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.
Gluten-Free Vegan Pumpkin Oatmeal Drop Cookies
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!
Make sure all of your ingredients are at room temp before mixing. Your coconut oil will be soft enough for this if your house is in the mid 60's (Fahrenheit). Do not melt your coconut oil or use another liquid oil, you want a semi-solid fat that resembles room temperature butter. Additionally, I prefer to make my own oat flour for these cookies as well as other recipes calling for oat flour. It's much fresher and tastier! Simply add rolled oats to a dry high-powered blender and blend until a fine flour forms.
- 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.
- 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.
- 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.
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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