Pumpkin Spice Oatmeal Cookies
Vegan, Gluten Free! These Pumpkin Spice Cookies are soft, chocolatey, and full of fall flavors. Made from a few simple whole food, plant based ingredients, these cookies are a great way to satisfy your sweet tooth this autumn.
Ingredients
Dry Ingredients
- ¼ cup coconut sugar*
- 2 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ⅓ cup almond flour
- ⅓ cup oat flour** gluten free if needed
- ½ cup rolled oats gluten free if needed
Wet Ingredients
- 2 teaspoons vanilla extract
- ¾ cup pumpkin puree
- ¼-⅓ cup vegan chocolate chips I recommend Enjoy Life mini chips
Instructions
- In a medium bowl, add all "Dry Ingredients" and whisk to combine well
- Add in pumpkin puree and vanilla extract. Stir until well combined
- Add chocolate chips and fold in
- Using cookie scoop, spoons or hands scoop out 12-14 cookies and place on a parchment or silicone lined baking sheet. I use a cookie scoop, then roll each by hand and slightly flatten them down to shape. These cookies will not spread much from how you place them on the tray, so form them how you would like them to be!
- Bake at 350° for 12-13 minutes. Allow to cool, at least 15-20 minutes, before removing from baking sheet. Enjoy!
Notes
*These cookies are mildly sweet, the chocolate chips will increase the sweetness slightly. If you prefer sweeter cookies I recommend increasing the coconut sugar to ⅓ cup
**If you don't have oat flour, simply blend your rolled oats in a high powered blended until left as a fine flour. Some small chunks will be okay for this recipe.
Storage- These store well in a sealed container on the counter for 2-3 days or up to a week in the fridge.