I am not sure how many amazing pumpkin cookies I've created and then insisted it is the best pumpkin cookie ever, but this vegan gluten-free pumpkin cookie recipe may actually be that elusive best. ever. Or at least one of my best pumpkin recipes. My new ebook has my absolute pumpkin faves including my secret scrumptious healthy pumpkin bread recipe, so get on that now to support me and your tastebuds.
I know, it's still summer and I should have hung onto this cookie recipe until fall because, well, pumpkin spice season is always autumn, but hey, maybe you need something to look forward to!
This one-bowl easy recipe is a very quick and delicious option for a breakfast cookie or treat, or post-hike nom nom (even if your hike consists of walking up and down the same gravel path in a woodsy area over and over, as for some reason the twins became obsessed with this little path this afternoon). After running/walking up and down, up and down and carrying a toddler home, I was ready for one amazing cookie. (Okay three, I ate three! You try chasing toddlers all day and stopping at one cookie!)
Can I offer you another baking tip? Pop in a great audio book! I'm newly obsessed with Jenny Colgan and the luscious Scottish accents of the narrators. I like the light, entertaining books while baking that I can zone in and out of like her great lilting novels of yes, bakeries. I want to be there baking in her magical cafes in the land of selkies and rugged seas! Is that weird?
Best Ever Pumpkin Cookies
Yields 1 dozen small/med cookies
3/4 cup + 2 tbsp gluten-free quick oats
1/3 cup oat flour (ground up oats)
2 TBSP coconut palm sugar
1 TBSP xylitol (not derived from corn) or additional sugar
2 tbsp nondairy chocolate chips (optional)
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp allspice
1/4 tsp baking soda
1/8 tsp sea salt
1/3 cup + 1 tbsp organic pumpkin puree (stock up now and be ready all season! The closer you get to Thanksgiving, the most prices jump up..lil' baker tip for you)
2 tbsp almond milk
1-1/2 tbsp almond butter
3/4 tsp pure vanilla extract
optional: additional chocolate chips for topping
1. Preheat oven to 350F and line a cookie sheet with parchment paper or a silicone baking mat.
2. In a big bowl, add dry ingredients. Stir in wet ingredients, whisking well.
3. Divide into 12 cookies on the cookies sheet and press each one slightly flat.
4. Bake 10 minutes and then let cool on the sheet 5 min, then transfer to a wire rack. Enjoy warm or let cool and melt chocolate chips, and either dip cookies or drizzle on top, or both!
It's THAT easy. Start to finish about 15 minutes. Good luck not eating them all!