My vegan pumpkin cookies are packed with nutrient dense ingredients and will satisfy all your pumpkin spice cravings!
These vegan pumpkin cookies are the perfect little bite sized treat this time of year! They’re also filled with fiber and essential nutrients from whole grain oats, pumpkin puree, and garbanzo beans.
Healthy pumpkin cookies for the whole family!
Healthy? Yes! This recipe contains healthy nutrients from pumpkin puree, whole grain oats, and garbanzo beans.
Nutrition facts
Pumpkin puree has amazing health benefits such as vitamin A, potassium, and is loaded with fiber! Did you know vitamin A keeps our eyes and immune system in check?
Whole grain oats are an excellent source of soluble fiber. Beta-glucan, the soluble fiber in oats, plays a role in balancing blood sugar and helps keep you feeling full.
When you eat whole grain oats, beta-glucan turns into a gel, which helps slow the absorption of carbohydrates which may prevent blood sugar spikes.
Rich in protein and fiber, garbanzo beans, or chickpeas have a similar blood sugar friendly effect on your body!
Why I love these flourless pumpkin oatmeal cookies
I love baking with pumpkin. Nothing feels more like Fall than enjoying some pumpkin cookies and the smell that takes over your kitchen! My flourless pumpkin cookies are just as good or better than conventional flour cookies! The combination of pumpkin, rolled oats, and garbanzo beans creates a soft, fluffy, pumpkin cookie for a delicious balanced snack or dessert!
Try drizzling your favorite melted nut butter after the cookies cool for an even tastier cookie!
Flourless pumpkin cookies
These vegan pumpkin cookies are flourless, using only ground whole grain oats in place of traditional flours for a blood sugar balancing treat. I love the mild nutty flavor the oats bring out in the recipe!
Gluten and dairy free pumpkin cookies
My vegan pumpkin cookies are gluten AND dairy free, making it perfect for those with food allergies or intolerances. Double check the oats to ensure they gluten free!
Remember, garbanzo beans are a plant-based protein, making this recipe vegan friendly! Do your gluten and dairy free friends a favor and share the recipe!
How to make Flourless Vegan Pumpkin Spicy Cookies
First, have all of your ingredients and equipment ready to bake. You will need a food processor, can opener, colander, spoon, cookie scoop, sheet pan, cooling racks, measuring cup, measuring spoons, and a storage container.
I recommend rinsing and draining the garbanzo beans before adding them to the food processor! This will help rinse off excess sodium and any residue from the beans and can.
Preheat oven to 350 degrees. Then, add the oats to the bowl of a large food processor and process until a powder is formed. (Feel free to skip this step by using gluten free oat flour from the baking aisle instead of making it in the food processor if you want.)
Next, add the garbanzo beans, pumpkin puree, avocado oil, vanilla extract, baking soda, baking powder, pumpkin pie spice, salt and maple syrup to the food processor. Blend all of the ingredients in a for about a minute until the batter is a smooth consistency. You may need to stop the food processor once and scrape down the sides. (Don’t be afraid to add a little bit of water to the dough if it gets too thick and stuck in the processor.)
Once the batter is one consistency, remove the blade.
Using a cookie scoop, drop the batter onto a baking sheet lined with parchment paper.
Bake at 350 degrees for 20-25 minutes.
Let the cookies sit on the pan for 5 minutes. Then transfer to a cooling rack. Store in an airtight container for up to 3 days, or freeze.
And don’t forget, you can drizzle your vegan pumpkin cookies with your favorite nut butter for an even yummier treat too!
More yummy pumpkin recipes
If you love this recipe, I know you’ll enjoy some of my other pumpkin recipes!
- Gluten-Free Pumpkin Cheesecake Bars with Oatmeal Crust
- Overnight Oats – Pumpkin Pie and Chocolate Peppermint Recipes
Flourless Pumpkin Spice Cookies
Ingredients
- 2 cups rolled oats use gluten free if needed
- 1 can low sodium garbanzo beans rinsed and drained
- 1 15oz can pumpkin purée
- 1/3 cup avocado oil
- 3 tsp vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 3/4- 1 cup maple syrup
Instructions
- Add the oats to the bowl of a large food processor (11-cup or larger is recommended) and process until a powder is formed.
- Blend all of the other ingredients in a food processor for about a minute until batter is a smooth consistency. You may need to stop the food processor once and scrape down the sides.
- Once the batter is one consistency, remove the blade.
- Using a cookie scoop, drop batter onto a baking sheet lined with parchment paper.
- Bake at 350 degrees for 20-25 minutes.
- Let the cookies sit on the pan for 5 minutes. Then transfer to a cooling rack. Store in an airtight container for up to 3 days, or freeze.
- Drizzle with your favorite nut butter for an even yummier treat too!
