Vegan Pumpkin Spice Oat Cookies

Pumpkin spice is still a thing right? Good ok we'll leave this gluten free oaty cookie recipe here. And not that we're biased but we think these would get a Hollywood Handshake...

2 tbsp solid coconut oil

1/2 cup organic coconut sugar

1/3 cup pumpkin puree (available from larger supermarkets in a can)

1 tsp vanilla extract

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1 cup Amisa Porridge Oats (ground to a flour consistency in a food processor)

1 cup ground almonds

1/2 tsp baking soda

1/4 tsp sea salt

For the icing:

1 cup icing sugar

1 tbsp unsweetened almond milk

1 tbsp maple syrup

1/2 tsp vanilla extract

  1. Preheat the oven to 180c and line a baking tray with baking paper.
  2. In the bowl using a hand mixer, or a stand mixer combine the coconut oil, coconut sugar and vanilla extract. Beat for about 30 seconds, until well-combined. Add the pumpkin puree and continue to beat for another 30 seconds.
  3. Add the spices, oat flour, almond flour, baking soda and salt. Mix for 30 more seconds until a rough dough forms. Feel free to add in raisins, nuts of chocolate chips if you fancy!
  4. Scoop out a tbsp of dough at a time and roll into balls. Gently press each ball with your hand to flatten.
  5. Bake in a preheated oven for 12-13 minutes until light golden brown.
  6. Set aside to cool, then Enjoy!


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