Gluten Free Vegan Pumpkin Oatmeal Cookies Recipes

EASY VEGAN PUMPKIN PECAN AND OATMEAL COOKIES {GLUTEN-FREE}

Steps:

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with non stick spray.
• Combine ground flax seed and water in a bowl and let sit for 5 minutes to create the flax egg replacement.
• Combine all wet ingredients in a bowl and stir to combine well: pumpkin purée, coconut oil, vanilla and flax egg.
• Add all remaining ingredients and stir to combine.
• Scoop dough onto baking sheet. It should make 10-12 cookies.
• Bake at 350 degrees for about 15 minutes or until cookies are set.
• Let cool and enjoy. Store cookies in an airtight container for up to 3 days.

OATMEAL PUMPKIN CHOCOLATE CHIP COOKIES (VEGAN + GLUTEN-FREE)

Steps:

• 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.

VEGAN OATMEAL COOKIES (GF)

Steps:

• Heat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
• In a large mixing bowl, stir together almond flour, oats, gluten-free flour, raisins, baking powder, cinnamon, salt, and brown sugar.
• In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously, which will take much longer) until light and fluffy and loose peaks have formed. (Add 1/8 tsp cream of tartar to help them along if not whipping.)
• To the aquafaba, add the almond butter and oil and beat or whisk to combine. (The mixture will deflate a little - that's okay). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). If not baking immediately, cover and chill in the refrigerator for up to 2-3 days (the cookies will develop a bit more flavor and slightly firmer texture if the dough chills, but chilling this long is not necessary).
• Scoop dough into roughly 2-Tablespoon amounts (I like this scoop) and place on prepared baking sheet with about a 1-inch gap in between each cookie to allow for spreading. Press down slightly with your palm to form a disc. Then use fingers to tuck in any raisins that might be sticking out. There should be about 12 cookies.
• Bake for 12-14 minutes, or until the edges are slightly golden brown and they've puffed up and expanded a bit. Remove from oven and let cool for 5 minutes on the pan before enjoying (they will continue firming up as they cool).
• Store leftovers in a loosely sealed container at room temperature up to 2-3 days, or in the freezer for 1 month. We recommend storing them in the freezer once cooled to help retain their crispy exterior. These are so delicious when warm and dipped in homemade almond milk or a chai latte!

GLUTEN FREE VEGAN PUMPKIN OATMEAL COOKIES

Steps:

• In a large bowl beat together, using an electric mixer, the coconut oil, pumpkin, sugar, flax seeds, and vanilla extract. Add the remaining ingredients and beat together again.
• Preheat your oven to 350 degrees. While your oven is preheating let your cookie dough rest on the counter for 20 minutes. The oat flour will absorb some of the liquid during this time which helps the cookies hold their shape.
• Drop by the spoonful onto an ungreased cookie sheet. Bake for 12 to 15 minutes or until slightly golden around the edges. Remove cookies and place them onto a wire rack to cool. Cookies are best after they have cooled.