Vegan Gluten-Free Pumpkin Oatmeal Cookies
With their pumpkin spice flavor and hearty oatmeal texture, these delicious pumpkin oatmeal cookies will become your favorite fall recipe.
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Servings: 13 cookies
Calories: 247kcal
Ingredients
Dry Ingredients
- 1 ½ cups gluten-free measure-for-measure flour
- 2 teaspoon pumpkin pie spice
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups old fashioned rolled oats (certified gluten-free oats if needs to be free from gluten contamination)
Wet Ingredients
- 1 ¼ cups light brown sugar , packed
- ½ cup canola oil
- ¼ cup pumpkin puree
- 3 tablespoon water
- 2 teaspoon vanilla extract
- ½ teaspoon white miso OR: additional ¼ teaspoon salt
Finishing Ingredients
- 1 pinch smoked salt (optional) OR: coarse salt
Equipment
Instructions
- Preheat the oven to 350° F.
- Combine all the dry ingredients except the rolled oats in a large mixing bowl using a whisk or long-stem fork. Once combined, mix in the rolled oats.
- In a small mixing bowl, combine all wet ingredients using a whisk or long-stem fork until the mixture appears completely homogenous.
- Fold the wet mixture into the dry mixture using a spatula.
- Scoop about 3 tablespoon per cookie of the cookie dough onto a large lined cookie tray, spaced about 3 inches apart.
- Bake for at 350° F for 13-16 minutes.
- Remove cookies from oven, sprinkle with salt, and allow to cool for 3-5 minutes on a cooling rack or 5-10 minutes on the cookie tray.
- Store leftover cookies in an airtight container at room temperature for up to 3 weeks.
Nutrition
Serving: 1cookie | Calories: 247kcal | Carbohydrates: 37g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 251mg | Potassium: 24mg | Fiber: 2g | Sugar: 19g | Vitamin A: 438IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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