What is better than delicious, cinnamon spiced, pumpkin oatmeal cookies loaded with dark chocolate pieces and tart cranberries in the fall?
How about if those cookies are healthy, 100% refined sugar free, and made with 100% whole grains, but are STILL 100% delicious?
A few quick notes about these cookies:
- Pumpkin cookies are interesting because they tend to be a bit fluffier and more “cake-like” than your typical cookie. This means they won’t spread out as much when baking, and will be a little thicker. Still delicious, but don’t worry that you did something wrong with this recipe if this happens to you!
- I used maple syrup to sweeten mine. This, mixed with the dark chocolate and dried cranberries, makes it sweet but not too sweet. If you want a sweeter cookie, use brown sugar in place of the maple syrup. This will also make them a bit chewier.
- And finally, as I am writing this, I am enjoying two of these cookies that I defrosted from the freezer with black coffee on this crisp, fall Saturday morning. It’s perfection. 20 seconds in the microwave and you’ll have a warm cookie with melty dark chocolate that tastes like it is straight out of the oven. I recommend freezing some of these cookies so you can have some every once in a while and not eat all two dozen at once (although, I will be the last person to judge you if that’s what you decide to do!), or have something to take out if guests come over.
Other Pumpkin Recipes- sweet and savory!
- Instant Pot Pumpkin Chili
- Chai Spiced Pumpkin Bread
- Pumpkin Fettuccini Alfredo
- Pumpkin Oatmeal
- Pumpkin Oat and Nut Muffins
- Healthy Pumpkin Pancakes
- Pumpkin French Toast Casserole
Dark Chocolate and Cranberry Pumpkin Oatmeal Cookies
These easy to make, healthy dark chocolate and cranberry pumpkin oatmeal cookies are perfect for fall- 100% refined sugar free, 100% whole grain, and 100% delicious! Keep in your freezer for an easy healthy treat.
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Servings: 24 cookies
Calories: 140kcal
Ingredients
- 1/2 cup butter melted (8 tablespoons/1 stick)
- 1/2 cup maple syrup
- 1 egg
- 1/2 cup pumpkin puree canned or homemade
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher
- 3/4 cup old-fashioned oats
- 1 cup whole wheat flour pastry, if available
- 1 cup dark chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet (or two) with a silicone baking mat or parchment paper.
- In a medium or large bowl, whisk together the melted butter (1/2 cup), maple syrup (1/2 cup), egg, pumpkin puree (1 cup), and vanilla extract (1/2 teaspoon).
- Add the baking soda (1/2 teaspoon), cinnamon (1 teaspoon), pumpkin pie spice (1/2 teaspoon), and kosher salt (1/4 teaspoon). Whisk together until well combined.
- Add the oats (3/4 cup) and stir until just combined.
- Add the whole wheat flour (1 cup) and stir until just combined.
- Fold in the dark chocolate chips (1 cup) and dried cranberries (1 cup).
- Drop by rounded spoonful on prepared baking sheet(s) and press down slightly with the back of the spoon to flatten them a bit. Bake for 15 minutes, or until starting to brown on the edges and still soft in the center.
Notes
- Pumpkin cookies tend to be a bit fluffier and more "cake-like" than your typical cookie. This means they won't spread out as much when baking, and will be a little thicker. Don't worry that you did something wrong with this recipe if this happens to you!
- These cookies can be frozen in an airtight bag or container for up to 3 months. Defrost in the microwave for 15-20 seconds for a perfect warm cookie.
- I used maple syrup to sweeten mine. This, mixed with the dark chocolate and dried cranberries, makes it sweet but not too sweet. If you want a sweeter cookie, use brown sugar in place of the maple syrup. This will also make them a bit chewier.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
Calories: 140kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 93mg | Potassium: 105mg | Fiber: 2g | Sugar: 10g | Vitamin A: 922IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
Did you make this recipe?I'd LOVE to see your creation! Mention @bowlofdelicious or use the hashtag #bowlofdelicious
Jeffrey
I would use their Premium Baking Mat to make some Monster Cookies, my kids love it when I pack them in their lunches. They freeze so well, I just take them out in the morning when I putting their lunches together.
Erin
Made these last weekend and they were delicious! I’d use the baking mats to make more of these, as well as things like fries and brussels sprouts, since even with parchment paper all of my baking sheets seem to be permanently gross.