Pumpkin Oatmeal Cookies
These vegan Pumpkin Oatmeal Cookies are filled with the goodness of pumpkin, oats, almond butter and chocolate chips. Only needing 8 ingredients and 1 bowl these will be a favorite breakfast cookies.
Servings: 12
Calories: 83kcal
Ingredients
- ½ cup banana (mashed)
- ¼ cup pumpkin purée plain pumpkin from a can NOT pie filling
- ⅓ cup almond butter
- ⅓ cup pure maple syrup
- 2 cup rolled oats (pulsed in blender)
- 1 tablespoon hemp seeds
- ½ teaspoon cinnamon
- 2 tablespoons mini vegan chocolate chips
- ⅛ teaspoon flakey sea salt (optional)
Instructions
- Preheat the oven to 360°F and line a baking sheet with parchment paper.
- Place the oats in a blender or food processor and pulse a couple times until broken up.
- Mash the banana and measure it out, place in a large mixing bowl. Add the pumpkin puree, almond butter, maple syrup and whisk together
- Add the oats that were broken up, hemp seeds, and cinnamon and fold together with a spatula.
- Fold in the chocolate chips.
- Using a large spoon, scoop about 2 tablespoons for each cookie and form them into cookie shapes on the lined baking sheet. You will need to flatten and shape the cookie; they will not flatten out if you leave them in balls. Place in the oven on the middle rack for about 15-17 minutes. Let cool for 5 minutes.
- Store in a sealed container on the counter 2-3 days or in the fridge about 4 days.
Video
Notes
Banana: Be sure to mash and then measure the banana.
Pumpkin: I used plain canned pumpkin purée, not pie filling. If it’s water you might want to place it in a paper towel and squeeze it out to drain some of the liquid, I personally did not do this because my pumpkin was a nice purée texture without any liquid.
Spices: I used cinnamon to keep these just pumpkin cookies, but if you want a “pumpkin spice” cookies feel free to swap the ½ teaspoon cinnamon for ½ teaspoon pumpkin spice instead.
Oats: I measure my gluten free rolled oats first and then pop them in the blended or food processor and pulse a couple times just to break them up but not turn them into flour.
Nutrition
Calories: 83kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2mg | Potassium: 107mg | Fiber: 1g | Sugar: 7g | Vitamin A: 817IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
