Vegan Pumpkin Oatmeal Cookies

Vegan Pumpkin Oatmeal Cookies

I was truly impressed by these pumpkin cookies and you'll see why if you look at the ingredients list. They were unexpectedly good, with a slightly crunchy texture. Even the children said they were "extremely delicious!"

I will definitely repeat the recipe periodically and I will make supplies of pumpkin puree in the freezer, specifically for these biscuits. With such simple and accessible ingredients, you can get some delicious biscuits for tea, coffee or as a snack for children.


Pumpkin puree
200 g
Vegetable oil
100 ml
any oil with low smell or melted butter, if you don't necessarily want it vegan
150 g
or even less, it's up to you
White flour
200 g
Quick oats
60 g
Baking powder
1 tsp
0.25 tsp

Step by step


Prepare the pumpkin puree ahead of time. Choose any of the methods shown here, in the pumpkin puree recipe.


Optionally, you can toast the oats in a dry pan.

It's not mandatory, but roasting will enhance their flavor.


In a bowl, combine the pumpkin puree with oil, sugar and salt. Mix well.


Add flour, oatmeal and baking powder.

Stir well with a spoon.


Then mix with your hands until you get a non-sticky dough that's very pleasant to work with, like soft plasticine.


Tear pieces from it. Shape into balls the size of a walnut. Flatten out with your palms.

Arrange the biscuits in the oven sheet.


Bake in the preheated oven at 180 degrees C for 20-25 minutes or until light brown.

Let cool completely before serving for the most correct texture and taste.


Quantity: 20 pieces (1 large oven tray)
Prep time: 60 min
Difficulty: easy
Ready in: 60 min
Publish date:
Collections: Cookies, Desserts

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