Oatmeal Pumpkin Chocolate Chip Cookies (Vegan + Gluten-Free)
Oatmeal pumpkin chocolate chip cookies, made vegan and gluten-free! These cookies are perfectly sweet and flavored with a touch of pumpkin spice. The perfect fall cookies.
Oats, pumpkin, chocolate and pumpkin spice all in one cookie. These are the BEST cookies to bake this time of year. Not only are they delicious and chewy, but they’re vegan and gluten-free.
This recipe is sweetened with maple syrup and cane sugar (I used golden cane sugar or turbinado sugar). They’re also made with almond flour, oats and a touch of tapioca flour. That last one helps with the texture of the cookies. If you don’t have any on hand, you can also use corn starch!
How to Make Homemade Pumpkin Spice Mix
If you can’t find pumpkin spice at the store, the good news is, you can easily make it at home with a few spices!
Here’s the recipe to make your own pumpkin spice mix:
4 teaspoons cinnamon
2 teaspoons ginger
2 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon clove
Add all the spices in a small jar and shake to mix. Use it in your favorite pumpkin recipes!
How to Make Pumpkin Chocolate Chip Cookies
Start by making your flax egg. Simply mix ground flax seeds and water in a bowl and let it thicken as you prepare the other ingredients.
Mix your dry ingredients (almond flour, oats, sugar, tapioca starch, baking soda, salt and chocolate) in a bowl. In the bowl with your flax egg, add maple syrup, coconut oil, pumpkin puree and vanilla. Stir to combine.
Combine the dry and wet ingredients, form 8 cookies and bake them for 15 minutes. Done!
A Few Notes on The Recipe:
Use vegan chocolate chips to make this recipe vegan (or omit the chocolate). I used Enjoy Life.
I used golden cane sugar (turbinado sugar). White granulated sugar should work too.
If you don’t have tapioca flour on hand, corn starch will also work.
Use gluten-free certified oats if needed.
This recipe uses softened coconut oil. This is coconut oil that’s left at room temperature and that’s easy to scoop and measure, similarly to room temperature butter.
Oatmeal Pumpkin Chocolate Chip Cookies Video:
These cookies are slightly adapted from my oatmeal chocolate chip cookies. If you’re looking for a classic chocolate chip cookie made vegan and gluten-free, find my recipe here.
Oatmeal Pumpkin Chocolate Chip Cookies (Vegan + Gluten-Free)
Oatmeal pumpkin chocolate chip cookies, made vegan and gluten-free! These cookies are perfectly sweet and flavored with a touch of pumpkin spice. The perfect fall cookies.
Course Dessert
Cuisine gluten-free, vegan
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 8
Ingredients
Wet Ingredients
1tablespoonflax seeds,ground
1/4cuppumpkin puree(not pumpkin pie filling)
3tablespoonsmaple syrup
3tablespoonscoconut oil,softened
1teaspoonvanilla extract
Dry Ingredients
1cuprolled oats
3/4cupalmond flour
1/4cupcane sugar
2tablespoonstapioca flour
1teaspoonpumpkin spice mix(see notes)
1/2teaspoonbaking soda
1/4teaspoonsalt
1/4cupvegan chocolate chips
Instructions
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.
Notes
You can omit the chocolate in this recipe and make oatmeal pumpkin cookies instead. Use vegan chocolate chips to make this recipe vegan. I used Enjoy Life.I used golden cane sugar (turbinado sugar). White granulated sugar should work too.Use gluten-free certified oats if needed.I bake mine for 15 minutes using a light baking sheet. A darker baking sheet can bake the cookies faster, so check them after 13 minutes. Each oven can also be slightly different.This recipe uses softened coconut oil. This is coconut oil that’s left at room temperature and that’s easy to scoop and measure, similarly to room temperature butter. If your kitchen is cold and the coconut oil is very solid, you may need to slightly heat it. Make sure not to melt it completely. Heat it just enough to soften. Let it cool down slightly. Don’t use warm or melted coconut oil.Let the cookies cool down completely, then store in an airtight container on the counter or in the fridge. They still remain soft and chewy if not stored in an airtight container. You could probably freeze them, but they disappear too quickly for me to try. Don’t have tapioca starch/flour? You can also use corn starch!Don’t have pumpkin spice mix? Make your own by mixing 4 teaspoons of cinnamon, 2 teaspoons of ginger, 1 teaspoon of nutmeg, 1 teaspoon of allspice and 1/2 teaspoon of clove.
