Soft + moist + awesome + everything pumpkin in a healthy-ish cookie! These Pumpkin Oatmeal Cookies are vegan + gluten-free! Another yummy recipe for your eggless autumn baking!Β Pumpkin puree combined with healthy oats + cinnamon
. These little cuties are made in one bowl, come together super quick + turn out awesome every single time.
Tara’s Tips For Perfect
Vegan Pumpkin Oatmeal Cookies:
- Measure your oats carefully! Too many oats in this recipe will make the cookies turn out dry instead of moist + chewy.
- Old fashioned rolled oats are what we need here.Β Not the instant in the little pouches, not the quick cooking, not steel cut.
- Can’t find oat flour in the store? You can easily grind up your own in a blender or food processor.Β Simply put old fashioned rolled oats (not the quick cook or steel cut) into the blender or food processor and pulse until a fine flour forms.Β Either one will work exactly the same in recipes!
- Make sure you line your baking sheet with parchment paper or a silicone liner to prevent any sticking.
- Use a cookie scoop or tablespoon measure to measure out your cookies so that they are all the same size and cook evenly.
- I love healthy alternatives to refined white/all-purpose flour.Β In order to keep these refined flour free, I used oat flour.Β I did not test this recipe with all-purpose flour or any other kind of flour. Let me know if you try it with a different flour in the comments!
- For the pumpkin puree you can choose to use the canned kind or fresh homemade, both work fabulously!
- Sugar choices here include organic cane sugar or turbinado sugar.Β I have tested this recipe with both.Β If you use another sugar alternative, let me know!
- Chocolate drizzle: in some of the photos you will notice that I drizzled melted chocolate on top of my Vegan Pumpkin Oatmeal Cookies.Β Simply put 1/2 cup dairy free chocolate chips (I use Enjoy Life Foods) in a glass bowl and microwave in 20 second increments until smooth and melted, stirring frequently. Then, drizzle over the top for a chocolatey topping!
Love Cookies? Me too!
Try my other fabulous eggless cookie recipes:
- How To Make Quinoa Cookies
- Vegan Buckwheat Chocolate Chip Cookies
- Healthy Pumpkin Cookies (GF + Vegan + Refined Sugar Free)
- Vegan Sugar Cookies
- Sweet Potato Cookies (No Egg + GF + Vegan)
- 3 Ingredient Cookies
- Meal Prep Cookies
- Edible Vegan Cookie Dough (Easy +Healthy!)
Vegan Pumpkin Oatmeal Cookies
These Pumpkin Oatmeal Cookies are vegan + gluten-free! Pumpkin puree combined with healthy oats + cinnamon. Made in one bowl, quick + easy!
Ingredients
- 1 1/2 cups oat flour
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 cup sugar of choice
- 1 1/4 cup old fashioned rolled oats (not steel cut, not quick cooking)
- 1/2 tsp baking soda
- 1 tsp salt
- 3 tbsp pumpkin puree
- 1 tbsp vanilla extract
- 1/2 cup melted vegan butter (I usede Miyokos)
- Optional mix-ins: 1/4 cup chocolate chips, chopped walnuts, pepitas, slivered almonds.
Directions
- Step 1 Preheat oven to 350 degrees F.
- Step 2 In one bowl, or stand mixer, mix all wet ingredients until fully combined.
- Step 3 In a separate bowl, combine all dry ingredients.Β Once combined, add the dry ingredients to the wet and mix on low until fully incorporated.
- Step 4 Using a cookie scoop or measuring spoon, scoop 1 1/2 tbsp of cookie dough onto a parchment paper or silicone lined baking tray.
- Step 5 Bake in a 350 degree oven for 12 minutes or until the edges are slightly golden brown.Β Do not overbake theses, they will be dry!
- Step 6 Top with drizzled nut butter, melted chocolate, or both.
- Step 7 Store leftovers in a glass airtight container for up to 7 days. Enjoy!
βDid you make these Vegan Pumpkin Oatmeal Cookies? Love them? Leave a rating below!β
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