Pumpkin oatmeal cookies are one of my favorite fall desserts (or snacks!) Though the original is much lighter and fluffier (probably due to the white flour, refined sugar, and whipped butter) this version of 100% oatmeal is soft, a bit chewy, delicious, and very “fall”! It is a huge recipe (packed with 6 – count ’em – SIX! cups of oatmeal) that can make anywhere from 6-8 dozen cookies, depending on the size. I found that using my mini cookie scooper and then flattening with a fork produced the best results. It’s also fun trying different candy chip combinations, or plain chocolate chips! This time I used cinnamon chips, butterscotch chips (my favorite, but not the most healthy choice), or good old chocolate chips, but also try raspberry (these are amazing – I take back butterscotch being my favorite. . .these are my favorite!), white chocolate, peanut butter chips, nuts, raisins, or even dried cranberries!
This recipe makeover comes from the original traditional type my mom has made before. Ingredients for the original recipe include 3 sticks of butter, 3 cups of brown and white sugar, 4 cups of all-purpose flour and 2 cups of quick-cook oats. All of the other ingredients (pumpkin puree, egg, vanilla, cinnamon, baking powder, salt, chocolate chips) I kept just about the same. But, I was hoping to cut down on the use of butter and sugar, while making a gluten-free option to enjoy! The results were amazing!
Though I have completely substituted out butter in the past, I did keep one stick in this time for flavor, added fat (which is important if you mostly on a veggie-based diet), and to maintain the consistency of the cookie. In order to keep about the same volume of wet and dry ingredients, I used 1/2 cup of butter, 1/2 cup of unsweetened applesauce, 4 egg whites, and 1 whole egg. 3 whole cups of sugar is REALLY not necessary in this case, especially if you are planning to add chocolate or another type of candy chip to the cookie. I used 1 cup of my favorite, coconut sugar in place of the three whopping cups in the original (not necessary). (Note: If you are interested in a vegan cookie, try using 1/2 cup avocado, 1/2 cup unsweetened applesauce, coconut oil and flax eggs.)
- 6 cups old fashioned oatmeal
- 1/2 cup butter
- 1/2 cup unsweetened applesauce
- 4 egg whites
- 1 whole egg
- 1 cup coconut sugar
- 1 15 oz can of pumpkin puree
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp salt
- 2 cups chocolate chips (optional)
- Preheat oven to 375.
- In a large bowl, cream butter and sugar until smooth.
- Add remaining wet ingredients and beat with butter and sugar until smooth (applesauce, egg whites, egg, coconut sugar, pumpkin, vanilla)
- In a food processor or high-speed blender, grind four cups of oatmeal into a flour.
- In a separate bowl, mix dry ingredients (oat flour, remaining oatmeal, baking soda, cinnamon, salt) until consistently combined.
- Slowly combine dry mixture into wet ingredients until all is mixed into a cookie dough.
- Fold in chocolate chips or other additions (dried fruit, nuts, etc.)
- Spoon onto cookie sheet and flatten with a fork. Cookies will not expand in size, so don't be afraid to position them closely together.
- Bake 10-12 minutes until edges are lightly browned (it may take a few minutes longer if you are baking a larger cookie).
- Cool completely, and serve!
- Refrigerate remaining cookies for up to one week.
- Make too much? cookies freeze extremely well!
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