Pumpkin Oatmeal Chocolate Chip Cookies

Vegan Pumpkin Chocolate Chip Cookies

Too soon?

I was originally planning to post this recipe in October, but we finished it early and I just couldn’t wait. Fall or not, these cookies are SO good! Oats, pumpkin, cinnamon, spices, and chocolate baked into big pillowy cookies – what’s not to love? These babies are vegan, gluten free, and will be so perfect for lunch boxes because they’re nut-free(!) as well.

Vegan Pumpkin Chocolate Chip Cookies

I know so many of you have asked how to make these carrot cookies without nuts. That recipe really needs the almond butter to bind them but THIS recipe holds together beautifully because pumpkin puree is a terrific binder. It’s also easier than grating carrots which means that you’ll make these so much more often, but I’m warning you – they’ll disappear even faster.

Vegan Pumpkin Chocolate Chip Cookies

4.7 from 3 reviews
Pumpkin Oatmeal Chocolate Chip Cookies (vegan & gluten free)
Serves: 12 to 15 large cookies
  • 1 tablespoon ground flaxseed meal
  • 2½ tablespoons warm water
  • 2¼ cups gluten free whole rolled oats, or 2 cups oat flour
  • 1 cup gluten free whole rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • ¼ teaspoon nutmeg
  • ¾ cup canned pumpkin puree
  • ¾ cup cane or coconut sugar
  • ½ cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips* (see note)
  1. Preheat the oven to 375°F/190°C and line a large baking sheet with parchment paper.
  2. In a small bowl, combine the flaxseed and water. Stir and set aside to thicken.
  3. Use a food processor or a blender to process the 2¼ cups rolled oats into a fine flour and measure out 2 cups.
  4. In a large bowl, combine the oat flour, whole oats, baking soda, cinnamon, salt and nutmeg.
  5. In a medium bowl, combine the pumpkin, sugar, coconut oil and vanilla. Add the thickened flaxseed mixture and stir to incorporate.
  6. Add the pumpkin mixture to the bowl of dry ingredients and stir to combine. Fold in the chocolate chips. Use a large cookie scoop to drop dollops of the cookie dough onto the baking sheet.
  7. Bake for 15 to 18 minutes or until lightly browned and crisp. Let the cookies cool on the baking sheet for 5 minutes before cooling completely on a wire rack. When cookies are completely cool, they can be stored in an airtight container or frozen.
*Be sure to look for vegan chocolate chips if you need this recipe to be vegan. I like the Sunspire and Enjoy Life brands.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Rachel from rachelphipps.com on said:

    Totally not too soon. Do you have a method for making the puree from pumpkin flesh? It is not really an ingredient that is easy to track down here in the UK!

    • Savvychef on said:

      we have canned puree here in the States- hope you do too!!

    • Jeannette on said:

      Hi Rachel,

      I am making pumpkin puree now! Can you get pie pumpkins or sugar pumpkins? They make the best puree.

      Clean them, cut them in half from stem to bottom (use a a cleaver or really big sharp knife), clean out the string and seeds (you can roast the seeds if you like them!). Sprinkle them with a little salt and place them flesh side down a parchment lined baking sheet. Bake at 400 degrees for about 30-45 minutes, until a paring knife goes into the flesh smoothly. Let them cool for about a hour then scoop out the flesh into a food processor. Process about 4-5 minutes, until you get a smooth consistency. You can refrigerate it for a couple days or freeze it for several months. I freeze what I make then use it for baking.

      • Rachel from rachelphipps.com on said:

        Awesome, thank you! x

      • christy on said:

        does any kind of pumpkin work? or are there certain ones you like best?

        • Jeannette on said:

          I usually like what are labeled pie pumpkins or sugar pumpkins. I find these make the best puree. I haven’t tried other pumpkins–you made need to sweeten them a bit.

