These Pumpkin Spice Oatmeal Cookies are soft, simple and delicious. Made with simple ingredients, a couple easy steps and finished in less than 30 minutes!
I’m excited to introduce a cookie that’s full of those pumpkin spice flavors and just a tad bit sweet. These cookies are picky toddler approved, probably because they have chocolate chips in them and that usually gets Mom an automatic A+ in our house. ???? I hate to call a cookie healthy… but I think these are pretty healthy! I mean compare them to any other cookie and you’d have to agree. No butters, oils or animal products in these yummy morsels! These Pumpkin Spice Oatmeal Cookies are made from 10 simple, whole food, plant based ingredients. They require only a couple simple steps and they come together in less then 30 minutes.
- 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
- 1. In a medium bowl, add all "Dry Ingredients" and whisk to combine well
- 2. Add in pumpkin puree and vanilla extract. Stir until well combined
- 3. Add chocolate chips and fold in
- 4. 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!
- 5. Bake at 350° for 12-13 minutes. Allow to cool, at least 15-20 minutes, before removing from baking sheet. Enjoy!
- *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 1/3 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.
Tried this recipe?Let us know how it was!