Pumpkin Oat Cookies
gluten free - dairy free - vegan
fall season is in full swing and with that comes pumpkin spice everything.
I decided to get with the vibes and make these fall inspired pumpkin cookies with a vegan and gluten friendly twist that is not only tasty but healthy and won't give you that sugar crash. They turned out so yummy and perfect paired with a warm turmeric, oat milk coffee or pumpkin spice latte if you're feeling extra. Plus, they are amazingly simple to make, low in sugar, and the plant based yogurt in them contains good probiotics that are good for digestion! If you like oatmeal cookies.. you'll love these.
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Directions:
Ingredients:
makes 15 medium sized cookies.
prep-time: 10 min
cooking time: 15 min
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- 2/3 cup pumpkin puree
- 2/3 cup plain dairy free yogurt- i used almond yogurt from kite hill but also love the 365 everyday value brand for cheaper option. can also be substituted for greek yogurt if you don't mind the dairy, or coconut yogurt!
- 1.5 cup oat flour - I used gluten free oats and blended them in a food processor. you can use them whole instead of flour to get a more textured cookie.
- 1 tbsp coconut oil melted
- 4 tbsp coconut sugar or sweetener of choice (stevia or erythinol for a sugar free option)
- 1 tsp pumpkin spice
- 1-2 tsp cinammon
- 2 tsp baking powder
01. Pre-heat the oven to 350 degrees.
02. Mix the wet ingredients. Add the pumpkin puree, yogurt, and melted coconut oil to a bowl and mix thoroughly.
03. Add the dry ingredients to a bowl- pumpkin spice, cinammon, baking powder, and oat / oat flour.
04. Combine the dry and wet ingredients, mix thoroughly!
05. Get a baking sheet and spray some non stick oil or use parcement paper to avoid the cookies from sticking. then roll your dough into approximately 15 medium balls and place on the tray!
06. With a fork press down on the cookie balls to make the shape of a cookie and leave some decorative "lines".
07. Bake in the oven at 350 for 15 min (or longer depending on the size of your cookies), let cooldown for a few minutes and enjoy! To store them, keep them cooled in the fridge since they contain yogurt. PS. they get even more tasty a day or two after making... I don't know why but I'm not mad about it!
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