Vegan Chocolate Pumpkin Oatmeal Cookies
Hello & Happy Monday!!
I like to think of myself as a “complex foodie” who enjoys recipes with countless ingredients, but I’m finding that it’s sometimes the most simplest concepts that keep people on their toes!
While I haven’t eaten oatmeal in ions as I find it weighs me down too early in the a.m., (I once ate it daily in 2005 for breakfast with protein powder and all the toppings) I love to utilize it in cookie concepts or even grind it up and use it as an affordable gf flour. Oatmeal cookies are one of those basic recipes that can pack as little or as much nutrients as you want, and you can whip them up with a quickness sans dairy or eggs without stressing!
Since the fall is upon us I’m developing all my foodie faves with pumpkin and this recipe was an effortless no brainer. The biggest decision with this recipe was.. what to call it lol.
Is it a “Pumpkin Chocolate Cookie”?, is it a “Peanut Butter Pumpkin Cookie”?!
Needless to say, I threw in the towel and decided on Chocolate Pumpkin!
I love this concept as it’s effortless, has minimal ingredients, affordable, packs minimal sugar, protein, pumpkin pairs well with peanut butter and chocolate, has multiple textures, and can be made in minutes!
If you’re looking for that perf vegan and gf cookie that packs fall flavor and chocolate this is it. You have to try this recipe for Chocolate Pumpkin Oatmeal Cookies!
Why this recipe rocks:
Easy
Affordable
10 ingredients
Can be made in a flash
Perf for fall
Packs flavor and nutrients
Gluten Free
Recipe Tutorial
Eat Drink Shrink
Yields 4 large or 8-10 small
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- 2 1/2 cups oats
- 1 cup creamy peanut butter or almond butter
- 1 banana (mashed) - optional
- 1/2 cup pumpkin puree
- 1/3 cup pure maple syrup
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup pumpkin seeds
- 1/2 cup pecans
- 1/2 cup Lily's Sweets vegan dark chocolate chips
Instructions
- Preheat your oven to 325°F, and line two baking sheets with parchment paper.
- Combine all the ingredients in a medium bowl, and mix until a smooth batter is formed.
- Using a your hands, drop the batter onto the lined baking sheet and use your hand to press them down. Bake for 12-15 minutes, until the edges are slightly golden.
- Allow to cool completely before using a spatula to remove from the baking sheet.
