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Gluten-Free, Vegan Pumpkin Oatmeal Cookies

Posted Oct 17 2009 9:19pm

Since it is squash season, I thought I would begin to share the plethora of winter squash recipes I have floating around my kitchen on scraps of paper. Today's recipe is a cookie, a gluten-free, high fiber oatmeal pumpkin cookie. Paired with a mug of hot mulled cider, it creates a lovely fall snack. Crunchy on the outside and soft in the center.

Last week I wanted to create a true whole foods cookie with no starch or gums and I did it! The only problem was that the cookies disappeared before I had a chance to take a photo. I made them again yesterday with my 4-year old daughter and got a photo before they disappeared again.

Yes, they are that good.

The main flour in this recipe is oat flour made from freshly ground rolled gluten-free oats. I have not found an oat flour, gluten-free or not, that was not rancid. You can easily grind rolled oats in a food processor or Vita-Mix, I use the latter. Just make sure to grind them until a fine flour forms. My favorite brand of gluten-free oats comes from Their oats always taste very fresh and work well in baking.

The cookies in these photos are made with pureed butternut squash because that is what I had in my fridge. You can also make them using canned pumpkin. Fresh pumpkin or squash contains more moisture than canned so you may need to add a few extra tablespoons of oat flour to the batter to compensate. The dough should be the consistency of traditional chocolate chip drop cookies.

Gluten-Free, Vegan Pumpkin Oatmeal Drop Cookies

These cookies are best the day that they are made. We had a few leftover with this batch and I found that they softened quite bit but were still every bit as tasty. Use canned pumpkin, baked pie pumpkins or other winter squash. You may need to add extra flour if your baked pumpkin is very moist. I used coconut oil in all four batches I made but I imagine that unsalted butter would work too ~ of course they wouldn't be vegan then! Make sure all of your ingredients are at room temp before mixing. Your coconut oil will be soft enough for this if your house is in the mid 60's (Fahrenheit). Do not melt your coconut oil or use another liquid oil.

Yield: 2 dozen cookies

1 cup softened virgin coconut oil (or unsalted butter)
1 cup pumpkin puree
1 1/2 cups coconut sugar, maple sugar, or brown sugar
1/4 cup ground flax seeds
1 tablespoon vanilla extract
3 cups oat flour
1 cup rolled oats
3/4 teaspoon baking soda
3/4 teaspoon sea salt
3 to 4 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg

In a large bowl beat together, using an electric mixer, the coconut oil, pumpkin, sugar, flax seeds, and vanilla extract. Add the remaining ingredients and beat together again.

Preheat your oven to 350 degrees. While your oven is preheating let your cookie dough rest on the counter for 20 minutes. The oat flour will absorb some of the liquid during this time which helps the cookies hold their shape.

Drop by the spoonful onto an ungreased cookie sheet. Bake for 12 to 15 minutes or until slightly golden around the edges. Remove cookies and place them onto a wire rack to cool. Cookies are best after they have cooled. Source:

Other Gluten-Free Fall Treats:
Pumpkin Spice Cake
Spiced Teff Cookie Bars
Coconut Sugar Apple Crisp
Sunflower Seed Cookies
Pumpkin Cheesecake (vegan, soy- and sugar-free too)

More Pumpkin Recipes from other Gluten-Free Blogs:
Easy Pumpkin Squares from Gluten-Free Easily
Pumpkin Spice Cake from Life, Gluten Free
Pumpkin Corn Muffins from Karina's Kitchen
Pumpkin Cupcakes from Celiac Teen

Other News:
Tom and I had a lot of fun at the Wordstock Festival last weekend in Portland. We met Isa Chandra Moskowitz, author of bestselling vegan cookbooks such as Veganomicon and Vegan Cupcakes Take Over the World. Neither of us realized until the day of the event that we were presenting together in a room. She brought some delicious looking vegan cookies from her new book and Tom made green smoothies for everyone. Fun times!

Tom will be at the ADA Food & Nutrition Conference and Expo in Denver, CO this Sunday the 18th though Tuesday the 20th. He will be in the Gluten-Free section (of course)!

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