Almond Butter Pumpkin Oatmeal Cookies ( OIL FREE )are outstanding and flavorful delectable dessert. These creaveable cookies are made with nutritious ingredients and are soft and chewy that easily melts in the mouth. These cookies have all the fall flavors that bring extreme joy to the taste buds and satisfaction to enjoy the weather.
Recently, I have been baking cookies quite a bit and I am enjoying it immensely.
Every fall and winter, I make sure to improvise on my baking skills. Also, I feel it’s the perfect time to be near the oven to get the delicious and aromatic warmth from it. To add to the happiness house smells soooo good and festive.
The leaves change into beautiful orange and red color and the mild wind sends chill all over our bodies. It’s the perfect time to enjoy warm and fresh out of oven Almond Butter Pumpkin Oatmeal Cookies.
It’s quite simple to bake these cookies because I always try to make quick cookies with easily available ingredients.
How to make Almond Butter Pumpkin Oatmeal Cookies
- For this, I combined the dry ingredients (oat flour, baking powder and salt) in a large mixing bowl.
- In another bowl I combined pumpkin puree, almond butter and vanilla extract.
- Thereafter, I folded the pumpkin mixture into the dry ingredients.
- Afterwards, I added mashed bananas into it.
- Then, I whipped it very nicely so there are no lumps and all the ingredients are extremely well blended.
- Then, with the help of ice cream/cookie scoop I placed the batter onto the prepared cookie sheet.
- Lastly, I topped the cookies with slivered almonds and baked them in a preheated oven for 30 minutes.
I did not use pumpkin pie spice because this time Yashvi wanted a pumpkin cookie without the spice.
Also, I tried to make a versatile cookie recipe that would resemble Indian sweets because along with Halloween and thanksgiving coming up Indian festivals are also in the line. Therefore, I tried to bake a versatile dessert that would be suitable to serve in the Indian Festivals as well as enjoy them throughout the fall season.
I would highly recommend try baking these cookies and enjoy the festival season with this deliciousness. These cookies have a reasonable shelve life. Simply store them in an air tight container at the room temperature for up to a week.
If you get a chance to make this recipe then please leave your feedback in the comment section below and make sure to rate this recipe. You may also tag @kiipfit on Instagram and I will definitely shout it out there. I love to see what you cooked in your kitchen.
Almond Butter Pumpkin Oatmeal Cookies
- 1 cup oat flour (regular/glutenfree)
- 1 tsp baking powder
- 1/4 tsp salt
- 3 medium bananas (mashed)
- 2 tbsp fresh ground almond butter (unsalted and unsweetened)
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 tbsp slivered almond (for garnishing)
- Preheat oven at 400 degree Fahrenheit and prepare a cookie sheet with a parchment paper.
- In a large mixing bowl combine oat flour, baking powder and salt. Mix well until all ingredients are well blended.
- In another bowl combine almond butter, pumpkin puree and vanilla extract. Whisk it well until smooth and well blended.
- Now, spoon the pumpkin batter into the dry ingredients. Add the mashed bananas and whip the batter extremely well until all ingredients are very well blended.
- Now, with a cookie/ice cream scoop drop the cookies on the prepared cookie sheet. Top the cookies with slivered almonds.
- Place the cookie sheet in the middle rack of the oven and bake for 30 minutes.
- Take out the cookies and let them cool completely.
- These cookies are very soft from inside and chewy from outside.
- It’s perfect for even those who are not very fond of pumpkins because you may not even taste pumpkin too much in these cookies.
- For us the sweetness was perfect but if you are looking for sweeter cookies feel free to add 1 tbsp. of your choice of sweetener (preferably brown sugar) in the batter just before shaping them.
- For gluten free option - use gluten free oat flour. If it isn’t available just grind your regular gluten free oats into a flour form.
- Store these cookies in an air tight container for upto a week at room temperature.