Gluten Free Pumpkin Spice Oatmeal Cookies

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Mini pumpkin spice oatmeal cookies are gluten free and healthy. They’re also full of all of the flavors of fall you know and love. 

I have to admit, I wasn’t really ready for this whole pumpkin spice thing to make its debut. That’s about all I see lately on Instagram, Facebook or TV commercials. So on an 88 degree day I decided I should give it a spin. And oh was I glad I gave in to the cinnamon, nutmeg, allspice and clove flavors that are quintessential pumpkin spice.

Do you ever wonder how pumpkin spice somehow became the unofficial, official “flavor of fall” {as I’m calling it}? It’s almost like every single year there’s some sort of new pumpkin spice flavored concoction being placed on our grocery store shelves just crying out, “Buy me! I”m pumpkin spice flavored!” I know I’ve fallen prey to their cries {Pumpkin Spice Cherrios anyone?}.

According to this Business Insider article from last year {definitely worth reading the whole article if you have time}, pumpkin spice was first created by McCormick {the spice company} in the 50’s and 60’s as a combo of spices commonly found in pumpkin pie so that homemakers didn’t have to individually measure all of the warm fragrant spices that make up pumpkin spice. How nice of them!

Basically the main reason pumpkin spice has become such a huge flavor for fall, and one we seek every single time the leaves start to turn and the temperatures dip into the 50’s and 60’s is because of it’s “Limited Time Offer”. We feel that we need to hoard all of these pumpkin flavored products because they won’t be around long. So we must soak up everything pumpkin while we can. Including the infamous PSL.

Photo by Brigitte Tohm on Unsplash

I’m not at all against this pumpkin spice-ness. And I’ve surely bought my fair share of pumpkin spice products, because, Fall. But I feel the pumpkin spice flavors should live on longer than just a short Fall season that never seems to really exist. I mean Madison was breaking record high temps the entire month of September.

So these mini pumpkin spice oatmeal cookies are my stamp on the glorious flavors of fall. And also an effort to get the cinnamon-y flavor to stick around longer than the end of October.

Have you been wondering what makes these pretty little cookies so healthy? Well let me tell you! Because you know I’m all about sharing ??.

We first start with mashed avocado, which is a healthy fat and great replacement for butter. Check out this chocolate cake {amazeballs} and these white chocolate chip cookies that are both made with mashed avocado instead of butter.

Then add your dry ingredients, which include homemade oat flour {so much easier than you think it would be.}. Toss your old fashioned oats in a high powered blender and blend on low speed until you have flour. So simple!

One side note: oats are naturally gluten free. However, they can be made in a factory that produces products that contain gluten. So if you have celiac or a major aversion to gluten, you should buy oats that are labeled gluten free. Or you can just by this oat flour {such a great deal!} and make it super easy on yourself.

Now we can’t forget the absolute best part about these cookies, and what you really came here for in the first place: Pumpkin Spice! I’m not going to lie, once this batter was all mixed up it was super difficult to turn it into cookies.

The warm cinnamon and allspice create this wonderful mix of flavors that will likely make you want to eat all of the batter too. And isn’t that sometimes the best part?

Dollop a teaspoon {for miniature, cute cookies} of batter onto a greased cookie sheet. If you’re fine with just dolloping the batter on the cookie sheet {read: rustic} then go that direction.

If you want a bit more uniform looking cookie {read: more work} then roll your dough and press into a small disk. The dough is a bit sticky, so it’s a bit more of a process. Plus once you bake these cookies {if you make it that far!} you’ll probably eat them all at once anyway, so rustic is okay.

Now either eat these little pumpkin spice oatmeal cookies straight out of the oven, or stay tuned for a fluffy pumpkin spice dip. It’s the perfect accompaniment to these round cookies of fall!

Did you make these tasty mini cookies? Make sure to take a picture {if you didn’t eat them all already} and #ionlycameforthecake on Insta. I’d love to see your photos!

5 from 1 vote

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Gluten Free Pumpkin Spice Oatmeal Cookies

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Mini pumpkin spice oatmeal cookies are gluten free and healthy. They’re also full of all of the flavors of fall you know and love.

Course: Dessert

Servings: 35 cookies

Ingredients

Ingredients:

• ½ small avocado or ¼ large avocado
• 1 cup GF oat flour*
• ¼ cup Truvia baking sugar
• 2 tsp. pumpkin pie spice
• 1 tsp. baking powder
• ¼ tsp. salt
• 1 Tbsp. vanilla extract
• 1 egg

Directions

Directions:

1. Preheat oven to 350°F and grease a large cookie sheet with cookie spray.
2. In a medium-size bowl, mash the avocado until it’s super smooth and hardly any lumps remain.
3. add teh dry ingredients and stir until just combined {it will look super dry}. Add the egg and stir until a batter forms.
4. Spoon about a tsp. size of batter onto the prepared cookie sheet. You can also roll the batter into balls and press into a disc. This is a more tedious process than just spooning the batter onto the cookie sheet.
5. Bake for 10-12 minutes, or until tops are lightly golden.
6. Place on a tea towel to cool.

Recipe Notes

*Note: I pulsed my own GF oats in a blender to keep it slightly chunkier and not fine oat flour. Use just over 1 cup oats to make 1 cup oat flour.