These Healthy Vegan Pumpkin Oat Chocolate Chip Cookies are the perfect fall-inspired treat! Made with wholesome ingredients like oats, pumpkin puree, and dairy-free chocolate chips, they are soft, chewy, and naturally sweetened. Whether you enjoy them as a snack, dessert, or breakfast on the go, these cookies are a guilt-free indulgence that everyone will love.
Ingredients
To make approximately 12 cookies, you’ll need:
- 1 cup canned pumpkin puree: Adds moisture and a rich pumpkin flavor.
- 1/3 cup maple syrup or agave nectar: Naturally sweetens the cookies.
- 1/4 cup coconut oil, melted: Keeps the cookies soft and tender.
- 1 teaspoon vanilla extract: Enhances the flavor.
- 1 1/2 cups rolled oats: Provides a hearty texture and fiber.
- 1/2 cup almond flour: Adds a nutty taste and keeps the cookies tender.
- 1 teaspoon pumpkin pie spice: Infuses warm, cozy flavors.
- 1/2 teaspoon cinnamon: Complements the pumpkin flavor.
- 1/2 teaspoon baking soda: Helps the cookies rise slightly.
- 1/4 teaspoon salt: Balances the sweetness.
- 1/2 cup dairy-free chocolate chips: Adds melty, chocolatey goodness.
- Optional: 1/4 cup chopped walnuts or pecans: For extra crunch and flavor.
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until well combined.
- Combine the Dry Ingredients: In a separate bowl, mix the rolled oats, almond flour, pumpkin pie spice, cinnamon, baking soda, and salt.
- Mix Everything Together: Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms. Fold in the chocolate chips and chopped nuts, if using.
- Scoop and Shape: Use a cookie scoop or spoon to drop dough onto the prepared baking sheet, flattening slightly as these cookies do not spread much.
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy: Serve warm or at room temperature with a glass of almond milk or a cup of tea.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for up to 3 months.
- Substitutions: Swap almond flour for oat flour if desired. Coconut sugar can replace maple syrup for a different sweetness profile.
- Customization: Add dried cranberries or shredded coconut for extra flavor and texture.
- Make It Gluten-Free: Use certified gluten-free oats to ensure these cookies are gluten-free.
These Healthy Vegan Pumpkin Oat Chocolate Chip Cookies are packed with wholesome ingredients and the perfect balance of chewy, chocolatey, and spiced flavors. They’re a great way to enjoy a sweet treat while keeping it nutritious!