Pumpkin Oatmeal Cranberry Cookies are soft and chewy! A low-calorie cookie recipe made dairy free with gluten free oats. A great cold weather snack!
Got leftover pumpkin puree? That's one of my biggest pet peeves by the way. I always seem to have some odds and ends of leftover pumpkin waiting to be used.
Well if you do, then you've come to the right place today because I've got the perfect solution for you!
Healthy pumpkin oatmeal cranberry cookies and you need to make them RIGHT NOW!
Healthy Pumpkin Oatmeal Cranberry Cookies
Loaded with fall flavors, these healthy oat cookies are lightly sweetened with maple syrup, chewy, low sugar cranberries and have healthy fat in them. They're a great source of fiber and protein and are naturally low in calories too. The perfect fall weight loss cookie!
And I promise you... there's no pumpkin flavor to them either. 😉
What You Need
- Gluten Free Rolled Oats
- Pumpkin puree
- Unsweetened almond milk or milk of choice
- Egg Whites
- Cinnamon, Nutmeg
- Baking Powder
- Maple Syrup
- Coconut Oil
- Vanilla Extract
- Cranberries, low sugar
How to Make Low Calorie Pumpkin Oat Cookies
It's so simple to make these cookies! To make healthier pumpkin oat cookies, first preheat the oven to 350 F and line a large baking sheet with parchment paper.
In a large mixing bowl mix together the dry ingredients - rolled oats, cinnamon, nutmeg, flax meal, chia, baking powder and salt.
Add the wet ingredients to the dry ingredients and mix together. Next fold in the cranberries.
Using a large ice scream scoop, scoop a heaping spoon of the batter onto the baking sheet. Gently forming each cookie with your hands. Repeat this process until you have 12 cookies.
Bake these healthy pumpkin oat cookies in the oven for 12 minutes then remove and let them set on the baking sheet for 5 minutes. This helps them firm up a little!
Serve the gluten free pumpkin oat cookies immediately or store in the refrigerator. You can enjoy your cookies chilled or warmed in the microwave a few seconds. The pumpkin gets gooey and melts in your mouth. It's delicious!
- Egg Whites – you can sub whole eggs for the egg whites in the recipe. It’s always a 2:1 ratio egg whites to whole eggs in recipes. Substituting whole eggs will increase the amount of calories per serving and reduce the protein so be aware of this.
- Milk – I find the majority of my clients (myself included) do better without dairy. Any milk or dairy free milk you enjoy will work in this recipe.
- Maple Syrup - I recommend REAL maple syrup for the recipe. 1/3 of a cup is not very much when divided among 12 cookies. Artificial maple syrups tend to increase cravings and can have an effect on digestion when too many of them are consumed.
- Oats - Gluten free rolled oats work best for this recipe. Not avoiding gluten? Regular rolled oats work fine. I have not tested this recipe with other flours. If you do, leave a comment below and let us know!
- Pumpkin - Look for canned pumpkin puree, not pumpkin pie filling.
- Flax/Chia - These are necessary to hold the cookies together. Without them, I cannot guarantee that they will work.
- Optional Add-Ins - Chocolate chips, nuts, seeds, cacao nibs would all be fantastic add-ins. This healthy cookie recipe is versatile!
Pumpkin Oatmeal Cranberry Cookies
- 1 1/4 cup Gluten Free Rolled Oats
- 1/2 cup flax meal
- 1/4 cup chia seeds
- 1 1/2 tablespoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 egg whites
- 3/4 cup pumpkin puree not pumpkin pie filling
- 1/2 cup almond milk
- 1/3 cup maple syrup
- 1 tablespoon coconut oil melted
- 2 teaspoons vanilla extract
- 1/4 cup low sugar cranberries or raisins
- Optional add-ins: cacao nibs, nuts, seeds, chocolate chips
- Preheat oven 350 F. Prepare a baking sheet with parchment paper.
- In a large mixing bowl, mix the dry ingredients together.
- In a separate mixing bowl, mix the wet ingredients together then fold in the mixture with the dry mixture minus the cranberries and optional add-ins. Once everything is mixed together, fold in the cranberries and optional add-ins.
- Using an ice cream scoop, drop a heaping scoop of the batter onto a large nonstick baking sheet a few inches apart until you have 12 cookies.
- Bake 12 minutes then remove from the oven and cool on the baking sheet 5 minutes before transferring to a wire rack.
- Store in the refrigerator up to 7 days or in the freezer up to 60 days.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you love this recipe, checkout my cookbook for more healthy, low calorie recipes.
- You can substitute 1 whole egg for the 2 egg whites; however, note that this will increase the calories and lower the protein.