Oat Flour Pumpkin Cookies
Pumpkin oat flour cookies are easy to make and the perfect fall dessert. These healthy gluten free pumpkin cookies bake in less than 15 minutes and only need 1 bowl to mix together. These oat flour pumpkin chocolate chip cookies are vegan, dairy free and gluten free.
Servings 15
Calories 103kcal
Ingredients
- 1/2 cup pumpkin puree
- 1/3 cup coconut sugar
- 1/3 cup avocado oil
- 3/4 cup oat flour
- 1.5 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- pinch sea salt
- 1 tsp baking powder
- 1/3 cup dairy free chocolate chips
Instructions
- Preheat the oven to 350F.
- Combine the pumpkin puree, coconut sugar and avocado oil in a bowl.
- Add the oat flour, pumpkin pie spice, cinnamon, salt and baking powder. Stir well to combine.
- Add chocolate chips to pumpkin cookie dough batter and stir well to distribute the chocolate.
- Use a tablespoon cookie scoop to portion out the cookie dough onto a parchment paper baking sheet.
- Optional: Press down the cookies to flatten them.
- Bake in 350F for 12 minutes.
- After 12 minutes, remove the cookies from the oven. Allow them to cool at least 20 minutes before using a spatula to remove the cookies from the baking sheet.
Notes
Top tips
- Use pumpkin puree, not pumpkin pie filling. The pumpkin pie filling has added sugar and spices, so will make the cookies too sweet and overly spiced.
- If you need this recipe to be gluten free, be sure to use certified gluten free oat flour. Oats are naturally gluten free but often get cross-contaminated when processing them, so you want to be sure the oats are certified gluten free if you are sensitive to gluten.
- Allow the cookies to cool before removing them from the baking sheet. These gluten free pumpkin cookies are very fragile right out of the oven. Give them time to cool off before using a spatula to remove them from the baking sheet.
- For easy clean up, I recommend baking the cookies on parchment paper or a silicone liner. This also helps to ensure the cookies don't stick to the pan.
- Make your own oat flour! You can make your own oat flour by grinding up oats in the high-speed blender or food processor. Be sure to sift the oats to remove large bits to ensure the cookies have a smooth texture.
- Need to reduce the fat? Oat flour can create really dry baked goods, so it's important that you have enough sugar and oil to help ensure these aren't dry. If you are worried about the oil, you can reduce it down to 1/4 cup, but I would increase the pumpkin puree from 1/2 cup to 2/3 cup. Also, these cookies will be more cake like and take 2 additional minutes to bake.
- I like to press down the raw cookie dough so the cookies are flat, but if you want a more "muffin top" look to the cookies, do not press them down before baking. They will be pillowy soft cookies that resemble a muffin top.
- Countertop: these oat flour pumpkin cookies can be stored on the counter in an airtight container for 1-2 days.
- Fridge: Storing the cookies in the fridge will give them a slightly denser consistency. They can be stored in the fridge for up to 1 week in an airtight container but are best within the first 4 days.
- Freezer: Store vegan gluten free pumpkin cookies in the freezer for up to 3 months in a freezer safe bag or container. They will defrost quickly on the counter (or microwave 7-10 seconds) or you can eat them from frozen.
Nutrition
Calories: 103kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Fiber: 1g | Sugar: 5g
