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.
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.
- Bake in the oven for around 15 minutes.
How long do these Pumpkin Oatmeal Cookies keep for?
These Pumpkin Oatmeal Cookies keep well in an airtight container in the fridge for a good few days.
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.
More gluten-free vegan cookie recipes:
- Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Blueberry Breakfast Cookies
- Peanut Butter Cookies
- Coconut Flour Cookies
- Pumpkin Cookies
- Oatmeal Cookies
- Sugar Cookies
- Double Chocolate Chip Cookies
- Carrot Cake Cookies
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.
Gluten-Free Vegan Pumpkin Oatmeal Cookies
- 30 g (1/8 cup) coconut oil (or sub olive or vegetable oil, or nut butter such as almond butter)
- 225 g (1 cup) 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 (1/2 cup) ground almonds (almond meal) *
- 150 g (1 1/2 cup) rolled oats (ensure gluten-free if necessary)
- 40 g (1/4 cup) dark chocolate chips ** (ensure vegan/gluten-free if necessary)
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place the coconut oil in a separate, large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
- Once melted, add all the other ingredients to the same bowl
- Mix well, adding a tiny splash of any plant-based milk if it’s looking too dry
- 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 little patties
- Lay it out onto a baking tray lined with greased baking paper
- Repeat until the rest of the dough is used up – you should be able to make 12 cookies
- Bake in the oven for around 15 minutes
- Leave to cool completely before putting away to store
- Keeps in an airtight container in the fridge for a good few days
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