Vegan Pumpkin Oatmeal Raisin Chocolate Chip Cookies
Let’s talk oatmeal cookies!
Many cringe at the thought of an oatmeal cookie. However, I feel as though that’s from having underwhelming experiences with oatmeal cookies lol. Always keep in mind though, there is a bad version of everything out there. If an oatmeal cookie is done right, it’s one of those things you’ll find yourself craving!
My favorite part about an oatmeal cookie, is that it’s not only nostalgic, but filling, packs fiber, and you don’t even need white flour!
When thinking of the next best oatmeal cookie, I knew we had to do a Pumpkin flavor! Not just pumpkin spice seasoning, but real pumpkin! Yes, I’m one of those people that loves to play around with pumpkin in dishes. It’s perfect in both savory and sweet, and is perfect for capturing the essence of fall.
To date we’ve done endless pumpkin recipes, but the thought of an oatmeal cookie seemed like a win. Cinnamon pairs well with oats, a hint of sweet with the raisins, you could even throw in chopped pecans and dark chocolate to tie it all in together.
If you know me, you know I’m all about revamping childhood staples and putting a healthy spin on them. This version packs no white flour, less added sugar, peanut butter, real pumpkin no eggs, and all you need is a flax egg! The cookie holds together seamlessly with just a flax egg, has crisp edges, but still remains soft. Bonus, it features stevia sweetened chocolate chips, notes of cinnamon and pumpkin spice!
These cookies are great for countless reasons. They are quick, easy, feature minimal ingredients, features kitchen staples, they have texture, pack fiber and protein, require only a flax egg, are gluten free, dairy free, egg free, the chocolate chips are sweetened with stevia, oil free, made with oat flour, have minimal added sugar, have notes of cinnamon and pumpkin, can easily be made in bulk, you can throw in chopped pecans, skip the raisins if preferred and they are perfect for fall!
If you’re all about fab gluten free vegan cookies that don’t disappoint, you have to try these NEW vegan Pumpkin Oatmeal Raisin Chocolate Chip Cookies!
Why this recipe is great:
Quick
Easy
Affordable
Made with oat flour
Perfect for any season
Feature flax eggs
Crispy yet soft
Gluten free!
Vegan Pumpkin Oatmeal Raisin Chocolate Chip Cookies
- Total Time: 22 mins
- Yield: 7 Large or 12 small 1x
Ingredients
- 1 cup gluten free oat flour (processed oats)
- 1 1/2 cups gluten free old-fashioned rolled oats, processed slightly
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1 tbsp pumpkin spice
- 1 tbsp pumpkin puree
- 1/4 teaspoon kosher salt
- 4 tablespoons vegan unsalted butter, at room temperature
- 1/2 cup smooth, natural or traditional peanut butter
- 1 1/2 tbsp ground flax with 4 1/2 tbsp water
- 1 teaspoon pure vanilla extract
- 3/4 cup packed light brown sugar
- 2/3 cup Lily’s Sweet Stevia Sweetened Chocolate Chips
- 1/2 cup raisins
Instructions
- Combine the ground flax and water. Stir to remove clumps and allow it to set for 10 minutes or until thickened.
- Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.
- In the bowl of a food processor add 1 cup of oats. Pulse until it looks like a fine dust. Now add the 1 1/2 cups of oats, cinnamon, salt, pumpkin spice, and baking soda. Pulse a few times 3 times, set aside.
- In another bowl place the vegan butter, peanut butter, flax egg, pumpkin puree, vanilla, and brown sugar, and mix until fully combined. Add the oats, and oat flour mixture to the large bowl, and mix until just combined.
- Fold in the chocolate chips and raisins. The dough will be thick but should not be stiff.
- Scoop the dough into mounds about 2 1/2 tablespoons each onto the prepared baking sheet, about 2 inches apart from one another. Using wet fingers, press each mound slightly down into a disk about 1/2-inch thick or you can leave them tall. The choice is yours!
- Bake for 12 to 14 minutes, or until the cookies are lightly brown around the edges, set in the center and the top of each cookie has taken on a crackled appearance. Allow the cookies to sit on the baking sheet for 10 minutes, then transfer to a cooling rack. If you want more of a soft texture you can skip the cooling rack. Serve slightly warm or at room temperature. These cookies also freeze amazingly well in a sealed freezer-safe container.
- Prep Time: 10 mins
- Cook Time: 12 mins
