Description
These soft, chewy Pumpkin Oat Cookies are naturally sweetened, completely vegan, and ready in just 30 minutes. Perfect for healthy snacking, breakfast treats, or dessert!
Ingredients
2 cups old-fashioned rolled oats
1 cup oat flour
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 cup pumpkin puree (not pumpkin pie filling)
⅓ cup pure maple syrup
¼ cup coconut oil, melted
2 tablespoons ground flaxseed + 5 tablespoons water (flax eggs)
2 teaspoons vanilla extract
½ cup dairy-free chocolate chips (optional)
⅓ cup chopped pecans or walnuts (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Prepare flax eggs by combining ground flaxseed with water in a small bowl. Let sit for 5 minutes until gel-like.
3. In a large bowl, whisk together oats, oat flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
4. In a separate medium bowl, combine pumpkin puree, maple syrup, melted coconut oil, prepared flax eggs, and vanilla extract. Whisk until smooth.
5. Pour wet ingredients into dry ingredients and fold gently until just combined. Don’t overmix.
6. Fold in chocolate chips or nuts if using. Let batter rest for 5 minutes.
7. Drop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Flatten slightly with damp fingers.
8. Bake for 12-15 minutes, rotating pans halfway through, until edges are set and centers still look slightly soft.
9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For gluten-free cookies, ensure oats are certified gluten-free.
Cookies can be frozen for up to 3 months. Thaw at room temperature or microwave for 20 seconds.
For crispier cookies, flatten more before baking and add 2-3 extra minutes to baking time.
Store in an airtight container with a piece of bread to keep cookies soft for up to 5 days.
Dough can be frozen: scoop, freeze on a tray, then transfer to a bag. Bake from frozen, adding 2-3 minutes to baking time.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 5g
- Sodium: 75mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pumpkin oat cookies, vegan cookies, healthy cookies, pumpkin cookies, oat cookies, gluten free cookies