Oatmeal Pumpkin Chocolate Chip Cookies (Vegan + Gluten-Free)
Oatmeal pumpkin chocolate chip cookies, made vegan and gluten-free! These cookies are perfectly sweet and flavored with a touch of pumpkin spice. The perfect fall cookies.
Servings 8
Ingredients
Wet Ingredients
- 1 tablespoon flax seeds, ground
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil, softened
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup rolled oats
- 3/4 cup almond flour
- 1/4 cup cane sugar
- 2 tablespoons tapioca flour
- 1 teaspoon pumpkin spice mix (see notes)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup vegan chocolate chips
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- In a medium mixing bowl, mix the ground flax seeds with 2 tablespoons of water. Let sit while you prepare the rest of the recipe.
- In a medium mixing bowl, combine your oats, almond flour, sugar, tapioca flour, baking soda, salt, chocolate chips and pumpkin spice.
- Once the flax egg has thickened, stir in the maple syrup, pumpkin puree, coconut oil and vanilla to the same bowl. Stir to combine. The coconut oil may not mix smoothly, it's okay if you have some small pieces.
- Add the wet mixture to the dry mixture. Stir to combine.
- Form 8 cookies and place on the parchment paper, leaving some distance between each cookie. They do spread a little. Form a little mound with each cookie, pressing them down only a bit. This limits the spread and leads to thicker, chewier cookies. See photos for guidance.
- Bake for 15 minutes. Let them cool for at least 5-10 minutes. They will be delicate when warm.
Notes
You can omit the chocolate in this recipe and make oatmeal pumpkin cookies instead. Use vegan chocolate chips to make this recipe vegan. I used Enjoy Life.
I used golden cane sugar (turbinado sugar). White granulated sugar should work too.
Use gluten-free certified oats if needed.
I bake mine for 15 minutes using a light baking sheet. A darker baking sheet can bake the cookies faster, so check them after 13 minutes. Each oven can also be slightly different.
This recipe uses softened coconut oil. This is coconut oil that’s left at room temperature and that’s easy to scoop and measure, similarly to room temperature butter. If your kitchen is cold and the coconut oil is very solid, you may need to slightly heat it. Make sure not to melt it completely. Heat it just enough to soften. Let it cool down slightly. Don’t use warm or melted coconut oil.
Let the cookies cool down completely, then store in an airtight container on the counter or in the fridge. They still remain soft and chewy if not stored in an airtight container. You could probably freeze them, but they disappear too quickly for me to try.
Don't have tapioca starch/flour? You can also use corn starch!
Don't have pumpkin spice mix? Make your own by mixing 4 teaspoons of cinnamon, 2 teaspoons of ginger, 1 teaspoon of nutmeg, 1 teaspoon of allspice and 1/2 teaspoon of clove.