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.
Servings 13 cookies
Calories 247kcal
Equipment
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
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
