Ingredients
Scale
- 1 cup whole wheat flour
- ½ cup rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- ¼ tsp salt
- ½ cup pumpkin puree
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- 2 tbsp almond milk
Crumble Topping:
- 2 tbsp whole wheat flour
- 2 tbsp oats
- 1 tbsp coconut sugar
- 1 tbsp coconut oil, melted
- ½ tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk flour, oats, baking powder, cinnamon, pumpkin pie spice, and salt.
- In another bowl, mix pumpkin puree, maple syrup, coconut oil, vanilla, and almond milk.
- Combine wet and dry ingredients until a soft dough forms.
- Scoop dough onto baking sheet and slightly flatten each cookie.
- Mix crumble topping ingredients until crumbly.
- Sprinkle crumble evenly over each cookie.
- Bake for 12–15 minutes until edges are set.
- Cool before serving.
PREP TIME & NUTRITION :
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 12
- Calories: 120
- Net Carbs: 15g
- Fats: 5g
- Protein: 3g