No-Bake Pumpkin Oatmeal Cookies
mylifeinbalancegroup.com/no-bake-pumpkin-cookies/A gooey, rich autumn sweet treat - no oven required!
Recipe Makes (Approximate): cookies
Equipment
- large baking sheet
- parchment paper
- Large saucepan
- Silicone spatula or large wooden spoon
- 1-inch cookie scoop with release handle
- refrigerator
Ingredients
- 1 tablespoon refined coconut oil
- 6 tablespoons 100% pure pumpkin purée (see Notes)
- ¼ cup pure maple syrup
- 2 tablespoons creamy peanut butter (see Notes)
- ½ tablespoon pure vanilla extract
- ¼ teaspoon ground cinnamon (or pumpkin pie spice)
- 1 pinch salt
- 1 cup rolled oats
- ½ cup chocolate chips (optional)
Instructions
- Line baking sheet with parchment paper and set aside.
- Place large saucepan on stovetop over medium-high heat. Add 1 tablespoon refined coconut oil and let oil melt completely, swirling and tilting saucepan occasionally to distribute oil across surface.
- Once oil has melted, add 6 tablespoons 100% pure pumpkin purée, ¼ cup pure maple syrup, and 2 tablespoons creamy peanut butter. Stir ingredients together until peanut butter has melted and ingredients are fully combined.
- Remove saucepan from heat. Add ½ tablespoon pure vanilla extract, ¼ teaspoon ground cinnamon, 1 pinch salt, and 1 cup rolled oats to pumpkin mixture and stir well until ingredients are fully incorporated.
- Optional: Add ½ cup chocolate chips to mixture and gently fold in until just incorporated.
- Let mixture cool enough to handle, then use 1-inch cookie scoop with release handle to portion cookie batter onto prepared baking sheet, leaving space between each scoop to allow for spreading.
- Once entire pumpkin mixture has been portioned into individual cookies, place filled baking sheet in refrigerator, ensuring baking sheet sits flat. Refrigerate cookies 1 hour minimum.
- When ready to serve cookies, remove baking sheet from refrigerator. Carefully peel cookies off of parchment paper and transfer to serving plate or airtight container. Serve cookies chilled or at room temperature.
Recipe Notes
- Peanut Butter: Use a peanut butter that only contains peanuts, or peanuts and salt. Avoid any with added sweeteners or other unnecessary ingredients. They may throw off the flavor and texture of the cookies.
- Pumpkin: Be sure to use canned pumpkin purée (a.k.a. 100% pure pumpkin) and not pumpkin pie filling. Canned pie filling contains added sweeteners and spices which will affect the flavor of the cookies.
- Storage: Store leftover cookies in an airtight container at room temperature up to 5 days, in the fridge up to 7 days, or in the freezer up to 3 months.
Nutrition Information (Approximate)
Serving Size: 1 cookieCalories: 48calProtein: 1gFat: 2gSaturated Fat: 1gTrans Fat: 0gCholesterol: 0mgSodium: 6mgPotassium: 50mgTotal Carbs: 7gFiber: 1gSugar: 3gNet Carbs: 6gVitamin A: 778IUVitamin C: 0.2mgCalcium: 10mgIron: 0.3mg
https://mylifeinbalancegroup.com/no-bake-pumpkin-cookies/