Why you’ll love these Gluten-Free Vegan Pumpkin 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 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 Cookies keep for?
These Pumpkin 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
- 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 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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