Vegan Oatmeal Cookies with Pumpkin

These vegan oatmeal cookies with pumpkin are healthy & delicious! Throw a batch together and enjoy them as an easy on-the-go snack or healthy dessert.

They’re soft and chewy, and the pumpkin adds extra nutrients and flavor.

Vegan Oatmeal Cookies with Pumpkin

These cookies are healthy enough to eat for breakfast! They are refined sugar free (sweetened only with maple syrup and ripe bananas), made with fiber filled oats and whole wheat pastry flour, and packed with Vitamin A from the pumpkin.

How to Make Vegan Oatmeal Cookies

Here’s what you’ll need to make these scrumptious cookies:

• oats
• whole wheat pastry flour
• ground flaxseed
• baking soda
• pumpkin pie spice
• cinnamon
• sea salt
• ripe banana
• canned pumpkin
• maple syrup
• dried cranberries (or raisins, cherries, or chocolate chips)
• vanilla extract

These are super easy to make! Start by preheating your oven to 350. In a large bowl, mix together dry ingredients. In a separate bowl, combine wet ingredients.

Slowly add the wet ingredients into the dry, stirring gently until mostly uniform. There will probably still be some banana chunks – that’s fine!

Next, spoon the batter onto a cooking-sprayed or nonstick cookie sheet, leaving space between each spoonful. Bake for about 14 minutes, until lightly browned. Allow the cookies to cool on a wire rack for a bit, then enjoy! The end result should be soft and chewy. 🙂

Now all that’s left to do is enjoy. 🙂 Store leftover cookies in an airtight container on the counter for a maximum of 5 days.

The full recipe is below!

Vegan Oatmeal Banana Pumpkin Cookies

May 14, 2019

These oatmeal banana pumpkin cookies are delicious, healthy, and vegan, too! Throw a batch together and enjoy them as an easy on-the-go snack.

Prep Time 5 minutes

Cook Time 14 minutes

Total Time 19 minutes

Yield

Makes 12 small cookies

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Ingredients:

Dry:

• 1/2 C oats
• 1/2 C whole wheat pastry flour
• 1 Tbsp. finely ground flaxseed
• 1/4 tsp. baking soda
• 1/4 tsp. pumpkin pie spice
• 1/4 tsp. cinnamon
• Pinch of sea salt

Wet:

• 1 large very ripe banana, mashed
• 1/4 C pumpkin
• 1/8 C pure maple syrup
• 1/6 C dried cranberries (or raisins, cherries, or chocolate chips)
• 1/4 tsp. vanilla extract

Instructions:

Preheat oven to 350.

1. In a large bowl, mix together dry ingredients. In a separate bowl, mix wet ingredients, and then slowly add wet to dry, stirring gently until mostly uniform (there will probably still be some banana chunks, it’s fine!).
2. Spoon batter onto a cooking-sprayed or nonstick cookie sheet.
3. Bake about 14 minutes until lightly browned. They should be soft and chewy.

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