Chocolate Chip Pumpkin Oatmeal Cookies (vegan & gluten-free)

Soft, oowey, goooey, chewy delicious pumpkin cookies!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings -19 cookies, depending on size

Calories 107

Author Kim

1 cup old-fashioned rolled oats gluten-free if desired
1/4 cup almond meal/flour
2 tablespoons coconut sugar or brown sugar
1/2 cup unsweetened shredded coconut I used finely shredded coconut
1 teaspoon baking soda
1 teaspoon pumpkin spice if you don’t have this, sub in cinnamon
2 pinches salt
2 tablespoons 100% raw local honey if vegan, substitute with 2 tablespoons coconut sugar or maple syrup
1 cup canned pumpkin puree
1/4 cup coconut oil other oils would work, applesauce could also be substituted, although results may vary with this substitution
1/3 cup mini chocolate chips I use Enjoy Life brand, which are vegan and gluten-free

Preheat oven to 350 degrees F and prepare baking sheet with a non-stick spray or oil.
Mix dry ingredients in a medium to large bowl.
Stir in wet ingredients and then chocolate chips.
Spoon out 1-2 tablespoons cookie batter on baking sheet. For a flatter cookie, press batter down and shape with fingers.
Bake 10-12 minutes.
After baking allow cookies to cool for about 10 mins and then transfer them onto a cooling rack and cool completely. They are very soft and if you don’t allow them to cool completely they will crumble.

Cookie freeze really well so don't be afraid to make these ahead and keep a stash.