Vegan Pumpkin Spice Oat Cookies: Healthy Treats For Spooky Season

These vegan pumpkin spice oat cookies only contain 6-ingredients, cook for 15-minutes, and are oh so chewy.

I wanted to make regular pumpkin spice cookies this morning, but we didn’t have enough flour so I had to get creative. I didn’t want to go to the shop for one thing, given the circumstances, so looked around for what I do have; oats. Banana oat cookies are one of my go-to treats. They’re healthy, only contain a handful of ingredients. I decided to try swap out the banana for pumpkin pure to make vegan pumpkin spice oat cookies, and you can! These might actually be better than my regular pumpkin spice cookies! They’re sweet, spicy, thick, and the right amount of crunchy and chewy.

How To Make Vegan Pumpkin Spice Oat Cookies

Prep Time

5 minutes

Cooking time

15

Cooling time

10 minutes

Total

20 minutes

Ingredients For Homemade Vegan Pumpkin Spice Oat Cookies

• 30 g of pumpkin puree
• 100 oats
• 2 tbs of maple syrup or any vegan sweetner
• 1 tbs coconut oil
• vegan friendly cooking chocolate (measure this with your heart)
• pinch of salt
• 1 tbs cinnamon
• 1/2 tbs nutmeg
• 1/4 tbs allspice

Method

Preheat the oven to 180°C (356°F)

I like to blend around 3/4s of the oats into a flour. This is optional. The mixture is smaller when you do this, so less cookies, but personally I find them too chewy and fall apart when the all go in.

Soften the coconut oil. Heat it in the mirowave for a few seconds until soft or melted.

Once these two steps are done add all the ingreindets to a bowl, and mix together with your hands (make sure you wash them first) until they start to clump together.

Coat a baking tray with coconut oil.

Then it’s time to mould you dough! If you have a spooky cookie cutter, great! If not then just cut or mould these into circles. I got six small-ish cookies out of this batch, but you’re more than welcome to make bigger cookies for a smaller batch. This dough is tiny and doesn’t make much, so feel free to double or triple up the mixture if you need a lot!

If you want them extra crispy on the outside, sprinkle some sugar on top before putting in the oven.

Cook for 15 minutes.

After 15 minutes, take out and leave stand until cool to serve.

Enjoy with a pumpkin spice latte or pumpkin spice hot chocolate!

Nutritional Breakdown

	PER cookie	TOTAL RECIPE
Energy	564.84J / 135cal	J/1001cal
Fat	5.2g	31.4g
Carbohydrate	117.7g	19.6g
Sugars	7.35g	44.1g
Fibre	2.5g	15.3g
Protein	2.5g	15.5g
Salt	24.2mg	145.5mg