Name: Gluten-Free Vegan Pumpkin Oatmeal Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 30 g coconut oil ((or sub olive or vegetable oil, or nut butter such as almond butter)); 225 g pumpkin purée ((half of a 450 g/15 oz tin)); 5 tablespoons maple syrup ((or sub any other sweetener)); 1 teaspoon ground cinnamon ((or sub pumpkin pie spice)); 1 teaspoon vanilla extract; Pinch salt; 60 g ground almonds (almond meal) (*); 150 g rolled oats ((ensure gluten-free if necessary)); 40 g dark chocolate chips (** (ensure vegan/gluten-free if necessary))

Why you'll love these Gluten-Free Vegan Pumpkin Oatmeal Cookies:

they're undetectably vegan and gluten-free

they're fragrant and perfectly spiced

they're soft and tender

they're chewy from the oats

they're a source of protein and fibre

they're filling and satisfying

they don't taste like vegetables

they're oil-free optional

they're refined sugar free optional

they're super easy to make

they come together in one bowl

there's no flax eggs, chia eggs or aquafaba required

they're great for Thanksgiving or Christmas!

How to make these Gluten-Free Vegan Pumpkin Oatmeal Cookies

Scroll down to the bottom of the post for the full recipe.

Mix together all the ingredients in a glass mixing bowl.

Raw pumpkin cookie dough in a glass mixing bowl against a marble background

Tip: Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together.

Take a heaped tablespoon of the mixture and use your hands to form it into a little patty.

Lay it out onto a rectangular baking tray lined with greased baking paper.

Repeat until the rest of the batter is used up - you should be able to make 12 cookies.

Nine raw pumpkin cookies studded with chocolate chips on a sheet of brown baking paper in a black baking tray

Bake in the oven for around 15 minutes.

Nine pumpkin cookies studded with chocolate chips on a sheet of brown baking paper in a black baking tray

Substitutions you can make to this recipe:

you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc

you can use any type of oil: coconut oil, olive oil or vegetable oil

for an oil-free version, the coconut oil can be replaced with almond butter, cashew butter or sunflower seed butter

the ground almonds can be replaced with ground walnuts or ground hazelnuts

for a nut-free version, use ground sunflower seeds instead of ground almonds

the cinnamon can be replaced with pumpkin pie spice

if you're not into cinnamon it can be omitted

for a refined sugar free version, use refined sugar free chocolate chips or omit them

the chocolate chips can be substituted with dried fruit such as dried cranberries, dried cherries or chopped dates etc.

A stack of four orange pumpkin cookies studded with chocolate chips on a marble slab against a dark brown background

More gluten-free vegan cookie recipes:

If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.

Almiel

November 30, 2019 at 3:41 pm

These are delicious but I slightly modified them. I used whole wheat flour instead of almond meal, cashew butter for the oil, and chopped pecans instead of chocolate chips. I also added ~1/2 tsp stevia powder to make them a little 'sweeter'. Next time I might try non-dairy cream cheese for the fat—could be interesting! Thank you for the recipe!

Gluten-Free Vegan Pumpkin Oatmeal Cookies

Why you'll love these Gluten-Free Vegan Pumpkin Oatmeal Cookies:

How to make these Gluten-Free Vegan Pumpkin Oatmeal Cookies

How long do these Pumpkin Oatmeal Cookies keep for?

Substitutions you can make to this recipe: