Healthy Pumpkin Half-Domes -

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Healthy Pumpkin Half-Domes

A healthy pumpkin cookie shaped like a half-dome full of spices and a touch of chocolate.

Prep Time10

Cook Time15

Total Time25

Course: Dessert, Snack

Cuisine: American

Keyword: allergy-friendly, cookies, corn-free, dairy-free, egg-free, gluten-free vegan, healthy pumpkin half domes, healthy snacks, Low FODMAP, ww points

Servings: Cookies

Calories: 108kcal

Author: Mary Krick

Ingredients

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

Instructions

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.

Notes

**Freeze for longer storage

**Enjoy Life Allergy-Friendly Mini Chocolate Chips

**3 WW points

Nutrition