4-Ingredient Pumpkin Oatmeal Cookies

Pumpkin, maple syrup, oats, chocolate chips. That's the whole list.

No flour, no eggs, no butter, no oil. Just four ingredients stirred together in one bowl, and you get soft, chewy pumpkin cookies in about 25 minutes. They don't spread in the oven, so whatever shape you press them into is the shape you get.

Prep: 10 min · Cook: 15–20 min · Makes: about 11 cookies

Ingredients

• 1/2 cup (123g) canned pumpkin puree

• 3 tbsp (45ml) maple syrup

• 1 cup minus 1 tbsp (80g) quick oats

• 1/4 cup (43g) dark chocolate chips, or another mix-in

Instructions

1. Preheat oven to 350°F (175°C / Gas Mark 4). Line a large cookie sheet with parchment paper.

2. In a large bowl, mix the pumpkin and maple syrup until fully combined.

3. Stir in the oats until they're completely coated, then stir in the chocolate chips. Taste the dough and add a little more syrup if you want it sweeter.

4. Scoop the dough with a 1.5 tbsp cookie scoop onto the baking sheet, about 1 1/2 inches apart.

5. Press each scoop into a thick disk, about 1/4 to 1/2 inch thick, with the back of a spoon or your palm. Smooth the edges. They won't spread, so shape them how you want them to look.

6. Bake 15–20 minutes, until the cookies look set.

7. Let them cool completely on the pan before you move them.

Notes

• Only have old fashioned oats? You can use them in place of quick oats. Just pulse them in a food processor a few times to break them down into smaller pieces.

• Don't skip the mix-in, or the cookies come out pretty plain. Semisweet chips work, and chopped nuts are good if you want less sugar.

• Need them dairy-free? Use dairy-free chocolate chips.

• Storage: keep them in an airtight container in the fridge, or freeze them.

Adapted from Kirbie's Cravings.

Pumpkin Oatmeal Cookies Recipe.pdf

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