Pumpkin Oatmeal Cookies
These Vegan Pumpkin Oatmeal Cookies are soft, chewy, and loaded with cozy fall flavors. Packed with wholesome ingredients, they’re quick to make and perfect for sharing—or keeping all to yourself!
Ingredients
- ½ cup pumpkin puree
- 1 cup oats
- ¼ cup protein powder I used PBfit
- ½ cup creamy natural peanut butter
- ¼ cup dairy-free milk
- 3-4 tablespoon maple syrup to taste
- ½ tablespoon ground flax seeds
- ¼ teaspoon baking powder
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- 1 pinch salt
- ⅓ cup dark chocolate chips plus more for top if you want
Instructions
- To a medium sized bowl, add the pumpkin puree, oats, PBfit, peanut butter, milk, flax, baking powder, vanilla, cinnamon, maple syrup, and salt. Mix everything well, then add the chocolate chips and mix those in.
- Scoop up the cookie dough with a cookie scoop. Line a baking tray with parchment paper and drop the cookie dough onto the tray.
- Gently flatten each cookie and add more chocolate chips on top, if you wish.
- Bake the cookies for 10-12 minutes at 350F, until the edges start to get a little golden-brown.
- Top the cookies with some flakey salt and enjoy!
Notes
- Use Rolled Oats: Avoid quick oats to maintain the ideal chewy texture.
- Drain Pumpkin Puree: Remove excess liquid to prevent soggy cookies.
- Make Ahead: Scoop the prepared cookie dough onto a parchment lined baking tray and freeze for an hour. Once frozen you can transfer them to a container or bag to store for up to a month. Thaw out desired amount of cookies and then bake as directed.
Nutrition
Calories: 177kcalCarbohydrates: 18gProtein: 7gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 32mgPotassium: 198mgFiber: 2gSugar: 8gVitamin A: 1938IUVitamin C: 1mgCalcium: 63mgIron: 1mg
Tried this recipe?Let us know how it was!