Soft, chewy and full of holiday flavours, these wholesome pumpkin cookies are the perfect autumn treat. They are easy to make, healthy, and perfectly moist and delicious. They are also vegan and gluten-free.
Gluten Free Vegan Spiced Pumpkin Oat Cookiesadapted from Elizabeth Rider
- Preheat the oven to 180C/350F. Line a baking sheet with parchment paper.
- Combine pumpkin puree, banana, maple syrup, speculoos spice and salt in a large mixing bowl. Beat on high with a hand mixer until mostly smooth, about two minutes. Fold in the oats, almonds and flaxseed meal using a large wooded spoon until the mixture is well combined.
- Use a tablespoon to dollop the mixture in 9 mounds onto the prepared baking sheets, gently pressing with the back of your spoon to flatten the cookies.
- Bake for 15 minutes until set. They will stay soft but hold together well. Let cool 10 minutes before eating, and store in an airtight container in the refrigerator for up to 3 days.