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Vegan Oatmeal Choc Chip Pumpkin Cookies {gf, v}

Updated: Sep 21, 2021

Guys— I’m screaming for these cookies! I’ve always loved hearty oatmeal cookies, but the pumpkin spice just took these to the next level. I love the texture of these cookies, especially for being vegan; they are perfectly crisp on the outside, with just the right chewiness on the inside. Loaded with body loving ingredients, such as almond butter, almond flour, hearty oats, flaxseed meal, cinnamon, pumpkin spice, and more. They are lightly sweetened with maple syrup and coconut sugar, along with lots of fall spices. Perfect as a snack, breakfast cookie, warm dessert, or crumbled over oats. These babies are gluten free, vegan, and refined sugar free!


Prep time: 6 minutes

Bake time: 14 minutes

Serving size: 16 cookies


1c gf flour (oat, chickpea, almond)

1 1/3c rolled oats

2tbs pure maple syrup

1/3c coconut sugar

1/4c oil (coconut, sunflower)

1/3c pumpkin purée

1tbs almond butter

1tsp baking powder

1tsp vanilla

1tsp cinnamon

1tsp pumpkin pie spice

1/3c dairy free dark choc chips

pink salt


1. Preheat oven to 350° F, and line a baking sheet with parchment paper.

2. Add all ingredients {besides choc chips} to a large bowl and mix well. 3. Fold in chocolate chips and mix. 4. Use a cookie scoop to scoop cookie dough and transfer to prepped baking sheet.

5. Sprinkle with pink salt, press down slightly, and bake for 14 minutes or until golden brown.

6. Let cool & enjoy!


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