Easy Healthy Pumpkin Cookies

Recipe: Easy Healthy Pumpkin Cookies

These chewy pumpkin spice cookies are the perfect blend of warmth and spice, made with healthier ingredients so you can enjoy every bite.

Yields: 12-14 cookies Prep time: 15 minutes Chill time: 30 minutes Bake time: 10-12 minutes

Ingredients

For the Cookie Dough:

• 1 large egg, room temperature

• 1/2 cup almond butter (creamy, well-stirred)

• 1/3 cup pure pumpkin puree (not pumpkin pie filling)

• 1/3 cup maple syrup (or substitute with honey)

• 1 teaspoon vanilla extract

• 1 1/4 cups oat flour (gluten-free, if needed)

• 1/2 teaspoon baking soda

• 1 1/2 teaspoons pumpkin pie spice

• 1/4 teaspoon salt

For the Sugar Coating (Optional):

• 2 tablespoons granulated sugar (or coconut sugar)

• 1/2 teaspoon pumpkin pie spice

Instructions

1. Prep: In a small bowl, mix together the 2 tablespoons of sugar and 1/2 teaspoon of pumpkin pie spice for the coating. Set aside.

2. Combine Wet Ingredients: In a large bowl, whisk together the egg, almond butter, pumpkin puree, maple syrup, and vanilla extract until smooth.

3. Mix Dry Ingredients: In a separate medium bowl, whisk together the oat flour, baking soda, 1 1/2 teaspoons pumpkin pie spice, and salt.

4. Form Dough: Add the dry ingredients to the wet ingredients and mix with a spatula until just combined. The dough will be thick and sticky.

5. Chill: Cover the bowl and refrigerate the dough for at least 30 minutes (up to overnight). Chilling is crucial to prevent spreading.

6. Preheat & Prepare: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.

7. Scoop and Coat: Scoop the chilled dough into 1.5-tablespoon balls. Roll each ball in the prepared cinnamon-sugar coating.

8. Bake: Arrange the cookies on the prepared baking sheets, spaced about 2 inches apart. Flatten them slightly with the palm of your hand, as they will not spread much. Bake for 10-12 minutes, or until the edges are set. The centers should still look slightly soft.

9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. To freeze, stack the cookies in a freezer-safe container for up to 3 months.