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Home » Recipes » Cookies

Pumpkin Oatmeal Cranberry Cookies {GF, Low Cal}

Published: Sep 19, 2020 · Modified: Jun 6, 2023 by Megan

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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!

A soft and chewy dairy free oatmeal cookie, loaded with pumpkin and cranberry. Theses Pumpkin Oatmeal Cranberry Cookies are a fun winter breakfast treat.

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. 😉

A soft and chewy dairy free oatmeal cookie, loaded with pumpkin and cranberry. Theses Pumpkin Oatmeal Cranberry Cookies are a fun winter breakfast treat.

What You Need

  • Gluten Free Rolled Oats
  • Flax
  • Chia
  • Pumpkin puree
  • Unsweetened almond milk or milk of choice
  • Egg Whites
  • Cinnamon, Nutmeg
  • Baking Powder
  • Maple Syrup
  • Coconut Oil
  • Vanilla Extract
  • Cranberries, low sugar
A soft and chewy dairy free oatmeal cookie, loaded with pumpkin and cranberry. Theses Pumpkin Oatmeal Cranberry Cookies are a fun winter breakfast treat.

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.

In a separate, smaller bowl mix together the wet ingredients - pumpkin puree, almond milk, maple syrup, coconut oil and vanilla extract.

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!

A soft and chewy dairy free oatmeal cookie, loaded with pumpkin and cranberry. Theses Pumpkin Oatmeal Cranberry Cookies are a fun winter breakfast treat.

Recipe Substitutions

  • 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!
A soft and chewy dairy free oatmeal cookie, loaded with pumpkin and cranberry. Theses Pumpkin Oatmeal Cranberry Cookies are a fun winter breakfast treat.
A soft and chewy dairy free oatmeal cookie, loaded with pumpkin and cranberry. Theses Pumpkin Oatmeal Cranberry Cookies are a fun winter breakfast treat.

Pumpkin Oatmeal Cranberry Cookies

Megan Olson
Pumpkin Oatmeal Cranberry Cookies are soft and chewy! A low calorie cookie made dairy free with gluten free oats. A great cold weather snack!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 12 minutes mins
Cool Time 5 minutes mins
Total Time 22 minutes mins
Course Breakfast, Snack
Cuisine American
Servings 12 servings
Calories 142 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Serving: 1cookieCalories: 142kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 2gSodium: 124mgPotassium: 247mgFiber: 5gSugar: 8gVitamin A: 2383IUVitamin C: 1mgCalcium: 116mgIron: 1mg
Tried this Recipe? Let me know!Let us know how it was!

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.

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    5 from 2 votes (2 ratings without comment)

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  1. Roberta says

    December 02, 2022 at 12:02 am

    Will these work with fresh cranberries?

    Reply
    • Megan says

      December 02, 2022 at 9:28 am

      I don't think so. The batter would be too wet so the recipe would need to be adjusted somehow for the added liquid.

      Reply
  2. Keiu says

    February 23, 2021 at 11:37 am

    Could you also indicate the quantities in grams?
    Thanks:)

    Reply
    • Megan says

      February 23, 2021 at 11:45 am

      The grams are already there. Click METRIC under the list of ingredients in the recipe card.

      Reply
  3. Miz Helen says

    December 06, 2014 at 9:24 am

    We just love a Breakfast Cookie for a fabulous grab n go. Your Pumpkin Oatmeal Cranberry Breakfast Cookie looks delicious and we would really enjoy it, Thanks so much for sharing with Full Plate Thursday this week. Hope you have a great weekend and come back soon!
    Miz Helen

    Reply
    • Megan says

      December 06, 2014 at 10:04 am

      Thank you, have a great weekend!

      Reply
  4. Thalia @ butter and brioche says

    December 02, 2014 at 2:00 pm

    My mornings usually begin with a cookie for breakfast so this recipe is perfect for me. You definitely can consider I will be making it!

    Reply
    • Megan says

      December 02, 2014 at 3:56 pm

      Hope you love them!

      Reply
  5. Courtney at A Life From Scratch says

    December 02, 2014 at 1:16 pm

    These look so so good! I'm meandering by from Take-A-Look Tuesday. Glad I did!

    Reply
    • Megan says

      December 02, 2014 at 3:56 pm

      Glad you liked them. Thanks for stopping by!

      Reply
  6. Tina Muir says

    December 02, 2014 at 4:44 am

    Ooooh how festive, and they sound delicious! I know what you mean about feeling tired after resting all the time. I am struggling on all my runs right now as I just feel so sore and tired! These cookies will make me feel better 😛 Thanks for joining us! Hope you bring another festive one next week!

    Reply
    • Megan says

      December 02, 2014 at 3:58 pm

      Sorry to hear about your runs. Eat good food & take it slow. You don't want to end up injured.

      Reply
  7. Lauren @ The Bikini Experiment says

    December 01, 2014 at 6:01 pm

    These look delicious! I really enjoyed your cranberry sauce recipe also the pumpkin pie that I made. We only have one piece left. No black Friday shopping for me - not a fan of the crowds. Hope you had a good Monday!

    Reply
    • Megan says

      December 01, 2014 at 7:42 pm

      I'm so glad you liked the cranberry sauce!

      Reply
  8. Michele @ paleorunningmomma says

    December 01, 2014 at 5:40 pm

    Yum! They look great, and I will be trying with the gluten free oats as you did! I'm sure my kids would love them as well.

    Reply
    • Megan says

      December 01, 2014 at 7:43 pm

      They're a fun healthy treat. Easy way to trick the kids into eating healthy. Hope they like them!

      Reply
  9. Deborah @ Confessions of a Mother Runner says

    December 01, 2014 at 12:48 pm

    Can't get too much pumpkin right? Wonder if I can get my kids to eat these? Thanks for linking up with us today!

    Reply
    • Megan says

      December 01, 2014 at 7:45 pm

      Never can have too much pumpkin especially in the winter.

      Reply
  10. Kris | iheartwellness.com says

    December 01, 2014 at 9:21 am

    Ahhhh you had me at breakfast cookie. Ummmmmmmm these look amazing!

    Thank you for sharing, girl!

    xxoo
    Kris

    Reply
    • Megan says

      December 01, 2014 at 7:44 pm

      Thank you!

      Reply
  11. Daisy @ Fit Wanderlust Runner says

    December 01, 2014 at 7:15 am

    I had some really good posole and ham. The turkey was okay but I had leftovers so it was dry by then. I really only went to one store, the local running shoe store. They had some really good deals I just couldn't pass up.

    Reply
    • Megan says

      December 01, 2014 at 7:44 pm

      I shopped online at Athleta & Fabletics. Funny how we all end up at an athletic store.

      Reply

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Welcome!

Megan is a nutritionist, author of the Low Calorie Cookbook and podcast host of the Dish On Ditching Diets. Megan helps women over 35 stop dieting, heal their relationship with food and lose weight sustainably. Megan lost 80 pounds herself. Here you get healthy, lower calorie recipes!

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