Healthy Pumpkin Half-Domes ~ Gluten-Free
This post may contain affiliate links. That means if you click and buy, I may receive a small commission (at zero cost to you). Please see my full disclaimer policy for details.
I knew right away these healthy pumpkin half-domes would become a favorite at my house.
We take them on long bike rides and hikes, and I often will grab one before a workout. Even though they aren’t super sweet cookies, they are incredibly flavorful from all the spices.
Pumpkin half-dome cookies can be a dessert or a snack.
The original recipe is called Pumpkin Snackles, from the cookbook, Plant-Powered Families by Dreena Burton. Every recipe I’ve tried in this book has been a keeper so far.
In this cookie recipe, I made a few adjustments to fit my dietary needs. If you are not gluten-free, then regular oats and oat flour are fine. The original recipe uses freshly grated nutmeg and freshly squeezed lemon juice; I did not.
Oat flour can be purchased, or you can grind old-fashioned oats in a food processor or blender and make your own oat flour. I usually grind my own because I am always running out, plus it’s more economical. Purchase certified gluten-free if needed.
Add A Fancy Touch To Cookies For Special Occasions:
Just for fun, you can also add some dark chocolate drizzle over these, or any, cookies. This is a quick and easy way to make a plain cookie look fancy. Melt a small amount of dark chocolate chips on medium power in the microwave and stir to a creamy consistency. Using a fork, add thin chocolate drizzles over cooled cookies.
If you count weight watcher points, each half-dome is 3 points.
Here Are Some Interesting Facts About Pumpkin:
- It’s good for your heart
- Pumpkin is a good source of fiber
- Provides potassium and vitamins C and A
- Even though pumpkin is a fruit, it is considered a winter squash.
- Pumpkin is nutritionally more similar to a vegetable
- Low in calories
To Make Healthy Pumpkin Half-Domes You Will Need:
- Gluten-free old-fashioned rolled oats
- Gluten-free oat flour
- Baking powder ~ corn-free if needed
- Ground cloves
- Ground chia seeds
- Canned pumpkin (not pie mix)
- Pure maple syrup, you could substitute natural raw honey, agave, or brown rice syrup. * I used 1/2 cup pure maple syrup and 2 tbsp agave.
- Non-dairy milk (any milk substitute) I used soymilk
- Lemon juice
- Mini or regular size semi-sweet chocolate chips (I used 4 tbsp of Enjoy Life Allery-Friendly Semi-Sweet Mini Chocolate Chips)
- Raisins ~ omit for Low FODMAP
These pumpkin half-dome cookies freeze perfectly for longer storage.
Here is another popular pumpkin cookie you might want to try, GF Chocolate Chip Raisin Pumpkin Cookies. My family actually requests these all year long.
Healthy Pumpkin Half-Domes
- 1 1/2 cups gluten-free old-fashioned rolled oats
- 1 cup gluten-free oat flour
- 1 1/4 tsp baking powder corn-free if needed
- 1 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- couple pinches ground cloves
- 1 1/2 tbsp ground chia seeds
- 3/4 cup canned pumpkin not pie mix
- 1/2 cup plus 2 tbsp pure maple syrup you could substitute natural raw honey, agave, or brown rice syrup. * I used 1/2 cup pure maple syrup and 2 tbsp agave.
- 3 tbsp non-dairy milk any milk substitute I used soymilk
- 1/2 tbsp lemon juice
- 1 tsp vanilla
- 3-4 tbsp mini or regular size semi-sweet chocolate chips I used 4 tbsp of Enjoy Life Semi-Sweet Mini Chocolate Chips
- 1/4 cup raisins ~ omit for Low FODMAP
- Preheat oven to 350. Line baking sheets with parchment paper, silicone liners, or use a non-stick spray.
- In a large mixing bowl, add oats, oat flour, baking powder, cinnamon, salt, nutmeg, allspice, and cloves. Mix well and set aside.
- In a small mixing bowl, add chia seeds, pumpkin, maple syrup or another sweetener, non-dairy milk, lemon juice, and vanilla. Mix well.
- Add to a large mixing bowl with dry ingredients. Stir to combine.
- Add chocolate chips and raisins. Stir.
- Drop onto baking sheets with a medium-size cookie scoop, about 2 tbsp in size.
- Bake for 14-15 minutes. Mine took the full 15 minutes
- Remove from the oven and let sit for about a minute. Transfer to cooling racks.
Here is one of my favorite cookbooks filled with healthy, allergy-friendly recipes.