Pumpkin & Cranberry Oatmeal Cookies


  • 2 Cups of Ground Almonds (240g)
  • 1 & 1/2 Cups of Gluten Free Oats (150g)
  • 1 Teaspoon of Baking Powder
  • 1 Tablespoon of Cinnamon
  • 1/2 Teaspoon of Coarse Salt
  • 1/4 Cup of Melted Coconut Oil (60ml)
  • 1/4 Cup of Maple Syrup (60ml)
  • 1 Cup of Coconut Sugar (150g)
  • 1 Egg Yolk (or 1 Tablespoon of Flax + 2 Tablespoons of Water)
  • 3/4 Cups of Pumpkin Purée (180g)
  • 1 Teaspoon of Vanilla Extract
  • 12 Cup of Cranberries (75g)

These are the best oatmeal cookies ever. It’s pretty impossible to stop at one. Good old fashioned american style oatmeal cookies with the added Autumny bonus of pumpkin and cinnamon- they’re amazing. The ingredients list looks deceivingly long, they’re actually really simple and only take a few steps. The only hard part is stopping yourself from eating the whole batch! This recipe makes about 16 cookies, but once you taste them you’ll realise the need for such a large batch. The inside is chewy and soft and the edges are perfectly crisp. Pumpkin Cranberry Cookies 4

Combine the ground almonds, gluten free oats, cinnamon, baking powder and salt in a large bowl and mix well.

If you’re using flax instead of egg, mix together the flax and water in a small bowl. In a separate bowl, combine the melted coconut oil, maple syrup, coconut sugar, egg yolk (or flax water), pumpkin puree and vanilla and whisk well.

Add the wet ingredients into the dry while mixing.

Fold in the cranberries.

Line a cookie sheet with parchment paper. Roll the mixture into large golf ball shapes and lay them out on the cookie sheet. Press them down into cookie shapes and bake at 180’C for about 18-20 minutes, until the edges are starting to crisp and the centre is still a little soft. Take out the cookies and allow them to cool for a few minutes (they’ll break apart if you don’t!) before transferring them to a wire rack to cool.

10 Comments to Pumpkin & Cranberry Oatmeal Cookies

  1. Looks so yummy! My kiddos would love these and they look super easy to put together. I won’t tell them they are full of oatmeal!

  2. Kate says:

    Hi Indy, thanks for all the amazing recipes-I really enjoy your frequent emails and website! Can’t wait to make the pumpkin & cranberry cookies, just wondering where I will find pumpkin purée? Is it easy to get or should I try to make my own? Thanks!

    • Indy Power says:

      Hi Kate, so glad you’re enjoying my recipes! I’m not sure where you’re based but you can get pumpkin purée in Cavistons in Glasthule and in Fallon & Byrne in town (I use a brand called Libby’s with is just pure pumpkin), otherwise making your own is always best. Hope you love the cookies!x

  3. Martina says:

    If I cannot find coconut sugar what amount of regular sugar should I use? I found the Libbys pumpkin today in Tesco Dun Laoghaire but no coconut sugar!

    • Indy Power says:

      That’s great to know they have the pumpkin purée in Tesco. You should be able to find coconut sugar in any health shop, if you’re in the dun laoghaire area I know they have it in Select Stores in Dalkey, Supervalu in Dalkey and The Punnet in Glasthule if you can make it to any of them. Otherwise if you want to use normal sugar you can use the same amount, hope you love them x

  4. Colette says:

    Definitely going to make these….would honey work in place of the coconut sugar?

    • Indy Power says:

      Coconut sugar is what gives these their amazing texture, honey doesn’t bake in the same way so I’d definitely stick with coconut sugar if you can!x

  5. Ailbhe says:

    I made these last night and they are delicious! I’m just wondering at one stage do you add the pumpkin purée? I added mine to wet ingredients and whisked it!

  6. Sounds so interesting and delicious.