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gluten free vegan pumpkin chocolate chip oatmeal cookies

Pumpkin Chocolate Chip Oatmeal Cookies (Gluten Free, Vegan).

Kelly Roenicke
These chewy pumpkin chocolate chip oatmeal cookies are a delicious treat for fall! Enjoy these tasty cookies with a cup of tea or hot cider.
5 from 1 vote
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 24
Calories 148 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
  • Place the vegan buttery spread and sugars in a mixing bowl and mix on medium speed until light and fluffy, about a minute.
  • Add the pumpkin puree and vanilla extract, and mix until combined,
  • Add the gluten free flour blend, baking soda, sea salt, cinnamon, and nutmeg. Mix until combined, scraping down the sides of the bowl as needed.
  • Add the gluten free oats and chocolate chips, and stir by hand.
  • Drop the dough by rounded tablespoonfuls onto the cookie sheets. Use the back of a spoon to flatten them slightly. Bake at 350 degrees F for 12-14 minutes.
  • Allow the cookies to cool on the cookie sheet. Store in an airtight container. Cookies should stay fresh for about 5 days.

Notes

Store cookies in an airtight container. They should stay fresh for about 5 days.
You can freeze this cookie dough if you like - drop the cookie dough onto the cookie sheet and freeze until firm. Then put the cookie dough drops in a freezer bag. The dough should stay fresh in the freezer for up to 3 months. Remove as many as needed when you want to make cookies and bake as directed.

Nutrition

Calories: 148kcalCarbohydrates: 21gProtein: 1gFat: 6gSaturated Fat: 2gSodium: 88mgPotassium: 80mgFiber: 1gSugar: 11gVitamin A: 715IUVitamin C: 0.2mgCalcium: 17mgIron: 1mg
Keyword chewy
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