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Vegan Pumpkin Oatmeal Raisin Chocolate Chip Cookies


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  • Author: Gabrielle
  • Total Time: 22 mins
  • Yield: 7 Large or 12 small 1x

Ingredients

Units Scale

Instructions

  1. Combine the ground flax and water. Stir to remove clumps and allow it to set for 10 minutes or until thickened.
  2. Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.
  3. 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.
  4. 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.
  5. Fold in the chocolate chips and raisins. The dough will be thick but should not be stiff.
  6. 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!
  7. 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