Dillsburg, Pennsylvania
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All rights reserved Kaley Liddick

3 Ingredient Oat Cookies


• 2.5 cups oats*

• 1 cup pumpkin puree**

• 2 tbsp maple syrup

• Optional: A pinch of spices (cinnamon, nutmeg, glove, or cardamom), a handful of nuts or seeds (I added roasted pumpkin & butternut seeds), dried fruit, dark chocolate, etc.


1. Preheat oven to 350°


2. Combine all dry ingredients in a large mixing bowl. Add the wet ingredients and whisk together until well combined.

3. Bake for 12-15 minutes

Store in the refrigerator. 


*My favorite is 1.5 cup sprouted gluten free quick oats and 1 cup whole rolled oats, but feel free to use whatever combination you like- the more whole oats you use, the chewier they will be

**You can sub some or all of the pumpkin for pureed sweet potato or banana, and I've also made them with shredded zucchini (sub 1/4 cup zucchini with liquid squeezed out for 1/8 cup puree)