These Vegan Pumpkin Oatmeal Cookies are the perfect fall-flavored, nutritious treats. It’s a fun spin of your classic oatmeal cookies made healthier, oil-free and gluten-free. These flour-free pumpkin-infused cookies are extremely soft, chewy, and deliciously comforting – no one would think they're vegan!
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.