Vegan Pumpkin Oatmeal Cookies
Soft and chewy vegan pumpkin oatmeal cookies are a great way to use up leftover pumpkin puree. Add chocolate chips, dried fruit, or your favorite chopped nuts.
Servings: 13 cookies
Ingredients
Dry
- 1 ½ cups quick oats oats
- 1 cup all-purpose flour
- ½ cup coconut sugar (see notes)
- ½ cup dairy-free chocolate chips
- 4 Tablespoons cane sugar (see notes)
- ½ teaspoon baking soda
- 1 teaspoon pumpkin spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon Himalayan pink salt
Wet
- ½ cup refined coconut oil melted
- ⅓ cup pumpkin puree
Instructions
- Preheat your oven to 375ºF and line a baking sheet with parchment paper.
- In a large bowl, mix all the dry ingredients (except the chocolate chips).
- Add the melted oil and pumpkin puree to the bowl.
- Mix just until the cookie dough comes together.
- Fold in the chocolate chips or other mix-ins.
- Use a cookie scoop or measuring spoon, to measure 2 tablespoons of dough. Place the dough balls on the baking sheet and flatten slightly while keeping the cookie's round shape. Tip: If you're using measuring spoons, level the dough and stick the flat sides together, then place the dough ball on the cookie sheet. (See the instructions in the post above for step-by-step images.)
- Bake the cookies at 375ºF for 12 minutes.
- Remove them from the oven and allow them to cool for 5 minutes on the pan before transferring them to a cooling rack.
- Store the fully cooled cookies in an airtight ziplock bag or container for 3-4 days at room temperature or up to a week in the fridge.
Notes
- Powdering the sugars: This creates a smoother cookie texture. Use a NutriBullet, blender, or coffee grinder to powder the sugars after measuring.
Nutrition
Serving: 1g | Calories: 97kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 63mg | Fiber: 1g | Sugar: 5g
