These Vegan Pumpkin Oatmeal Cookies are the perfect fall-flavored, nutritious treats. It’s a fun spin off your classic oatmeal cookies made healthier, oil-free and gluten-free.
In a food processor or blender, pulse 1 cup of oats until it turns into a fine powder. Set aside.
In a food processor or blender, pulse 2 cups of oats until they turn slightly chunky.
Combine the pulsed oats, sugar, baking soda, cinnamon, nutmeg, and salt in a large bowl. In a medium bowl, combine pumpkin purée and almond milk. Mix the two together till fully incorporated.
Add the wet ingredients to your dry ingredients and stir until combined evenly. Using a 1-inch scoop or rounded tablespoon, portion the batter onto a silicone mat or parchment paper-lined baking sheet, about an inch or two apart.
Lightly press your thumb into the center of each or use a fork and slightly flatten. Bake for 24-28 minutes Let them rest for about 5 minutes until slightly cooled.
Notes
Nuts and seeds – aside from adding more to the cookies’ overall health profile, they will also add some welcome crunch and flavor! Walnuts, pecans, hazelnuts, almonds, pistachios, and macadamia would be awesome!
Dried fruits – cherries, raisins, and cranberries will make these cookies sweeter and a whole lot chewier!
If you want to indulge in richer and really decadent treats, you may add vegan chocolate chips.