Oatmeal Pumpkin Cookies
Oatmeal Pumpkin Cookies - a nut-free and vegan treat to satisfy pumpkin cravings. These utterly irresistible oatmeal cookies can be easily made gluten-free.
Servings: 21
Calories: 2027kcal
Equipment
- 1 Small Bowl
- 2 spoons
- 1 Baking Sheet
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 73 gms (or) ¾ Cup Rolled Oats
- 114 gms (or) 1 Cup Oats Flour
- 1 Teaspoon Ground Cinnamon
- ¼ Teaspoon Ground Nutmeg
- ½ Tablespoon Flaxmeal
- a pinch Salt
- ½ Teaspoon Baking Soda (Bicarbonate of Soda)
- 170 gms (or) 1 Cup Brown Sugar
- 190 gms (or) ¾ Cup Pumpkin Puree
- 62.5 ml (or) ¼ Cup Olive Oil
Instructions
- Preheat the oven to 180 C (350 F).
- Line the baking sheet with parchment paper/greaseproof paper. Set it aside.
- Place the dry ingredients - oat flour, rolled oats, cinnamon, nutmeg, flaxmeal, baking soda and salt in a deep-bottomed bowl.73 gms (or) ¾ Cup Rolled Oats, 114 gms (or) 1 Cup Oats Flour, 1 Teaspoon Ground Cinnamon, ¼ Teaspoon Ground Nutmeg, ½ Tablespoon Flaxmeal, a pinch Salt, ½ Teaspoon Baking Soda (Bicarbonate of Soda)
- Mix with a spoon until well combined.
- In the second bowl, place the wet ingredients - pumpkin puree, flax meal, brown sugar and oil. Stir with a spoon or whisk until well combined.170 gms (or) 1 Cup Brown Sugar, 190 gms (or) ¾ Cup Pumpkin Puree, 62.5 ml (or) ¼ Cup Olive Oil
- Now add the dry ingredient mixture into the wet ingredients bowl and gently mix until well combined.
- Scoop out a small lime size of the cookie mixture with a spoon and place it on a lined baking sheet. Gently press and spread it with your fingers or back of a spoon.
- Follow the same procedure for the remaining mixture.
- Place the baking sheet into the oven and bake for 12-15 minutes.
- Take the baking sheet out of the oven and place it on a rack until the cookies cool down completely.
- Enjoy delicious pumpkin cookies and store the remaining in an air-tight container.
Video
Notes
Ensure the cookies don't touch each other and are spaced well. These oatmeal cookies don't spread so just a little spacing between cookies is sufficient.
The cookies will be soft when taken out of the oven. They crisp up as they cool down.
Allow the cookies to cool down completely on a rack before removing them from the baking sheet.
Keep an eye while baking as the baking time may vary depending on the type and settings of the oven you use.
A pinch of salt brings out the true flavour of the pumpkin cookies. So, try not to skip it.
Nutrition
Calories: 2027kcal | Carbohydrates: 309g | Protein: 29g | Fat: 80g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 51g | Sodium: 86mg | Potassium: 1344mg | Fiber: 22g | Sugar: 173g | Vitamin A: 29576IU | Vitamin C: 8mg | Calcium: 322mg | Iron: 12mg