If you need a sweet treat for fall, then these pumpkin spice oatmeal cookies are just the thing! With lots of spice, pumpkin and a dash (well maybe a large dash . . .) of maple syrup, they are the perfect fall recipe for adults and kids alike. A vegan, gluten free using certified oats and low histamine recipe.
It's that time of year for all things pumpkin spice
How do we know it's fall? Well aside from the leaves falling from the trees in my garden, it's because pumpkin spice is EVERYWHERE! Shall we blame Starbucks? Or give them a huge clap for this lovely seasonal treat?!
Traditional pumpkin spice blends don't quite work for me on a low histamine diet, so in this recipe we use some of the lower histamine spices of ginger and cardamom. If you tolerate it, then a pinch of cinnamon (or star anise) works a treat as well. And of course, it wouldn't be pumpkin spice without some actual pumpkin in these cookies too.
The star anise in the photos was just used for decorative purposes.
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Ingredients
For this cookie recipe you will need:
- Oats: the main ingredient. Use gluten-free certified oats if required. The Bob's Red Mill organic gluten free rolled oats are good.
- Oat flour: don't buy oat flour! Simply whizz some oats up in a Nutri-Bullet or blender.
- Pumpkin puree: for all the fall flavour. I always use fresh and there is a recipe linked above.
- Ginger and cardamom: the pumpkin spice flavours. You can also add cinnamon and/or star anise if tolerated (for those on a low histamine diet).
- Almond butter: I use almond butter, but another nut or seed butter such as macadamia nut butter should work fine too.
- Maple syrup: for the sweetness all cookies need!
- Pumpkin seeds: to add a nice bit of crunch (and super healthy too!).
- Flaxmeal: for the flax egg to bind the cookie together. I use the Linwoods organic milled flax seeds.
Prefer fresh to canned pumpkin? My pumpkin puree recipe is simple and delicious.
Step by step instructions
These oat cookies are very simple to make and can be ready in around 30 minutes. Perfect with a cup of herbal tea!
Step 1
Make a flax egg by combining flax meal and water, and stirring well. Set aside for ten minutes, stirring occasionally so it slightly thickens up.
Step 2
After preheating the oven, add all the dry ingredients to a bowl - the oats, oat flour, spices and pumpkin seeds.
Step 3
Add the flax egg, pumpkin puree, maple syrup and almond butter to the bowl and stir very thoroughly so you get a slightly wet 'dough' mixture.
Step 4
Wet your hands and take a scoop of the dough in your hands. Roll it into the cookie shape and place on a lined baking tray. Repeat with the rest of the dough. You should get 5-6 cookies.
Almond butter alternatives
I know almond butter doesn't work for everyone on a low histamine diet. I would suggest that macadamia nut butter may work better for some of you from conversations I've had on my @lowhistaminekitchen Instagram. I haven't tried it myself, but you basically want something 'sticky' to hold the dough together.
Gluten free oats
If you need to be gluten free, or prefer to be, then use certified oats. My go-to suggestions is always the Bob's Red Mill organic gluten free rolled oats.
More cookie recipes to try:
From turmeric cookies to honey spelt cookies, and so many more, there are lots of sweet treats to try on my cookies page. Some recent recipes:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!
Recipe
Pumpkin spice oatmeal cookies
Ingredients
- 1 cup oats
- ⅛ cup oat flour
- ⅛ cup pumpkin seeds
- 1 teaspoon ginger powder
- ½ teaspoon cardamom powder (more if you like it spicy)
- ½ teaspoon cinnamon optional, if tolerated
- ¼ cup pumpkin puree
- ¼ cup almond butter or other nut or seed butter
- ¼ cup maple syrup
- pinch salt
For the flax egg
- 1 tablespoon flaxmeal
- 3 tablespoon water
Instructions
- Make a flax egg by combining the flaxmeal and water, and stirring well. Set aside for ten minutes.
- Preheat the oven to 190C and line a baking tray with parchment paper.
- Combine the 'dry' ingredients, the oats, oat flour, spices, salt and pumpkin seeds in a bowl. Stir to combine.
- Add the almond butter, maple syrup, pumpkin puree and flax egg. Stir very throughly to combine.
- Wet your hands and then take a small ball of the dough. Roll it in your hands into a cookie shape. Place on the baking tray. Repeat for the rest of the dough. Bake for 10-12 minutes. Keep an eye for any signs of burning after 8 minutes. Cook time will vary slightly depending on the size of the cookie.
Notes
- Stir the ingredients well to combine and so the dry and wet ingredients are evenly distributed.
- Use wet hands to form the cookies - makes it much easier!
- Adjust amount of spice to your personal taste.
- If you don't follow a low histamine diet, then you may like to add cinnamon, star anise or cloves to the mixture as well.
- Pumpkin scores 0 on the SIGHI list, but some lists rate it as higher.
- Ginger scores 1.
- Cardamom scores 0 but with a note that some varieties may not be well tolerated.
- Cinnamom scores 0 but other lists rate it as higher. This is an optional ingredient.
- Almonds score 1. Swap for another suitable nut or seed butter if required.
- Flax isn't rated on the SIGHI list.
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