As a self-proclaimed cookie monster, it pains me to admit that I only have one recipe for cookies on my blog. Just one. BUT! Thanks to a quiet and somber Sunday afternoon, I now have two cookie recipes. Allow me to introduce you to the newest cookie to grace the Spoons family: vegan chocolate chip pumpkin oatmeal cookies…
A few notes about these cookies…
First, they were very much accidentally vegan. What I mean is that I didn’t originally set out with the intention of making them vegan — a lack of eggs coupled with no motivation to head out to the store and buy some forced my hand and vegan cookies were born. Huzzah! The best part about vegan baking? Being able to enjoy raw cookie dough without the fear of food poisoning.
Second, I was originally planning to make iced pumpkin oatmeal cookies, but if you’ll look above and note the laziness I mentioned in point #1, you’ll realize that tossing in a handful of chocolate chips was infinitely easier than whipping up a 5-minute batch of icing… So, non-iced chocolate chip pumpkin oatmeal cookies were born, which is probably a blessing in disguise because everyone knows that chocolate chip oatmeal cookies are the best ones out there, and that pumpkin and chocolate make a killer combo. Win, win.
Third, this recipe makes 12 cookies. One dozen. You can go ahead and double or triple it if you want more, but if you’re anything like me, you get tired of eating the same thing after the third or fourth cookie/muffin/slice, so keeping batches small is the way to go. It also means more opportunity to bake new things.
Fourth, fifth, and sixth… These are delicious. I am obsessed. Go make them now.
I’d love to know if you make this (or any!) recipe! Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
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Vegan Chocolate Chip Pumpkin Oatmeal Cookies
- Total Time: 20 mins
- Yield: 12 cookies 1x
Ingredients
- ¾ cup whole wheat flour
- ½ cup rolled oats
- ¼ cup unrefined sugar
- ½ tsp. baking powder
- ¼ tsp. salt
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground ginger
- ¼ cup maple syrup
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp. vanilla extract
- 1½ Tbsp. canola oil
- ¼ cup dairy free chocolate chips (can also use regular)
Instructions
- Preheat oven to 350ºF and lightly grease a cookie sheet or cover it with parchment paper.
- In a medium sized mixing bowl, combine flour, oats, sugar, baking powder, salt, and spices. Mix until well combined and set aside.
- In a separate bowl, combine maple syrup, pumpkin, and vanilla, then stir in oil to incorporate.
- Add wet ingredients to dry ingredients, mixing until just combined. Do not overmix. Fold in chocolate chips.
- Using a rounded tablespoon, drop dough onto prepared baking sheets, and flatten slightly.
- Bake 10-12 minutes, or until edges begin to turn golden brown.
- Remove from oven and let cool for 1 minute before transferring to a cooling rack to cool completely.
- Prep Time: 10 mins
- Cook Time: 10 mins
You may notice that the recipe doesn’t call for any flax or chia “eggs” — this is because it doesn’t need any. The pumpkin does a good job at binding the ingredients together, while simultaneously adding a slight cakiness to the overall texture.
If you’re not a big fan of cakey cookies, you needn’t worry about not liking these guys. The fact that I was out of eggs was actually a blessing in disguise because eggs tend to add to the cakiness factor, so a lack of egg leads to a significantly less cakey cookie. What you’re left with is a cookie that’s wonderfully chewy on the outside, and become softer towards the centre. Perfection.
My vegan husband loves these cookies, and as a non-vegan, so do I!!! They did need about 18 min in a 350°F oven not to be too mushy. Sooo good and full of great spices!
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I don’t understand why mine came out so awful. They’re like rubber. And, unfortunately, I doubled the recipe. Threw out the whole mess.
OMG. I made these, and then after a few days doubled the recipe and made them again. They are by far the best cookies I’ve ever made! So delectable and there is NO WAY you can stop at one. I fed some non-vegans at work and they loved the cookies. Only adjustment I made was zest in fresh organic ginger in the liquids prior to combining to the dry mix.
Will make these always.
Thanks for a wonderful recipe.
I’m so glad you liked them, Kay! Thanks for taking the time to let me know 😀 And fresh ginger sounds like an AMAZING addition.
I got pumpkin chocolate chip muffin balls. They came out exactly the way I dropped them on to the cookie sheet! Lol! They didn’t spread out like regular cookies.
These look and sound amazing! I want to make then but don’t have canola oil! Do u think coconut oil would work instead?
That’s totally be fine, Olivia! Just make sure to melt it first.
Awesome. Thank u for getting back to me
Thanks for these! I did a quick search for pumpkin oatmeal cookies and this baby popped up! I took a leap of faith and made a triple batch and am glad I did! As you say, they are a cakey cookie, but that’s far better than a dry cookie, in my books.
I made them for my quilting group and they were a hit; one friend asked if she could take a few home for her husband and insisted I share the recipe (always good signs).
I swapped raisins for chocolate chips, because I don’t have vegan chips in the house. In future, I might add some nuts or pumpkin seeds for some crunch (I can’t help but play with recipes). This is a keeper.
Now, I’ll cruise the rest of your vegan recipes!
Mmm these are amazing! I subbed the syrup with three extra tablespoons of pumpkin and I subbed the flour with a gluten free flour blend. I baked them for 15-18 min and flattened them with a spatula at 12 min. Wow these are unbelievable 🙂 thanks for the recipe!
These came out thick, cake-y, and yet oddly dense. And a bit too sweet for me. I have no idea what I did wrong. 🙁
I just made these and they are Awesome! I quadrupled my batch and made a few changes I used a maple syrup, agave and molasses comb omitted the salt and added some nuts. Recipe added to my list of favorites.
I’m glad you liked them, Colin! Thanks so much for taking the time to let me know 🙂
Made these after Thanksgiving and they were delicious. Used vegan white chocolate chips instead and yum!! Do you know if they could be made gluten free? Trying to figure out what I could use in place of the whole wheat flour. Any suggestions?
I’m glad you liked them, Gillian! Thanks for letting me know 🙂 And I’m pretty sure that you could use an equal amount of oat flour in place of the whole wheat to make them gluten free. Just make sure to use certified GF oats.
I made these at the office today and used carob chips. They were delicious. I made variations with regard to sweetener: I used date paste and I blended it into the pumpkin I had roasted the night before. That was enough sweetness for me.
Now that I am home, I am making them again, and added a bit more of my pumpkin-date pure, omitted the carob chips and added walnuts. Can’t wait to see how they turn out.
Recipe was dry and even after adding more pumpkin, vanilla and syrup I could barely make a cookie. I hoped they would melt together but they came out dry. I followed recipe exactly before adding more wet ingredients. They came out dry and not moist and crumbling apart. What went wrong?
I want to make these right this second!!!!! YUM!!!!!!!!!!!!!!
Can I use spelt flour instead of whole wheat?
Absolutely! Any whole grain flour should be fine 🙂