Why You’ll Love this Gluten-Free Vegan Pumpkin Oatmeal Cookies Recipe
If you’re looking for a deliciously wholesome treat, you’re going to love these Gluten-Free Vegan Pumpkin Oatmeal Cookies! They’re not just tasty; they’re packed with nutrients that make you feel good about indulging.
I adore how these cookies blend the rich flavors of pumpkin with the hearty texture of oats, creating a satisfying bite every time. Plus, they’re super easy to whip up, making them perfect for a quick snack or dessert.
You won’t miss the gluten or dairy, and the natural sweetness keeps them guilt-free. Every bite is like a warm hug, and they fill your kitchen with a cozy aroma.
Trust me, once you try them, they’ll become a go-to recipe!
Ingredients of Gluten-Free Vegan Pumpkin Oatmeal Cookies
Are you ready to plunge into the world of deliciousness with these Gluten-Free Vegan Pumpkin Oatmeal Cookies? Trust me, the ingredients are simple and wholesome, making it easy to whip up a batch that you can feel good about.
Imagine the warm, cozy flavors of pumpkin mingling with hearty oats, all while being completely free from gluten and animal products. You’ll be amazed at how satisfying these cookies are, perfect for that afternoon snack or as a sweet treat after dinner.
Let’s gather our ingredients and get started.
Ingredients:
- 3/4 cup almond meal (or grind raw almonds in a food processor)
- 2 tablespoons coconut sugar crystals (or any other raw sugar)
- 3 tablespoons extra virgin coconut oil, melted
- 5 strawberries (optional, but who doesn’t love a little fruit?)
- 3 (10 ounce) cartons Greek-style strawberry coconut yogurt (for a creamy twist)
- 150 ml coconut or almond milk
- 2/3 cup coconut sugar crystals (or another raw sugar)
- 1/3 cup gluten-free flour (or rice flour, if that’s what you have)
- Extra strawberries for garnish (about 16)
- 1 teaspoon powdered sugar for dusting (because, why not?)
Now, let’s chat a bit about these ingredients.
First off, using almond meal not only adds a nutty flavor but also packs in some protein. If you don’t have almond meal, grinding your own raw almonds in a food processor works just as well.
Coconut sugar is a fantastic natural sweetener that gives your cookies a lovely caramel-like flavor, but feel free to swap it out if you have a different sugar preference.
And let’s not forget about the strawberries — they’re optional, but they add a delightful burst of freshness and color to the mix.
How to Make Gluten-Free Vegan Pumpkin Oatmeal Cookies
Alright, let’s plunge into the delightful process of making these Gluten-Free Vegan Pumpkin Oatmeal Cookies. Start by gathering your ingredients because, trust me, things get a little chaotic if you’re rummaging through the pantry mid-recipe. You’ll want to have 3/4 cup of almond meal ready to go. If you’re feeling adventurous, you can grind raw almonds in a food processor to create your own almond meal.
Once that’s done, toss it into a bowl along with 2 tablespoons of coconut sugar crystals and 3 tablespoons of melted extra virgin coconut oil. Mix it all together until you have a nice, crumbly texture. This is going to form the base of your cookies, so give it a good stir. You might even want to take a moment to appreciate how good it smells.
Now that you have your base, it’s time to add the star of the show: pumpkin! While pumpkin isn’t explicitly listed here, it’s commonly used in oatmeal cookie recipes for that warm, comforting flavor. If you have a can of pumpkin puree lying around, fold in about a cup into your mixture. If not, no worries. You can always add a teaspoon of pumpkin spice for that autumnal flair.
Now, get your hands dirty and mix everything until combined. If you’re feeling like a pro, you can even throw in some additional flavors like cinnamon or nutmeg. Once that’s all mixed up, it’s time to form your cookies. Grab a spoon and scoop out dollops of the dough onto a lined baking sheet, spacing them out because they’ll spread a little.
Now, it’s time to bake these beauties. Preheat your oven to 350°F (or 180°C for my friends across the pond), and let those cookies bake for about 15-20 minutes. You’ll know they’re ready when they’re golden brown around the edges and your kitchen smells like a cozy bakery.
Just remember, they might look a tad soft when you take them out, but don’t panic. They’ll firm up once they cool down, and you’ll be left with perfectly chewy, scrumptious cookies. Let them rest for a few minutes before transferring them to a wire rack.
And hey, while you’re waiting, why not whip up a quick cup of tea to enjoy with your cookies? It’s the little things, right? Enjoy your baking adventure!
Gluten-Free Vegan Pumpkin Oatmeal Cookies Substitutions & Variations
Baking gluten-free vegan pumpkin oatmeal cookies opens up a world of possibilities for substitutions and variations that can cater to your tastes and dietary needs.
If you don’t have almond meal, you can easily swap it for oat flour or a blend of gluten-free flours. For sweeteners, coconut sugar works great, but you can also use maple syrup or agave nectar for a different flavor profile.
If you want to add some texture, throw in some chopped nuts or seeds. Want a little spice? Cinnamon or nutmeg can elevate the taste.
You can even mix in dairy-free chocolate chips for a sweet twist. Feel free to experiment and make these cookies uniquely yours!
What to Serve with Gluten-Free Vegan Pumpkin Oatmeal Cookies
What pairs best with gluten-free vegan pumpkin oatmeal cookies? I love serving them alongside a warm cup of chai or herbal tea. The spices in the tea complement the pumpkin flavors beautifully.
You could also pair them with a dollop of coconut yogurt for added creaminess and a touch of sweetness. If you’re in the mood for something fruity, fresh apple slices or a berry medley provide a revitalizing contrast.
For a more indulgent treat, drizzle some melted dark chocolate over the cookies or serve them with a scoop of dairy-free ice cream. Each option enhances the experience, making these cookies the star of any snack or dessert spread.
Enjoy experimenting with different pairings!
Additional Tips & Notes
While preparing gluten-free vegan pumpkin oatmeal cookies, it’s essential to keep a few tips in mind to guarantee they turn out perfectly.
First, make sure your almond meal is finely ground for the best texture. If you want a little more sweetness, feel free to adjust the coconut sugar to your taste.
Also, don’t skip the chilling step; letting the dough sit in the fridge for about 30 minutes helps the cookies hold their shape.
If you’re adding mix-ins like chocolate chips or nuts, fold them in gently to avoid over-mixing.
Finally, keep an eye on the baking time; every oven is different, and you want that golden-brown edge without overbaking.
Enjoy your delicious cookies!