Gluten-Free, Vegan Pumpkin Oatmeal Cookies

Ali Segersten

Since it is squash season, I thought I would begin to share the plethora of winter squash recipes I have floating around my kitchen on scraps of paper. Today's recipe is a cookie, a gluten-free, high fiber oatmeal pumpkin cookie. Paired with a mug of hot mulled cider, it creates a lovely fall snack. Crunchy on the outside and soft in the center.

Last week I wanted to create a true whole foods cookie with no starch or gums and I did it! The only problem was that the cookies disappeared before I had a chance to take a photo. I made them again yesterday with my 4-year old daughter and got a photo before they disappeared again.

Yes, they are that good.

The main flour in this recipe is oat flour made from freshly ground rolled gluten-free oats. I have not found an oat flour, gluten-free or not, that was not rancid. You can easily grind rolled oats in a food processor or Vitamix, I use the latter. Just make sure to grind them until a fine flour forms. 

The cookies in these photos are made with pureed butternut squash because that is what I had in my fridge. You can also make them using canned pumpkin. Fresh pumpkin or squash puree contains more moisture than canned so you may need to add a few extra tablespoons of oat flour to the batter to compensate. The dough should be the consistency of traditional chocolate chip drop cookies.

Recipe from our Meal Planner

Gluten-Free Vegan Pumpkin Oatmeal Drop Cookies

Servings
24 cookies
Cook Time
12 minutes
Prep Time
20 minutes

These cookies are best the day that they are made. We had a few leftover with this batch and I found that they softened quite bit but were still every bit as tasty. Use canned pumpkin, cooked sugar pie pumpkins or other winter squash. You may need to add extra flour if your baked pumpkin is very moist. I used coconut oil in all four batches I made but I imagine that unsalted butter would work too, but of course they wouldn't be vegan then!

Ingredients
1 cups softened coconut oil (or unsalted butter)
1 cups pumpkin purée
1½ cups coconut sugar
¼ cups ground golden flaxseeds
1 tablespoons vanilla extract
3 cups oat flour
1 cups rolled oats
¾ teaspoons baking soda
¾ teaspoons sea salt
1 tablespoons cinnamon
1 teaspoons ground ginger
1 teaspoons ground nutmeg
Directions
  1. In a large bowl beat together the coconut oil, pumpkin, sugar, flax seeds, and vanilla extract. Add the remaining ingredients and beat together using an electric mixer.
  2. Preheat your oven to 350 degrees F. 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.
  3. Drop by the spoonful onto an ungreased cookie sheet.
  4. 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.

Use this recipe in our Meal Planner

Take a Tour View Recipe

Posted In
cookies autumn dessert egg-free oats pumpkin snacks vegan xanthan-free recipes recipe
ALI-2023-PHOTO-VERTICAL-2

About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the visionary behind Nourishing Meals®, a comprehensive online meal-planning membership designed to support

See More

Nourishing Meals Newsletter

Email updates.

Add Comment

Related Posts

OATMEAL CINNAMON SHORTBREAD COOKIES-1

Oatmeal-Spice Shortbread Cookies

Happy Winter Solstice! Today is the darkest day and the longest night of the year in the Northern hemisphere. It is a time of pause and reflection; a time to clear space for a new year. What do you want to release? What do you want to create for yourself in the coming year? I recently had a conversation with a friend that reminded me of something so simple, yet so foundational to the work I do. With every bite of food, we are choosing how we want to create ourselves.

Read More

Spiced Plantain Cookies (vegan, grain-free, nut-free, autoimmune)

Elimination diet cookies made from plantains! You'll love these chewy spice cookies if you are following our Elimination Diet or another special diet such as an autoimmune diet, gluten-free diet, paleo diet, or vegan diet! They are also a perfect treat to introduce to older babies and toddlers. Once your baby is okay chewing soft foods then try making these cookies.

Read More

Spiced Tigernut Cookies (gluten-free, grain-free, nut-free)

Today I have a special recipe to share with you. This grain-free tigernut cookie recipe comes from a new book called The Autoimmune Fix, which I actually developed all of the recipes for! Dr. Tom O’Bryan wrote an incredible book on the current epidemic of autoimmune diseases. As a skilled functional medicine practitioner, he discusses the root causes of autoimmune disease, and in essence, all diseases. Dr. O’Bryan has spent the last few decades lecturing around the globe on how gluten contributes to disease, but now expands on that topic in his new book with the culprits and causes of autoimmunity.

Read More
cinnamon-date-almond cookies-5

Cinnamon-Date Almond Butter Cookies (grain-free, dairy-free, gluten-free)

Looking for a wholesome treat to bring on your summer road trip—or simply something sweet to tuck into your afternoon tea ritual? These soft, chewy almond butter cookies are naturally sweetened with Medjool dates and spiced with plenty of cinnamon, making them the perfect bite-sized indulgence you can feel good about sharing. They’re flourless, rich in protein and fiber, and easy to make with just a handful of nourishing pantry staples. I first created this recipe when I needed a travel-friendly snack that didn’t involve refined sugar, flours, or preservatives—and that my children would actually enjoy. These cookies have been our go-to for long car rides, picnic baskets, and cozy weekend baking sessions ever since.

Read More