Pumpkin Oatmeal Chocolate Chip Cookies (Vegan Healthier)
These healthier Pumpkin Oatmeal Chocolate Chip Cookies are made with vegan, gluten-free and wholesome ingredients and are so delicious. Packed with real pumpkin, pumpkin spices and lots of chocolate, they’re easy to make in 30 minutes.
I love a good chocolate chip cookie and I also love oatmeal cookies and when combined together with some seasonal pumpkin and pumpkin spices, you are left with the most amazing flavours. These cookies are chunky, with a golden crispy outside and a tender delicious middle and take 30 minutes to make, including a 10 minute chill time. They are also vegan friendly, egg-free, dairy-free and gluten-free so are great to make for friends and family.
Why will I love these?
These cookies are amazing:
- Chocolatey, oat-y and spiced
- Contain real pumpkin
- Packed with melting chocolate chunks and nutty pecans
- Flavoured with sweet pumpkin spices
- Chewy, crispy and tender
- Golden and delicious
- Made with wholesome ingredients
- Naturally vegan, egg-free and dairy-free
- Gluten-free and easily nut-free
- Quick to make in one bowl in 30 minutes
- Great to make ahead of time
- Delicious warm or cold
If you already love the sound of these cookies then skip ahead to the recipe card below, or first, let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is simple and you can see my favourites in the “shop the recipe” section and the full weights in the recipe card.
For the the wet ingredients for the cookies:
- Pumpkin puree: I use tinned pumpkin for these as it’s so smooth and accessible. Make sure it’s 100% pumpkin without added ingredients.
- Melted coconut oil: this is great for added a moist texture and allowing for the crispy outside. I do not recommend swapping this, but if you prefer, vegan butter should be fine.
- Smooth runny almond butter: or you can use cashew or peanut butter or for a nut-free option, use sunflower seed butter or tahini.
- Coconut sugar: for sweetness. You can also use caster or light brown sugar.
- Maple syrup: this adds texture and sweetness and you can use agave syrup, too.
- Vanilla and salt: for flavour.
For the dry ingredients:
- Buckwheat or plain flour: I love baking with buckwheat flour as it’s more wholesome and is naturally gluten-free (it’s 100% buckwheat grain) and adds a lovely texture, but plain flour (or GF plain flour) will also work.
- Oats: to make these oatmeal cookies. Make sure they’re gluten-free, where needed.
- Raising agents: for the rise.
- Pumpkin spices: for the lovely cosy flavour. Or you can use a mix of cinnamon, ginger and mixed spice or allspice.
- Chocolate chips: for making these into delicious choc chip cookies. I use dark chocolate chips but you can use dairy-free milk chocolate and you can also chop yup your favourite bar into small chunks.
- Pecans: to make these lovely and nutty. If the cookies are nut-free, then use more chocolate chips.
- Flaky salt: to add on top.
Are these gluten-free and nut-free?
Yes these are naturally gluten-free, as long as your oats are gluten-free and you use buckwheat flour (or a GF 1:1 flour). To make these nut-free, swap the almond butter for sunflower seed butter or tahini or skip the pecans.
How do I make them?
These are easy to make:
- Whisk together all the wet ingredients: until smooth.
- Add in the dry ingredients: and stir again.
- Fold in the chocolate chips and pecans: and scoop into balls.
- Chill the dough for 10 minutes: and preheat the oven.
- Bake for 10 minutes: or until golden and crispy.
- Allow to cool slightly: and enjoy with some flaky salt.
How long will they last?
These will keep for 3-5 days in the fridge, in a sealed container, although best eaten at room temperature. You can also freeze them, wrapped well, for 1 month and allow to defrost before eating.
What else can I make?
If you’re looking for more cookies:
- Caramel Pecan Ginger Cookie Dough Skillets
- Healthy Chocolate Chip Cookie Dough
- Peanut Butter Cookies (without the ice cream!)
- Healthy Chocolate Chip Oatmeal Cookies
- Peanut Butter and Blueberry Breakfast Cookies
Pumpkin Oatmeal Chocolate Chip Cookies (Vegan Healthier)
These healthier Pumpkin Oatmeal Chocolate Chip Cookies are made with vegan, gluten-free and wholesome ingredients and are so delicious. Packed with real pumpkin, pumpkin spices and lots of chocolate, they’re easy to make in 30 minutes.
Ingredients
- 45g pumpkin puree
- 45ml (3 tbsp) melted coconut oil
- 45g (45g) smooth, runny almond butter
- 75g coconut sugar
- 1 ½ tbsp maple syrup
- 1 tsp vanilla essence
- 105g buckwheat or plain flour
- 75g oats
- ¾ tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 ½ tsp pumpkin pie spices*
- 60g chocolate chips, plus extra
- 45g pecans, crushed
- Flaky salt
Instructions
- Make the cookie dough: in a large bowl, whisk together the pumpkin puree, almond butter, sugar, syrup and vanilla until smooth. Pour in the flour, oats, baking powder, bicarbonate of soda, pumpkin spices and a pinch of salt and stir to a sticky. Fold in the chocolate chips and pecans.
- To chill the cookie dough: use an ice cream scoop or spoon to divide the dough into 12 cookie balls (about 40g) each and space out on 1-2 large parchment-lined baking trays. Chill in the fridge for 10 minutes.
- Meanwhile, preheat the oven to 160Fan/180ºC.
- To bake: slightly press down the cookies and bake in the oven for 5 minutes, turn the trays around 180º and bake for another 3-5 minutes. They will be golden and crisping at the edges.
- If needed, immediately re-shape using a cookie cutter and circling around each cookie. Place on a few extra chocolate chips and flaky salt, if you like, while they are still warm.
- Eat after 10 minutes or allow to cool and store in an airtight container for 3-5 days. You can freeze the cookies for 1 month and allow to defrost before eating.
Notes
*or use 1 tsp cinnamon, ¼ tsp ground ginger, ¼ tsp mixed spice or all spice.
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Stay in touch
I look forward to hearing what you think of these Pumpkin Oatmeal Chocolate Chip Cookies so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With pumpkin CCC love x
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