Pumpkin Oatmeal Cookies!
These cookies are the perfect fall snack! They’re made with fresh pumpkin and cinnamon creating the ultimate flavour combination. These cookies are soft and chewy, plus they’re super moist thanks to the addition of the pumpkin puree.
I created these cookies with whole food ingredients. They are vegan, gluten-free, and refined sugar-free. The base of these cookies consists of oats and oat flour. I sweetened them with dates, which are a great natural sweetener with tons of fibre. I made these cookies with fresh pumpkin, but you could also use canned purre. Be sure to get one without added sugar, my favourite is this brand.
Be sure to check out some of my other fall recipes! Try my Mini Pumpkin Pies, Cinnamon Apple Oat Muffins, or Twix Bars!
Pumpkin Oatmeal Cookies
Ingredients
- 1 flax egg 1 tablespoon flax meal with 3 tablespoons water
- 3/4 cup oat flour
- 1 1/2 cups oats
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 teaspoons cinnamon
- 3/4 cup dates pitted
- 2/3 cup water
- 2 tablespoon apple cider vinegar
- 1 cup pumpkin puree fresh or canned
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper.
- Prepare your flax egg by mixing the flax meal with water and set aside while you prepare the dry ingredients.
- Add the oat flour, oats, baking powder, baking soda, salt, and cinnamon in a large bowl. Stir to combine.
- Blend the dates with the water until a smooth paste forms. Add the date paste, flax egg, apple cider vinegar, and pumpkin puree to the dry mixture. Stir until combined.
- For any pumpkin and chocolate lovers, feel free to add 1/4 - 1/2 cup of dark chocolate chunks.
- Let the dough chill in the fridge for 10 minutes so the cookies are easier to form. Form the dough into 16 balls and press them flat onto the prepared baking sheet.
- Bake in the preheated oven for 14-16 minutes, until golden at the edges and set in the center.
- Store in the fridge or freezer.
