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Easy Vegan Pumpkin Pecan and Oatmeal Cookies {gluten-free}

These Easy Vegan Pumpkin Pecan and Oatmeal Cookies are also gluten-free! They are filled with oats, pumpkin, chia seeds, pecans and chocolate chips. Eat these as a dessert, snack or even breakfast!

close up of easy vegan pumpkin pecan and oatmeal cookie

This recipe was inspired by @hellospoonful’s Gluten-Free Pumpkin Cookies! I tweaked the ingredients to make them egg-free and added more oats, chia seeds and pecans! Even if you don’t need a vegan cookie recipe these are worth a try… even my husband and kids approved!

Ingredients in Easy Vegan Pumpkin Pecan and Oatmeal Cookies

The ingredients required for these cookies are easy to find and you most likely already have some on hand!

  • Oats– make sure to use certified gluten-free if you need them gluten-free otherwise any oats are fine! To make the oat flour grind up some of the oats you are using.
  • Pumpkin puree– be sure to use plain pumpkin puree and not pumpkin pie filling.
  • Coconut sugar– this is an unrefined brown sugar. It can be found in most grocery stores.
  • Coconut oil– find it near the vegetable and olive oils.
  • Chia seeds– these can be found either in the baking aisle or with health foods.
  • Pecans– these will be chopped fine, so any form will work.
  • Chocolate chips– to make these cookies vegan be sure to buy dairy free dark chocolate chips. If you don’t need them vegan use any chocolate chips.
  • Ground flax seed– to make a flax egg in place of a regular egg.
  • And pantry basics: baking powder, baking soda, cinnamon, salt and vanilla extract.

For ingredient substitutions, see below.

Substitutions

If you are making these cookies and you don’t need them to vegan and gluten-free here are some substitutions you can make:

  • Not worried about eggs? Swap the flax seed egg for a regular egg.
  • Not worried about gluten? No need to use gluten-free oats. Go ahead and use any oats for this recipe in the same way.
  • Not worried about dairy? Use milk chocolate chips!
  • If you can’t find coconut sugar or don’t want to buy it for one recipe try brown sugar instead.
  • Coconut oil can be swapped with vegetable oil.

As you can see this recipe is very flexible. If you make swaps and find that the dough is too sticky add a little more oats. Or, if it seems dry add a little extra pumpkin!

close up of cookie with bite taken out of it.

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If you enjoyed this recipe be sure to check out our Homemade Pumpkin Pancakes, Pecan and Pumpkin Seed Granola, Crock Pot Pear Pumpkin Applesauce, Pumpkin Cupcakes with Cream Cheese Frosting, Pumpkin Oatmeal Chocolate Chip Bars, Pumpkin Risotto, Pumpkin Pie Energy Bites and more cookies!

Easy Vegan Pumpkin Pecan and Oatmeal Cookies {gluten-free}

Easy Vegan Pumpkin Pecan and Oatmeal Cookies {gluten-free}

Yield: 10-12 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

These Easy Vegan Pumpkin Pecan and Oatmeal Cookies are also gluten-free! They are filled with oats, pumpkin, chia seeds, pecans and chocolate chips. Eat these as a dessert, snack or even breakfast.

Ingredients

  • 1 cup gluten-free oat flour (either purchase gluten free oat flour OR grind up whole gluten free oats)
  • 1/2 cup gluten free oats
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2/3 cup coconut sugar
  • 3/4 cup 100% pumpkin puree
  • 1 tbsp ground flax seed with 3 tbsp water
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup dairy free Chocolate Chips
  • 1/2 cup pecans
  • 1 tbsp chia seeds

Instructions

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with non stick spray.
  2. Combine ground flax seed and water in a bowl and let sit for 5 minutes to create the flax egg replacement.
  3. Combine all wet ingredients in a bowl and stir to combine well: pumpkin purée, coconut oil, vanilla and flax egg.
  4. Add all remaining ingredients and stir to combine.
  5. Scoop dough onto baking sheet. It should make 10-12 cookies.
  6. Bake at 350 degrees for about 15 minutes or until cookies are set.
  7. Let cool and enjoy. Store cookies in an airtight container for up to 3 days.

Notes

Looking for substitutions?

  • Not worried about eggs? Swap the flax seed egg for a regular egg.
  • Not worried about gluten? No need to use gluten-free oats. Go ahead and use any oats for this recipe in the same way.
  • Not worried about dairy? Use milk chocolate chips!
  • If you can't find coconut sugar or don't want to buy it for one recipe try brown sugar instead.
  • Coconut oil can also be swapped with vegetable oil.

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Nutrition Information:
Yield: 10 Serving Size: 1 cookie
Amount Per Serving: Calories: 252Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 199mgCarbohydrates: 31gFiber: 3gSugar: 19gProtein: 3g

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