If you are obsessed with pumpkin as much as I am then you are going to love these vegan pumpkin oatmeal cookies. I found this vegan oatmeal pumpkin cookie recipe on the Post Punk Kitchen site, and adapted it slightly to reduce the refined sugar and oil, as well as make it gluten-free. By the way, NEWSFLASH–I found a gluten-free flour mix that I like! It’s called Perfect Flour Blend from Namaste Foods. You can order it here. I like it because not only does it work great, but it leaves no weird aftertaste. The adaptation was successful and the end result was a moist, chewy little cookie with excellent flavor and texture. Great for a mid-afternoon snack or breakfast on-the-go.
Ready to get started? Here’s the recipe:
Vegan Pumpkin Oatmeal Cookies
Yields: 3-4 dozen cookies, depending on how big/small you make them
- 2 cups gluten-free flour mix*
- 1½ cups gluten-free rolled oats
- 1 tsp baking soda
- ¾ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup organic cane sugar* (plus ¼ cup for coating)
- 1/3 cup organic coconut palm sugar*
- ¼ cup pure maple syrup
- ½ cup (scant) coconut oil, melted
- ¼ cup natural unsweetened applesauce
- 2 Tbsp blackstrap molasses
- 1 cup canned pumpkin or cooked pureed pumpkin
- 1 tsp vanilla
- 1 Tbsp ground flax seeds
- 1 cup walnuts or pecans, finely chopped
- ½ cup raisins
Directions (5 Steps)
Step 1: preheat oven to 350˚F. Lightly oil a baking sheet.
Step 2: In a medium bowl, stir together flour, oats, baking soda, salt and spices. Set aside.
Step 3: In a large bowl, stir together sugars (except ¼ cup of cane sugar for coating), maple syrup, coconut oil, applesauce, molasses, pumpkin, vanilla and flax seeds until very well combined. Add dry ingredients to wet in three batches, folding to combine. Fold in walnuts and raisins.
Step 4: Place reserved ¼ cup of cane sugar into a shallow bowl/ container. With slightly damp hands, roll dough into 1″ to 1½” balls. Roll each ball in cane sugar to give it a light coating. Place coated balls on prepared cookie sheet, then flatten each ball about half way to form a cookie shape.
Step 5: Bake for 16 minutes, or until golden brown, at 350˚. Remove from oven, allow cookies to cool on pan for one minute, then transfer cookies to a wire rack to completely cool. These taste best when they’ve had some time to set. They taste even better the next day! This vegan oatmeal pumpkin recipe was updated 9/1/17
Up Next: Vegan Chickpea Ratatouille