature for 3 days
- Fridge: store in an airtight container in the refrigerator for 7 days
- Freezer: store in an airtight container in the freezer for 3 months
For the full ingredient list and step-by-step directions, scroll down to view the recipe card.
Recipe Variations
- Swap the add-ins. These cookies can be easily customized with your favourite add-ins. Mix and match up to ½ cup of chopped nuts, pumpkin seeds, coconut flakes, chocolate chips and raisins.
- Mix up the spices. While I love cinnamon and nutmeg, you can also play around with other warming spices like pumpkin pie spice, ginger, cardamom and nutmeg.
- Make them sugar-free. If you're avoiding sugar altogether, use monk fruit sweetener instead of maple syrup and be sure to use sugar-free chocolate, like Lily’s Dark Chocolate Chips.
- Sub the pumpkin. While these healthier pumpkin cookies are the perfect treat for fall - or even Halloween - they're also possible to make without pumpkin. You can swap 1:1 for almost any roasted and pureed squash or sweet potato.
Equipment
Here's what you need to make this recipe.
- Cookie Scoop: This isn't a necessity, but works great to make evenly sized cookies.
- Rimmed Baking Sheet: To avoid any spillover during baking, go with the rimmed sheet.
- Parchment Paper: I've recently been buying pre-cut parchment paper, which is a real time saver!
FAQs
Here are some of the most frequently asked questions about how to make pumpkin cookies.
These cookies taste more similar to a healthy snack than a dessert. Think: baked oatmeal, chewy granola bar or energy ball. That said, they’re still extremely delicious and certainly hit the spot when a sugar craving hits. Bonus: they're a healthier option to satisfy that craving too.
Yes, these terms are used interchangeably in recipes. Both are 100% steamed and pureed pumpkin.
Place the cooled healthier pumpkin chocolate chips cookies on a parchment lined baking sheet. Make sure they aren't touching. Then, place the baking sheet in the freezer for 1 hour or until the cookies are frozen solid. Transfer the cookies to a freezer bag and store.
Recipe Video
Want to see how I make this recipe? Watch the video below!
Similar Recipes
Still hungry? If you enjoyed this recipe for pumpkin oatmeal cookies with chocolate chips, I invite you to check out my collection of other healthy dessert recipes or check out the ones below that I hand selected for you.
Print
Healthier Pumpkin Chocolate Chip Cookies
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 26 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
With only 10 minutes of prep time and 5 ingredients, you'll be able to bake these delicious, healthier pumpkin cookies. They're gluten free, low in sugar and high in fibre. So, this is a cookie you can truly feel good about eating.
Ingredients
- 2.5 cups large flake oats
- 1 can of pumpkin puree
- 4 tablespoons of maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup of Lily's Dark Chocolate Chips (sugar free)
Instructions
- Pre-heat oven to 350 degrees F.
- Combine all ingredients in a mixing bowl. Be sure to keep a handful of chocolate chips aside. We will use these to top the cookies just before baking.
- Prepare a baking sheet with parchment paper (optional).
- Use a cookie scoop to create 26 cookie dough balls on the baking sheet.
- Use a fork to flatten the cookie dough balls. These cookies will not spread while baking, so be sure to form them in the shape you're looking for before they go in the oven.
- Bake for 15 minutes.
- Remove from oven and place on cooling rack for 15 minutes.
- Let cool completely before storing.
- Store in an airtight container at room temperature for 3 days, in the refrigerator for 7 days, or in the freezer for up to 3 months.
Notes
- Remember, pumpkin puree and pumpkin pie mix are different. You will find both canned pumpkin puree ad pumpkin pie mix near the baking aisle. The mix is actually a pre-made pumpkin pie filling that's loaded with sugar. The puree is generally labeled "organic pumpkin" or "100% pure pumpkin."
- These don't taste like a traditional cookie because their consistency is more similar to a granola bar or energy ball. But, they will definitely satisfy your sweet tooth thanks to the natural sweetener and stevia-sweetened dark chocolate chips.
Keywords: healthy desserts, baking recipes, easy recipes
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Kate
Loved these. Good for a breakfast cookie.
★★★★★