Gluten Free Vegan Pumpkin Oatmeal Cookies
These Gluten-Free Vegan Pumpkin Oatmeal Cookies are the ultimate fall-inspired treat, combining the cozy flavors of pumpkin, cinnamon, and pumpkin pie spice with the wholesome goodness of gluten-free oats and almond flour. Perfectly soft and chewy, these cookies are naturally sweetened with maple syrup and coconut sugar, while a chia seed "egg" keeps them completely vegan. Optional mix-ins like chocolate chips, raisins, or chopped nuts allow for a customizable twist to suit your cravings. Easy to whip up in just 30 minutes, they’re not only free from gluten, dairy, and eggs but also irresistibly delicious. Ideal for everything from holiday gatherings to an afternoon snack, pair these cookies with a warm cup of tea for the perfect cozy treat!
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Recipe Information
Ingredients
- 2 cups Gluten-free rolled oats
- 0.75 cup Pumpkin purée
- 1 cup Almond flour
- 0.5 cup Maple syrup
- 0.25 cup Coconut sugar
- 0.25 cup Coconut oil (melted)
- 1 tablespoon Chia seeds
- 2.5 tablespoons Water
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Optional mix-ins (chocolate chips, raisins, or chopped nuts)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, mix the chia seeds and water to create a chia egg. Let this mixture sit for 5-10 minutes until it forms a gel-like consistency.
In a large mixing bowl, combine the gluten-free rolled oats, almond flour, pumpkin pie spice, cinnamon, baking powder, and salt. Stir until well combined.
In another bowl, whisk together the pumpkin purée, maple syrup, coconut sugar, melted coconut oil, vanilla extract, and the prepared chia egg.
Pour the wet ingredients into the dry ingredients. Stir until a thick dough forms. If you'd like to add optional mix-ins like chocolate chips, raisins, or chopped nuts, fold them in at this stage.
Scoop about 2 tablespoons of dough for each cookie and place them onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon or your fingers as they won't spread much during baking.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies feel set.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your gluten-free vegan pumpkin oatmeal cookies with a glass of plant-based milk or a cozy cup of tea!
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 16.5 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 224 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
