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Gluten Free Pumpkin Crumble Cookies

Gluten Free Pumpkin Crumble Cookies are a surefire hit at any holiday party! Soft and light, these delicate little treats will satisfy all of your Autumn cookie cravings!

About three years ago my family went gluten-free. As a result, going gluten-free inspired me to dig deeper into my families possible food intolerances. The more I learn about whole foods and nutrition, the more I’m inspired to create delicious recipes for those who have allergies and intolerances. Not only are these cookies simple to make, but they are also gluten-free, dairy-free, and vegan as well.

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If you are grain free you can use quinoa flakes as a 1:1 substitution for the old fashioned oats. 100% pure maple syrup can be used as a 1:1 sub for the cane sugar and if you’re not dairy-free you can use softened grass-fed unsalted butter as a 1:1 sub for the olive oil.

Gluten Free Pumpkin Crumble Cookies instantloss.com

If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!

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Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone!

After spending a lifetime struggling with obesity, autoimmune diseases, and chronic fatigue, she truly understands the diet dilemma.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meal! With recipes like, Strawberry Shortcake Oatmeal, Cowboy Chili, and Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

Gluten Free Pumpkin Crumble Cookies

Print Recipe


  • 1/4 cup gluten-free old fashioned oats
  • 1/4 cup organic cane sugar
  • 1/4 cup coconut sugar
  • 3/4 cup buckwheat flour
  • 1/4 cup cassava flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup pumpkin puree
  • 1 tablespoon water


  • Preheat the oven to 350°F. 
  • In a blender, combine the oats, cane sugar, and coconut sugar. Blend on high until the mixture becomes a fine powder, about 30 seconds. In a large bowl, or a stand mixer, add the oat and sugar mixture, buckwheat flour, cassava flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and sea salt. With a spoon or with a mixer on low speed, gently combine the flours and spices. 
  • Add the olive oil, pumpkin puree, and water. Mix well until all of the ingredients are incorporated and a dough forms. 
  • Using a 1 1/2 tablespoon cookie scoop, portion the dough onto a large baking sheet, arranging the balls about 1/2 inch apart. Gently flatten each ball with your finger tips and smooth the edges. 
  • Bake the cookies for 10 to 12 minutes. Let cool slightly and transfer each cookie to a rack to cool completely. Store in an airtight container at room temperature, or enjoy one now and freeze the rest for later. 
Servings: 16
Author: Brittany Williams


    1. Hi Mary,
      I personally have never tested this recipe that way before so it would be a total experiment.

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