Soft & Chewy Pumpkin Spice Oat Cookies | No Flour, No Butter
Made with clean, natural ingredients, these wholesome cookies bake up tender, moist, and fill your home with the most heavenly smell. The toasted pepitas on top add a beautiful pop of color and crunch. Best of all, the oats and pumpkin pack in enough fiber to keep the sweetness gentle on your liver. Yummy, easy, and genuinely liver friendly!
Ingredients
- 1½ cups canned pumpkin purée 100% pumpkin, not pie filling
- ⅓ cup pure maple syrup grade A dark preferred
- 1 egg
- 3 tsp pumpkin pie spice
- 1 tsp pure vanilla beans or vanilla extract
- 2½ cups old-fashioned rolled oats
- ¼ tsp salt
- ¼ raw pepitas
Instructions
- Preheat your oven to 350°F and line a large baking sheet with parchment paper. Skip the greasing, these cookies contain very little fat and parchment is the only reliable way to lift them off cleanly.
- In a medium bowl, whisk together the pumpkin purée, egg, and maple syrup until completely smooth and uniform in color, about 30 seconds. You want no streaks of egg white left anywhere in the mixture.
- Add the rolled oats, pumpkin pie spice and salt. Stir with a sturdy spoon or spatula until every oat is coated and the dough looks thick and slightly glossy. It will seem loose at this stage - that is expected.
- Let the dough rest for 10 minutes at room temperature. The oats will soak up the excess moisture and the dough will firm noticeably, which is what keeps the finished cookies tender instead of dry.
- Scoop heaping tablespoons of dough onto the sheet, spacing them about 2 inches apart. Flatten each mound to roughly ½ inch thick with the back of the spoon, then press a few pepitas into the top of each cookie. These cookies do not spread while baking, so keep that in mind when shaping your dough!
- Bake for 18 to 20 minutes, until the edges are set and the tops spring back lightly when pressed. Cool on the sheet for 10 minutes before moving them – they are fragile until they finish setting. Enjoy warm!
Notes
A note on sweetness: ⅓ cup of maple syrup across twelve cookies is deliberately conservative because of its effects on insulin and fatty liver. If you are used to conventional cookies, the first one may taste more like breakfast than dessert. Give it an honest try! Your palate recalibrates faster than you think, and by the end of the week these will taste plenty sweet.
A note on storage: Because they are moisture-dense and flourless, keep them in the refrigerator in an airtight container rather than on the counter. If you want to reheat, microwave the cookie for about 20-30 seconds to warm through.
Nutrition
Serving: 1cookie | Calories: 112kcal | Carbohydrates: 17.9g | Protein: 4.4g | Fat: 3g | Saturated Fat: 0.6g | Sodium: 56.8mg | Fiber: 2.6g | Sugar: 5.1g