These healthy, no-bake chocolate and pumpkin cookies are incredibly simple, and feel wonderfully decadent without relying on rich ingredients. Made with oats, peanut butter, maple syrup, pumpkin and chocolate, these chewy cookies are gluten-free and vegan-friendly, as well as delicious. Skip turning on the oven, and make these no-bake, Autumn-appropriate cookies instead.
Pumpkin is another American traditions that still feels foreign to me as an Aussie living in the US. In Australia, pumpkin occasionally makes its way into a baked dinner or a salad or a soup but that’s about it. Pumpkin-infused desserts, drinks and decorations simply aren’t a thing.
Nevertheless, it’s hard not to be swayed by pumpkin madness come September 1st in America. Even in a place like San Francisco where Autumn is comparably weak and late, there are already bins of big gourds in every supermarket.
Feeling Fall-inspired, I picked up two cans of pumpkin puree this week in my travels. After long week, I decided it was time for a good, pick-me-up dessert recipe on the blog and these three bite babies delivered.
Made from oats, peanut butter, maple syrup, pumpkin and a dab of coconut oil, this recipe is the perfect intersection of healthy, chocolate-y and delicious. The pumpkin brings up the color, and adds a healthy hit of vitamin A and carotenoids for healthy vision and immunity. The trickiest part of this recipe is hiding these no-bake bites from other family members.
No-Bake, Chocolate-Dipped Pumpkin Cookies
½ cup peanut butter
½ cup canned pumpkin
2 tbsp coconut oil
½ cup maple syrup
¼ tsp salt
1 tsp vanilla
½ tsp cinnamon
3 cups GF quick-cooking oats (more about the health benefits of oats here)
⅔ cup 70% dark chocolate chips
1 tsp coconut oil
Line two half sheet pans (or one full) with parchment paper.
Add the peanut butter, pumpkin, coconut oil, maple syrup, salt, vanilla and cinnamon to a medium saucepan.
Place the saucepan on the stove, and turn the stove on to medium heat. Melt the ingredients together, stirring frequently, until a smooth paste slightly thicker than applesauce forms.
Remove the saucepan from the heat, and add the quick-cooking oats to the pumpkin-peanut butter paste. Stir until all the ingredients are well-combined.
Using an ice-cream scoop, spoon balls of the oat mixture on to the lined sheet pans. Flatten each ball gently with the back of a fork or your fingers.
Refrigerate the cookies until firm (roughly 30 minutes).
Melt the chocolate chips, and coconut oil together in the microwave or on low heat on the stove. Allow the chocolate to cool slightly. (Piping hot chocolate will disintegrate the cookies).
Dip the cookies into the chocolate one-by-one and return to the parchment paper. Work quickly to stop the cookies from falling apart from prolonged contact with heat.
Insert the trays back into the fridge until the chocolate hardens.
Store the cookies in the fridge or freezer. Enjoy as a delicious, healthy sweet treat.
Makes 18-20 cookies.
Craving more Autumn recipes? Find them here.