4 Ingredient Crispy Pumpkin Spice Oatmeal Cookies
Healthy pumpkin spice flavored oatmeal cookies that are super crispy and crunchy. These cookies need just 4 ingredients and don't contain any flour, eggs, refined sugar, dairy or butter. They make a great breakfast, snack or dessert.
Ingredients
- 1 cup (88 g) quick oats
- 1 tsp (2 g) pumpkin pie spice
- 2 tbsp (1 fl oz/30 ml) melted coconut oil
- 4 tbsp (2 fl oz/59 ml) maple syrup
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add oats and pumpkin pie spice to a large mixing bowl. Mix and stir with a spatula for about 15 seconds or until the pumpkin pie spice is evenly mixed in with the oats.
- Drizzle melted coconut oil evenly across. Mix with a spatula for about 20-30 seconds, stopping a few times to scrape the sides of your bowl, until all of the oats are moistened with coconut oil.
- Drizzle the maple syrup across. Mix with your spatula until the oats are evenly coated in syrup and start to clump together slightly.
- Using a 1 tbsp cookie scoop, pack 1 tbsp of oat mixture into your cookie scoop. Do your best to pack the mixture into the scoop to help the oat mixture hold its form. Release onto your prepared baking sheet. The mixture will be a little loose and not fully hold together. Use the back of a metal spoon to press and shape the mixture until it becomes a thin round disk (between 3/16 and 1/4 inch thick). Repeat with remaining mixture, spacing each about 1 inch apart. If your mixture is too sticky or you are having difficulty shaping, you can lightly wet the back of the spoon with water before using it to press the oat mixture.
- Bake the cookies for about 12-15 minutes or until the surface is lightly browned. The longer you bake, the crispier the cookies will be but you do want to make sure the edges don't get too dark.
- Remove cookies from oven but don't attempt to move them from the baking sheet until they are fully cooled and set. They will not yet be crispy when they first come out of the oven. Once they are cooled, the cookies will be fully set and crispy. The best way to remove them is to peel them off the parchment paper or silicone mat instead of using a spatula. Once cookies are ready, enjoy right away or store them in an airtight container. Do not leave them out in the open too long because they will absorb moisture from the air which will make the cookies soften and turn sticky.
Notes
- If your cookies do turn soft, you can crisp them back up by placing them in the oven for a few minutes.
- The longer you bake the cookies, the crispier they will be. So if you want a very crispy crunchy cookie then I recommend you bake the cookies until they are lightly browned all across the surface and the edges are a darker brown.
- This recipe works best with quick oats*. Regular rolled oats will take longer to cook and need more oil and maple syrup. You can also run rolled oats* in a food processor until they become the size of quick oats.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- I don't recommend using honey as a substitute for maple syrup as the cookies don't crisp up as much when using honey. Many sugar-free maple flavored syrup substitutes will also work as a substitute for pure maple syrup as long as they have a thin consistency like maple syrup.
- I used unrefined coconut oil but it should also work with refined coconut oil.
- If you want to reduce sugar further, you can reduce the amount of syrup in these cookies to 3 tbsp. The cookies will still bind together with 3 tbsp syrup but some people may find the cookies are not sweet enough.
Serving: 1cookie, Calories: 66kcal, Carbohydrates: 9g, Protein: 0.02g, Fat: 3g, Saturated Fat: 2g, Sodium: 0.2mg, Fiber: 1g, Sugar: 4g, NET CARBS: 8
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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