Sometimes I randomly get an idea for a recipe, so I Google it and use the first thing that pops up on the search list. I don’t know what i actually had in mind when I Googled “healthy pumpkin cookies” but the first thing that came up from Sally’s Baking Addiction sounded good enough. And I already had most of the ingredients so my search for healthy cookies ended as soon as it begun.
This reminded me of the time I made Banana-Nut Oat Bars, which I loved! The recipes were similar enough but instead of banana holding the bar together, pumpkin puree and 1 egg were the glue in this recipe.
With only 1/2 cup of a sugar, no butter or oils, and handful of chocolate chips, this really is the perfect guilt-free dessert for autumn. And they’re healthy enough for breakfast! (Not that a cookie being unhealthy has ever stopped me from eating it for breakfast…). The best part of this recipe is that it’s quick! There’s no mixer needed, minimal clean up and you have plenty of time to enjoy the great fall weather (or clean up my apartment while watching a Real Housewives of New Jersey marathon).
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup whole wheat flour
- 1 and 1/2 cup old fashioned rolled oats
- 1/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dried cranberries (optional)
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- In a large bowl, whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, salt, spices, chocolate chips, and dried cranberries. Fold together the wet and dry ingredients until just combined – do not overmix.
- Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 12-14 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for 3 days in an airtight container.