3-ingredient Pumpkin Cookies
These pumpkin cookies require only 3 ingredients and are super healthy. The cookies are dairy-free, and refined sugar-free, and you can make them gluten-free, too! Add your favorite add-ins, such as pumpkin spice, cinnamon, pumpkin seeds, or chocolate chips, and enjoy!
Ingredients
- 1 hokkaido pumpkin or 1 cup of canned pumpkin puree
- 1 1/3 cup rolled oats or quick oats
- 1/4 cup agave syrup or maple syrup
Instructions
- Make the pumpkin puree (Skip to Step 2 if using canned pumpkin puree). Cut the pumpkin in half, remove the seeds, and place in the oven at 200 C / 400 F for about 1 hour. Remove the skin, mash the pumpkin, and let it cool down completely.
- Combine the ingredients. In a medium bowl, add the pumpkin puree, oats, and agave syrup. Stir to combine. At this stage, feel free to add some mix-ins, such as nuts, dried fruits, or chocolate chips.
- Shape and bake. Shape the cookies with your hands and bake at 180 C / 350 F for 12 minutes.
- Let it cool and enjoy. Let them cool on a cooling rack before serving. I like to toast them if I eat them the next day. Enjoy!
Video
Notes
- Use other kinds of pumpkin for the pumpkin puree. The only thing to note is that the color and flavor might not be as intense as the Hokkaido pumpkin.
- My favorite thing to add to these cookies is pumpkin seeds. They add a little crunch to the pumpkin cookies and lots of good protein.
- Toasting the cookies makes them more crunchy on the outside. I like to treat these cookies as pancakes - I add jam or maple syrup on top.