Fall is the perfect time to try adding pear to your baked goods! These pear oatmeal cookies are chewy, flavorful, and easy to make. These treats are gluten free, vegan, and nut free.
There are so many wonderful fall fruits to enjoy…apples, pumpkins, and pears, to name a few.
We love all of these fruits, and I use them frequently in the autumn months. Apple crisp, pumpkin muffins, and apple pie are some of our favorite fall desserts.
I realized that I haven’t included a pear dessert on my site, and I thought I should change that! Pears are an amazing addition to cookies or bars, and these pear oatmeal cookies are sure to become a favorite.
Chewy, crisp on the edges, and full of amazing pear flavor, these cookies are everything a cookie should be. You’ll love dunking these in a glass of non-dairy milk or enjoying them with a cup of hot tea.
- flax seed meal
- vegan buttery spread
- brown sugar
- gluten free flour
- ground ginger
- baking soda
- certified gluten free oats
- chopped pears
- Try apples instead of pears
- If you can’t have flax seed, use 3 Tablespoons of unsweetened applesauce instead
- Try coconut sugar instead of brown sugar
- If you are not gluten free, you can use all-purpose flour
- If you are not dairy free, feel free to use regular butter
What variety of pears to use
I made these with Bartlett pears, which are very easy to find in the grocery store at this time of year. I actually got my pears this month from Imperfect Foods, and they were so good! Very sweet. If you’d like to try Imperfect Foods, and get a discount on your order, you can use my affiliate link here.
You could also try making these cookies with D’Anjou pears. This firm, sweet pear would be a good choice for cookies or muffins.
Tips for success
- Line the cookie sheets with parchment paper so that they don’t stick.
- Make sure you leave some space between cookies – they will spread during baking.
- Allow the cookies to cool on the cookie sheet before moving them.
See the video below for more allergy friendly baking tips:
Where to find certified gluten free oats
Oats are naturally gluten free, but are often processed in a facility with wheat, resulting in cross contamination. I like GF Harvest brand certified gluten free oats, which I order on Amazon. There are other brands of gluten free oats available in the grocery store or online.
Be sure they say that they are Certified Gluten Free on the label so that you know there isn’t any cross contamination with gluten.
Store these cookies in an airtight container. They should stay fresh for about 3 days.
I don’t think these will freeze very well. The fresh pear in these cookies may result in a different color or texture if frozen.
More gluten free vegan recipes that use oats
Disclosure: This post contains affiliate links.
Pear Oatmeal Cookies (Gluten Free, Vegan).
Chewy, flavorful, and so tasty, these pear oatmeal cookies are the perfect treat for autumn. Dunk these in a glass of milk or enjoy with a hot cup of tea.
- 1 Tablespoon flax seed meal
- 3 Tablespoons water
- ½ cup vegan buttery spread
- ½ cup light brown sugar
- ½ cup organic cane sugar
- ½ teaspoon vanilla extract
- ⅛ cup water
- 1 cup gluten free flour blend
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups gluten free old fashioned oats
- ¾ cup pears peeled and diced
Preheat oven to 350 degrees F, and line two cookie sheets with parchment paper.
In a small bowl or mug, make the flax seed egg replacer: Mix the water and flax meal together and let it sit for 5 minutes until it forms a gel.
Place the vegan buttery spread and sugars in a mixing bowl, and beat until light and fluffy.
Add the flax seed egg and vanilla extract and continue to mix. Add ⅛ cup water.
Add the gluten free flour, baking soda, and salt. Mix on medium speed until combined.
Stop the mixer and stir in the oats. If the dough is too dry at this point, add a little more liquid. The dough will be thick, but it shouldn't be dry.
Gently stir in the chopped pears.
Drop the dough onto the cookie sheets in large tablespoonfuls. Be sure to leave some space between cookies. Flatten the cookie slightly with the back of a spoon. Repeat with remaining cookie dough.
Bake at 350 degrees F for 16-18 minutes. Allow the cookies to cool on the cookie sheets before moving them.
Makes about 20 cookies.
Nutrition facts are for one cookie.
Store leftover cookies in an airtight container. They should stay fresh for about 3 days.
If you don’t have pears, you can make these with chopped apples.
If you can’t have flax seed, you can use 3 Tablespoons unsweetened applesauce instead of the flax egg.
These cookies are outstanding! My husband (The Cookie Monster) is now on a plant based diet and I have been looking for cookie recipes and this was his favorite one so far! I added 85% Chocolate pieces to recipe. They are divine!! They did soften up after 1 day so I popped them into the air fryer to crisp up a bit when it was time to enjoy a few. Thank you for this great recipe1
I’m happy to hear these were a hit! Thanks for letting me know!
Can I use coconut oil instead of vegan butter?
You can try it, but I would use a slightly smaller amount of coconut oil – maybe reduce it by 2 tablespoons. The texture of the cookies may be crunchier or a bit more oily. If you try it, please let me know how it works!
The directions don’t mention when to add the cinnamon and ginger…..
Can I use chia seeds instead of the flax? Its just what I have on hand right now.
Thanks so much!
Yes, you can make a chia seed egg replacer intead.
These look so yummy. I love Bosc pears. I bet they’d work too. :). After the holidays I want to try bringing oats back into my diet. I could eat so much more if I can.
Yes, Bosc pears would be great!
These are my favorite oatmeal cookies!