30-Minute Vegan Chocolate Chip Pumpkin Oatmeal Cookies
Deliciously soft and chewy chocolate chip cookies made with pumpkin puree and pumpkin spice. A perfect treat for the Fall season. This recipe is vegan and gluten-free!
Servings 16 cookies
Calories 287kcal
Ingredients
Wet Ingredients
- 1 cup vegan butter melted
- 3/4 cup pumpkin puree canned
- 3/4 cup brown sugar
- 1/4 cup cane sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups gluten-free all purpose flour
- 1 1/3 cup old-fashioned rolled oats
- 1 tbsp ground flaxseed or ground chia
- 1 tbsp pumpkin spice
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp sea salt
- 3/4 cup semi-sweet chocolate chips (vegan)
Instructions
- In a large mixing bowl add the wet ingredients; melted vegan butter, pumpkin puree, brown sugar, cane sugar, maple syrup, vanilla extract. Mix well to combine.
- In a separate smaller bowl combine the flour, oats, flaxseed meal, pumpkin spice, cinnamon, baking soda, and sea salt. Mix together.
- Add the dry ingredients to the wet in batches, folding into the cookie dough batter until just combined. Then fold in the chocolate chips. Cover with a tea towel and refrigerate for 10-20 minutes, or until the dough has chilled and thickened into scoopable cookie dough.
- Preheat the oven to 350F/180C and line three baking trays with parchment paper. Scoop 2 tablespoons of cookie dough batter onto the tray to form a cookie shape, until you've used all the dough (about 6 large cookies per tray). Bake for 15 minutes, let cool for 5 minutes, then transfer to a cooling rack to cool completely.
Video
Notes
Letting the dough sit for 20 to 30 minutes gives optimal time for the oats to absorb the liquid for an easier-to-scoop cookie dough batter.
This cookie dough is more wet than traditional cookie dough, and that's okay. You won't be able to roll it in a ball like traditional dough, but use a tablespoon to scoop and form a cookie shape on your baking tray.
Let your cookies cool entirely before eating for a non-cakey texture. The longer they sit, the less cakey they become.
Like most oatmeal cookies, these cookies get even better over time! These cookies will keep for up to 5 days. Transfer to an air-tight container and keep at room temperate for 3 days or stored in the fridge for 5 days.
Nutrition
Calories: 287kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 212mg | Potassium: 148mg | Fiber: 2g | Sugar: 20g | Vitamin A: 2331IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg