Desserts,  Fall,  Gluten-Free

Gluten Free Pumpkin Oatmeal Cookies

    When it comes to pumpkins, we usually think about Halloween decoration or Thanksgiving pie. However that bulky beauty has so much more to offer. Because of its incredible versatility, we can enjoy that delicious fruit in many ways. From baked goods, muffins, desserts to soups, stews, pastas, salads… 

In addition to the taste values, it is worth mentioning that pumpkins like their cousin carrot  are one of the best sources of beta carotene. Our bodies convert beta carotene into Vitamin A which plays a big role in boosting the immune system, preventing some diseases and supporting eye and skin health. What is great about pumpkin, is that only one cup of it can give you 200% of your recommended daily vitamin A intake.

After so many compliments towards the pumpkin, there is nothing left for us to incorporate it into our diet. And here is a space for my favourite pumpkin recipe: Gluten free pumpkin oatmeal cookies.

These Gluten free pumpkin oatmeal cookies are my perfect and comforting fall recipe. What makes them so great is the magical combination of pumpkin flavor and warm spices. 

Gluten Free Pumpkin Oatmeal Cookies

Gluten Free Pumpkin Oatmeal Cookies


Ingredients for 12-15 cookies

  • 1 cup pumpkin puree
  • 100g almond meal
  • ½ cup almond flakes
  • 2 cup oats
  • 60g oat flour
  • 60g ghee butter (room temperature)
  • 80g coconut sugar
  • 1 tbsp honey
  • 1 egg (room temperature)
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • ⅓ tsp ground ginger
  • 1 cup chopped pecan nuts


  1. Pumpkin puree: To make the puree you will need a small pumpkin and a bit of water. Preheat the oven to 200°C and prepare a baking tray. Cut the pumpkin in a half, scrape out the seeds and pulp from the center. Place the pumpkin on a baking tray and bake for about 40 minutes until tender. Peel off the skin from the pumpkin and cut it into chunks. Place part of the chunks and a bit of water in the food processor or blender and blend until puree. Continue with the rest of the pumpkin. 
  2. Preheat the oven to 175°C and line a baking sheet with parchment paper.
  3. Beat ghee butter, honey and coconut sugar until  fluffy, then add egg  and pumpkin puree and beat until well combined. Mixt in the rest of the ingredients.  
  4. Form heaping 1-tablespoon size rounds of cookie mixture onto baking sheet and bake for about 20 minutes, or until golden brown. Remove from the oven and let it cool.

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