"Oats and almond flour create the perfect base for an incredibly fluffy, warmly spiced Vegan Gluten-Free Pumpkin Cookie! These are easy to whip up and even easier to love. You won’t believe their cloud-like texture! Let’s make the most of pumpkin season!"
Best Fluffy Vegan Gluten-Free Pumpkin Cookies
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Prep time: 15mins
Cook time: 12mins
Serves or Makes: 14
Recipe Card
ingredients
- 1 cup quick cook oats
- 1 cup fine blanched almond flour
- 1/4 cup maple sugar
- 3 tablespoons arrowroot powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/3 cup pumpkin puree
- 1/3 cup maple syrup
- 3 melted coconut oil
- 1 teaspoon vanilla extract
Method
Step 1
Preheat oven to 350 degrees Fahrenheit. Line a half sheet baking sheet with parchment paper.
Step 2
In a completely dry high speed blender, add the oats and blend on the highest speed for 30 seconds until a fine flour forms. You should have just less than 1 cup of oat flour.
Step 3
In a large mixing bowl add the oat flour, almond flour, maple sugar, arrowroot powder, pumpkin pie spice, baking soda and salt. Whisk well to combine until no clumps remain.
Step 4
Add the pumpkin puree, maple syrup, melted coconut oil (or butter) and vanilla extract. Stir well until fully combined. Use a hand mixer if desired to get it extra smooth and well distributed.
Step 5
Use a 1.5 tablespoon retractable cookie scoop to portion out the dough into 14-15 cookies. Place the dough on the parchment-lined baking sheet. Bake for 12 minutes.
Step 6
Remove the baking sheet from the oven and allow the cookies to cool for 10-15 minutes before using a metal spatula to gently move the cookies to a wire cooling rack to fully cool to room temperature.