If you make these oatmeal pumpkin chocolate chip cookies, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
Best cookies ever! We should have doubled the recipe. Also was a hit at our Halloween gathering.
Hi Jacob! I'm so happy you all liked them! Thank you for taking the time to rate the recipe. :)
This recipe just made it to my top 5 cookie recipes! Sooo good! I forgot to put the pumpkin spice , so I sprinkled a little bit of cinnamon on top just before baking, and they were perfect!
That's so great to hear Iza! It made my day. :) And it's good to know they're good with just cinnamon too. Enjoy!
These were absolutely delicious! I made a double batch and sent some to my husbands work and everyone loved them and wanted the recipe!!
Thank you so much Jillian! I'm so happy that you all loved the recipe. That made my day. :)
I got 12 nice sized cookies from the recipe! So delicious! ♥️
Thank you Sarah! I'm so happy you liked them. :)
I cannot believe how perfect the texture is! These cookies are amazing. The only thing I'd do differently would be to make a double batch. Thank you!
Thank you so much Carrie! I'm so happy that you loved them. And you definitely can't go wrong with a double batch. :)
Hello! I made this recipe last night. Unfortunately, I did not let them cool long enough and when I wanted to take some this morning, they were pretty much crumbled in my cookie jar. Next time, I'll wait longer and keep them in the fridge. They do taste delicious and I did make a double batch. ;) Thank you!
Hi Hélène, thank you for the kind review! I'm happy that you enjoyed the recipe. And yes, they are very delicate when warm and hold together better when you let them cool completely. I'm sorry that happened!
I made these cookies last night! I was looking for an oatmeal pumpkin "healthy" cookie -- and this recipe did not disappoint! I loved them -- and so did my 27-year-old son! We ate most of them last evening! I made my cookies a bit smaller - 1 tablespoon scoop - so we got more than 8 cookies. I will definitely make this recipe again! Great breakfast cookie as well -- with my green smoothie!
Thank you Susan, I'm so happy that you enjoyed the recipe! :)
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Best cookies ever! We should have doubled the recipe. Also was a hit at our Halloween gathering.
Hi Jacob! I'm so happy you all liked them! Thank you for taking the time to rate the recipe. :)
This recipe just made it to my top 5 cookie recipes! Sooo good! I forgot to put the pumpkin spice , so I sprinkled a little bit of cinnamon on top just before baking, and they were perfect!
That's so great to hear Iza! It made my day. :) And it's good to know they're good with just cinnamon too. Enjoy!
These were absolutely delicious! I made a double batch and sent some to my husbands work and everyone loved them and wanted the recipe!!
Thank you so much Jillian! I'm so happy that you all loved the recipe. That made my day. :)
I got 12 nice sized cookies from the recipe! So delicious! ♥️
Thank you Sarah! I'm so happy you liked them. :)
I cannot believe how perfect the texture is! These cookies are amazing. The only thing I'd do differently would be to make a double batch. Thank you!
Thank you so much Carrie! I'm so happy that you loved them. And you definitely can't go wrong with a double batch. :)
Hello! I made this recipe last night. Unfortunately, I did not let them cool long enough and when I wanted to take some this morning, they were pretty much crumbled in my cookie jar. Next time, I'll wait longer and keep them in the fridge. They do taste delicious and I did make a double batch. ;) Thank you!
Hi Hélène, thank you for the kind review! I'm happy that you enjoyed the recipe. And yes, they are very delicate when warm and hold together better when you let them cool completely. I'm sorry that happened!
I made these cookies last night! I was looking for an oatmeal pumpkin "healthy" cookie -- and this recipe did not disappoint! I loved them -- and so did my 27-year-old son! We ate most of them last evening! I made my cookies a bit smaller - 1 tablespoon scoop - so we got more than 8 cookies. I will definitely make this recipe again! Great breakfast cookie as well -- with my green smoothie!
Thank you Susan, I'm so happy that you enjoyed the recipe! :)