Vegan Pumpkin Oatmeal Cookies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft and chewy pumpkin oatmeal cookies with pecans and chocolate chips, made gluten-free with almond flour and oats. These vegan treats combine warm fall spices with rich chocolate, perfect for autumn gatherings or a seasonal snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- ⅓ cup (66g) coconut oil (melted)
- ½ cup (122g) canned pumpkin puree (make sure to use pure pumpkin, NOT pumpkin pie filling, see Notes)
- ⅔ cup coconut sugar
- 1 flax egg or regular egg (for flax egg: 1 tablespoon ground flax + 2.5 tablespoons water, whisk + let set for 5 mins)
- 2 teaspoons vanilla extract
- 1½ cups (148g) blanched almond flour
- 1 cup gluten-free rolled oats
- 2 teaspoons pumpkin pie spice (see Notes)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ⅔ cup (6 oz.) dairy-free chocolate chips (optional)
- ⅓ cup chopped pecans (optional)
At a glance
PER SERVING · TIME 22M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 12m
- Sodium
- 134mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 43mg
- Calcium
- 28mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 134MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.