Healthy Gluten-Free Pumpkin Cookies

Gluten-Free Pumpkin Pecan Cookies
Stephanie Kirkos
    30 mins

These are not your typical pumpkin spice frosted dessert cookies. This recipe adapted from Whole Foods offers a healthy approach to pumpkin cookies that are also gluten-free. 

With no eggs, butter, oil, refined sugar, or wheat, some may wonder if flavor and texture are missing. The wholesome ingredients in these cookies make up for the ingredients left out.

These cookies are naturally sweetened with dates and fresh no-sugar-added apple cider. Pecans, gluten-free rolled oats, and gluten-free oat flour come together to form the base of the cookie, which is thickened, moistened, and flavored with pumpkin purée and spices. The result is a cookie with a light and airy texture, subtly sweet, and full of pumpkin and nutty flavors. 

While not as sweet as your typical pumpkin dessert, these gluten-free pumpkin cookies hit that "I need a little something" spot. They pair well with after dinner coffee for a healthier dessert as well as afternoon tea for a mid-day snack. You could even enjoy a few for breakfast - because it will be difficult to enjoy just one. 

What You'll Need

How to Make It

  1. Preheat oven to 375 F. Line two baking sheets with parchment paper or silicone mats
  2. Place the pecans and rolled oats in a food processor. Pulse until a meal-like texture forms. 
  3. Add the oat flour, baking soda, xanthan gum, sea salt, cinnamon, and cloves to the food processor along with the pecan/rolled oat mixture. Pulse until all ingredients are well combined. Pour contents into a large mixing bowl and set aside.
  1. Place the pureéd pumpkin, apple cider, vanilla extract, and chopped dates to the food processor. Run the food processor until a smooth batter forms (stop the food processor and scrape down the sides once or twice). 
  2. Create a large well in the center of the dry ingredients. Pour the batter into the center and fold with a spatula until all ingredients are well combined. 
  3. Scoop about 2 tablespoons of batter at a time onto the baking sheets, spacing about 2 inches apart. Use your fingers (slightly damp fingers helps) or a spoon to mold the heaps of batter into roughly round and flat cookie shapes.
  4. Bake cookies one baking sheet at a time for 20 minutes, until the tops are slightly brown. 
  5. Remove cookies from the oven and let cool on a wire rack. Serve either slightly warm, or cooled. Store uneaten cookies in an airtight container. 

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.