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

Step 1

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

Vegan Pumpkin Oatmeal Cookies - Step 1
Step 2

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

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

Vegan Pumpkin Oatmeal Cookies - Step 2
Step 3

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

Vegan Pumpkin Oatmeal Cookies - Step 3
Step 4

Add flour, oatmeal and baking powder.

Stir well with a spoon.

Vegan Pumpkin Oatmeal Cookies - Step 4
Step 5

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

Vegan Pumpkin Oatmeal Cookies - Step 5
Step 6

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

Arrange the biscuits in the oven sheet.

Vegan Pumpkin Oatmeal Cookies - Step 6
Step 7

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.


Vegan Pumpkin Oatmeal Cookies - Step 7
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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