Oatmeal Pumpkin Cookies | Vegan Oatmeal Cookies - Flavours Treat

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and reduces saturated fat.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour increases fiber content.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chopped chocolate

Dark chocolate has less sugar and more antioxidants.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds add crunch and are nut-free.

Preheat the oven to 180 C (350 F).

Line the baking sheet with parchment paper/greaseproof paper. Set it aside.

Place the dry ingredients - oat flour, rolled oats, cinnamon, nutmeg, flaxmeal, baking soda and salt in a deep-bottomed bowl.

Mix with a spoon until well combined.

In the second bowl, place the wet ingredients - pumpkin puree, flax meal, brown sugar and oil. Stir with a spoon or whisk until well combined.

Now add the dry ingredient mixture into the wet ingredients bowl and gently mix until well combined.

Scoop out a small lime size of the cookie mixture with a spoon and place it on a lined baking sheet. Gently press and spread it with your fingers or back of a spoon.

Follow the same procedure for the remaining mixture.

Place the baking sheet into the oven and bake for 12-15 minutes.

Take the baking sheet out of the oven and place it on a rack until the cookies cool down completely.

Enjoy delicious pumpkin cookies and store the remaining in an air-tight container.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens