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These vegan pumpkin chocolate chip cookies are made with oats, sweetened with banana and maple syrup, and dotted with chocolate chips through a pumpkin flavored oatmeal dough.
I’m always on the look out for quick, easy, and delicious snacks that the whole family will enjoy.
I prefer making my own homemade snacks, as many snacks you buy in the stores are full of artificial ingredients.
When I make my own snacks at home I have control over the amount and type of sugar added, oil, and salt.
Check out this article for for easy plant-based snacks ideas you can buy at the store.
These pumpkin cookies are gluten-free, refined sugar free, and oil free. They make for a nutritious and healthy breakfast cookie or snack for on the go!
If you’re looking for a regular chocolate chip cookie try my dairy free chocolate chip cookies that are also vegan!
They are soft and doughy cookies that have an intense pumpkin flavor, with a sweet banana undertone. A handful of chocolate chips make these cookies a healthy sweet indulgence.
They are the perfect breakfast cookie. Double the size of the cookie dough before baking, or just grab two when you’re running out the door!
These cookies didn’t last long in my house. I had them in a sealed container on the kitchen counter, and they disappeared in a day!
Why you’ll love these Vegan Pumpkin Chocolate Chip Cookies…
- Rich pumpkin flavor
- Naturally sweetened with banana and maple syrup
- Gluten-free, made with oats and almond flour
- Soft and Chewy dough
- Vegan and whole food plant-based
- Dotted with sweet chocolate chips
- Makes a great breakfast cookie
- Or an on the go snack
Ingredients
Rolled Oats-Use rolled oats, not steal cut oats, or quick oats. Oats are naturally gluten free.
Blanched Almond Flour-Make sure you use blanched almond flour, not almond meal. They have very different textures and can result in a different bake if you use the wrong type.
Baking Soda-This helps the cookies leaven and rise.
Salt-Brings out the natural flavors of the other ingredients in baking.
Pumpkin Pie Spice-This spice gives these cookies the flavor of pumpkin pie. It is a combination of cinnamon, ginger, nutmeg, and allspice. If you don’t have pumpkin pie spice you can make your own. Combine 2 tbsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, and 1/2 tsp allspice. Reserve the extra for another pumpkin recipe! If you don’t have all those spices you can also just use cinnamon.
Banana-Adds natural sweetness and a touch more moisture to the cookies. Use a very ripe spotted banana.
Pumpkin Puree-I used canned pumpkin puree for ease. However, you can make your own pumpkin puree by roasting pie pumpkins.
Maple Syrup (optional)-If you prefer a less sweet cookie you can leave this out. However, it’s a natural sweetener. A little goes a long way!
Almond Milk-If your batter needs more moisture, add two tablespoons to your dough. If your batter doesn’t need it, you can leave it out.
Chocolate Chips-Use dairy free chocolate chips. I prefer the Enjoy Life brand, and always get the dark chocolate!
Tools and Equipment
Don’t skimp on the parchment paper! These cookies create a sticky dough. The parchment paper helps to easily remove the cookies from the tray to cool.
How to Make Vegan Pumpkin Chocolate Chip Cookies
Step 1: Preheat oven to 350 F. In a large bowl, combine oats, almond flour, baking powder, salt, and pumpkin pie spice. Whisk together to combine.
Step 2: Mash ripe banana in a small bowl using a fork. Set aside.
Step 3: In a medium bowl combine pumpkin puree, and maple syrup and mashed banana. Whisk together to combine.
Step 4: Pour wet ingredients into bowl with dry ingredients. Stir together until combined. If batter is too dry, add 1-2 tablespoons of almond milk. Fold chocolate chips into batter.
Step 5: Line baking sheet with parchment paper. Using a cookie scoop, scoop a ball of dough. Roll into a ball, place on the cookie sheet, and flatten with the palm of your hand.
Step 6: Bake in preheated oven for 10-12 minutes or until golden brown. Allow to cool on the cookie sheet for 2 minutes before transferring to a cooling rack. to cool completely.
