Gluten-Free Vegan Pumpkin Oatmeal Drop Cookies

Ali Segersten (author) Oct 18, 2009
Average Recipe
Prep Time
20 minutes
Wait Time
20 minutes
Cook Time
12 minutes
24 cookies

These cookies are best the day that they are made. We had a few leftover with this batch and I found that they softened quite bit but were still every bit as tasty. Use canned pumpkin, cooked sugar pie pumpkins or other winter squash. You may need to add extra flour if your baked pumpkin is very moist. I used coconut oil in all four batches I made but I imagine that unsalted butter would work too, but of course they wouldn't be vegan then!

Read more about this recipe on the blog.

Gluten-Free, Vegan Pumpkin Oatmeal Cookies

1 cups softened coconut oil (or unsalted butter)
1 cups pumpkin purée
1½ cups coconut sugar
¼ cups ground golden flaxseeds
1 tablespoons vanilla extract
3 cups oat flour
1 cups rolled oats
¾ teaspoons baking soda
¾ teaspoons sea salt
1 tablespoons cinnamon
1 teaspoons ground ginger
1 teaspoons ground nutmeg