Vegan Pumpkin Spice Oatmeal Cookies

I might as well rename the blog The Colorful Pumpkin Spice Kitchen until spring.

After sharing the recipe for (and drinking quite a few) Vegan Chocolate Pumpkin Spice Lattes, I decided to come up a sweet treat to go along with them.

Today’s Vegan Pumpkin Spice Oatmeal Cookies are the epitome of a cozy, chilly weather, fall dessert. The ingredients are super simple and the recipe is so easy that I was able to whip up a batch in the very short downtime between baby girl’s nap, nurse, poop, repeat cycle*.

They’re perfect on their own, with this or this latte, or served warm with almond milk!

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Vegan Pumpkin Spice Oatmeal Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert, cookies
Cuisine: vegan
Serves: 20 cookies
Ingredients
flax "egg"
  • 1 tbs ground flaxseed
  • 3 tbs warm water
dry
  • 1 cup spelt flour
  • 1 cup rolled oats
  • ⅔ cup coconut sugar
  • 1 tbs pumpkin spice
  • ½ tsp baking soda
  • ⅛ tsp salt
wet
  • ⅓ cup coconut oil, melted
  • ⅓ cup pumpkin puree
  • ¼ cup non-dairy milk
  • 2 tsp vanilla extract
fold-in
  • ½ cup chocolate chips
Instructions
  1. Preheat oven to 350°. Grease a baking sheet or line it with parchment paper.
  2. Prepare flax "egg" by stirring together flax and water together in a small bowl or cup. Let sit for 10 minutes before using.
  3. In a large bowl, whisk together all dry ingredients.
  4. In a small bowl, stir flax "egg" and all wet ingredients together until smooth. Add contents of small bowl to large and stir. Fold in chocolate chips.
  5. Scoop a little more than 1 tablespoon of batter onto the baking sheet for each cookie.
  6. Bake for 11 minutes, until edges are slightly firm (they'll firm up more as they cool). Let cool before enjoying.

 

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*For nursing mamas- oats and flax are known to boost milk production so this recipe can double as a lactation cookie! Plus it’s a great one-handed snack.

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Healthy Vegan Chocolate Pumpkin Spice Latte

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