Top Tips for Making the Vegan Pumpkin Chocolate Chip Cookies
- Use rolled oats, and blanched almond flour to get that soft chewy texture.
- Be sure to roll the dough and gently flatten with the palm of your hand before baking. These cookies do not spread the way other cookies do.
- If the batter seems too dry, add the optional almond milk for added moisture.
- Be sure to line the baking sheet with parchment paper. This will help keep the cookies from sticking
How to Store and Keep
Store in an air tight container at room temperature for up to two days. If you have extra store the leftovers in the refrigerator.
I do not recommend freezing this dough. If you have extra cookies you’d like to freeze, wrap individually in saran wrap and store in a freezer safe air tight bag for up to 2 months.
When ready to enjoy, allow to thaw in the refrigerator.
Is a breakfast cookie healthy?
These vegan pumpkin breakfast cookies are health, sweet and feel like an indulgence!
Refined Sugar Free-These cookies are refined sugar free. They are naturally sweetened with banana, and maple syrup. Each cookie has only 4 grams of natural sugars.
Low in Calories-One cookie has 71 calories. To make this a more filling breakfast, enjoy two cookies for under 150 calories.
Pumpkin Nutrition Benefits-Thanks to the addition of pumpkin and banana these cookies are high in nutrients such as potassium, beta-carotene, and vitamin K.
Added Protein and Fiber-Oats give these cookies added fiber, while almond flour gives them added protein.
Check out these other vegan pumpkin recipes!
- Vegan Pumpkin Pasta
- Vegan Pumpkin Pancakes
- Vegan Pumpkin Bread
- Pumpkin Fluff: Vegan Pumpkin Dip
- Vegan Pumpkin Muffins
- Vegan Pumpkin Smoothie
- Pumpkin Pie Spiced Vegan Trail Mix
- Vegan Pumpkin Soup
- Pumpkin Vegan French Toast Casserole
Vegan Pumpkin Chocolate Chip Cookies
Ingredients
- 1 1/2 cups rolled oats
- 1 cup blanched almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1 ripe banana mashed
- 1/2 cup pumpkin purée
- 1/4 cup maple syrup
- 1/4 cup dairy free chocolate chips
- 2 tbsp almond milk optional
Instructions
- Preheat oven to 350 F. In a large bowl, combine oats, almond flour, baking powder, salt, and pumpkin pie spice. Whisk together to combine.
- Mash ripe banana in a small bowl using a fork. Set aside.
- In a medium bowl combine pumpkin puree, and maple syrup. Add mashed banana. Whisk together to combine.
- Pour wet ingredients into bowl with dry ingredients. Stir together until combined. If batter is too dry add 1-2 tablespoons of almond milk. Fold chocolate chips into batter.
- Line baking sheet with parchment paper. Using a cookie scoop, scoop a ball of dough. Roll into a ball, place on the cookie sheet, and flatten with the palm of your hand.
- Bake in preheated oven for 10-12 minutes or until golden brown. Allow to cool on the cookie sheet for 2 minutes before transferring to a cooling rack. to cool completely.
Video
Notes
- Use rolled oats, and blanched almond flour to get that soft chewy texture.
- Be sure to roll the dough and gently flatten with the palm of your hand before baking. These cookies do not spread the way other cookies do.
- If the batter seems too dry, add the optional almond milk for added moisture.
- Be sure to line the baking sheet with parchment paper. This will help keep the cookies from sticking.
These pumpkin cookies are so good and love how they are vegan too 🙂 thank you!
These cookies are so delicious. It’s hard to believe that they are super healthy too, no need to feel guilty even when I can’t stop eating them. 😉
Great flavor combination for a breakfast cookie. Cant wait to try these.
Oh yum!! Love the ingredients and that these are vegan, thanks for the recipe!
Three of my favorite things… cookies, breakfast, and pumpkin! I can’t wait to make these cookies and enjoy them for days.