Zutaten für Gluten Free Vegan Pumpkin Oatmeal Cookies
- 1 cup (2 sticks) softened coconut oil
- Pumpkin Puree
- Coconut Sugar
- Ground Flax Seeds
- 1 teaspoon vanilla extract
- 2 cups gluten-free oat flour
- Rolled Oats
- 1 teaspoon baking soda
- Sea Salt
- Cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Gluten Free Vegan Pumpkin Oatmeal Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Gluten Free Vegan Pumpkin Oatmeal Cookies
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) softened coconut oil (or unsalted butter for non-vegan option) and 1 (15-ounce) can pumpkin puree using an electric mixer until smooth.
- Add ¾ cup packed light brown sugar, 1 teaspoon vanilla extract, and 1 tablespoon flaxseed meal (mixed with 3 tablespoons water) to the wet ingredients. Beat until well combined.
- In a separate bowl, whisk together 2 cups gluten-free oat flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Let the cookie dough rest at room temperature for 20 minutes. This allows the oat flour to absorb some moisture, resulting in chewier cookies.
- Line baking sheets with parchment paper.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
2g
Fat
40g
Carbs
4g