        • Hi Christy, for this recipe I used organic canned pumpkin. Next time I’ll try them with mashed sugar pie pumpkin…

    • Shecht on said:

      If you can’t have flax seeds, could I substitute almond meal?

      • no, the flaxseed + water makes a gelatinous mixture that helps things bind instead of using an egg. But if you do a lot of vegan baking, it’s great to have on hand. If you store it in the fridge it lasts a long time.

        If you eat eggs, you can skip the flax + water and use 1 egg in this recipe instead. Hope that helps!

  2. Sarah.A from sarahlikesgreen.com on said:

    i’m excited for this one! (but i actually went out and bought almond butter, oat flour and flaxseed for the other cookies which I will make also but not send to school!)

  3. Libby from xoxolib.com on said:

    Normally I wouldn’t say “too soon” but, gosh! Today I woke up and it’s suddenly 94 degrees! What happened?! 😀
    I never really tire of pumpkin baked goods, though. I’m pinning these.

  4. Mindy on said:

    Looks delicious! Can you replace the flaxseed mixture with an egg?

    • Hi Mindy, I haven’t tried it but I don’t see why it wouldn’t work!

    • the egg makes these a bit more cakey – I prefer them with the flax mixture, but they were good either way.

  5. Yummmm these sound so good! I love the ease of baking with canned pumpkin, and it adds such a nice quality to baked goods. Love!

  6. Caitlin from wandererandwolf.com on said:

    These look amazing and it is absolutely not too early to post pumpkin recipes! I made pumpkin chocolate chip cookies last year but I love the idea of adding oats! It would completely change the texture and would work so well with the pumpkin! Can’t wait to try them!

  7. Elaine on said:

    I made these today. They came out great! Confession: I used the entire bag of chocolate chips instead of the 2 cups called for. :-O

    • Hi Elaine, ha, I’m so glad you liked them :)

  8. Andrew Green on said:

    OMG!! What a recipe to wake up to sitting in my inbox! Can’t wait to make these! 😊

  9. Lindsay from livinlikelinds.wordpress.com on said:

    would regular white or brown sugar work instead of cane/coconut?

    • I’m sure it would be fine – white would probably yield the same result, brown sugar might make them a bit chewier (but would probably be delicious). Let me know how they turn out!

  10. Gretchen on said:

    I see you aimed for a nut free cookie. I’m wondering the best way to make it oat free? Was thinking almond flour and coconut flakes maybe?

    • These are mostly all oat, so I’m not sure there’s a 1/1 swap (you might want to search for another recipe), but if you find a combo that works, can you report back? :)

  11. Lavues from lavues.com on said:

    Great! Every nice recipe comes with pumpkin, love this!

  12. Rita on said:

    I can’t wait to make these tonight! Okay, probably a silly question, but I never use flaxseed and want to be sure: Ground into a meal first and not whole, right?

    • Yes, ground (I just fixed that, thanks for pointing it out!). I usually buy it ground (called flaxseed meal) but you can also grind them yourself – a coffee grinder works best.

      • Rita on said:

        Perfect! Thanks so much!

  13. It’s never too soon for pumpkin recipes in my book, bring on them all! These cookies look glorious! Pumpkin + chocolate is one of my fav combos!

  14. Jenna from cheersj.com on said:

    These sound so delicious!

  15. Genevieve Doll from littlecleankitchen.blogspot.com on said:

    I saw these in my inbox and was eager to try them and transition into the autumn season. Yum- thanks for the recipe!

  16. Beth Raanan on said:

    These are amazingly good!!! I made them with coconut sugar and it gives them a real depth of flavor. I am always looking for good gluten free baked goods to satisfy my sweet tooth. Thank you!!

  17. One of the first things on my list of must-bake for fall are these cookies! Can’t wait!

  18. Pingback: Cool Ass Links

  19. alexa.al from autonews.us on said:

    Look so nice. I will try to cook it.

  20. Pingback: Currently Crushing On. | How Sweet It Is

  21. Rae from lovefromberlin.net on said:

    These look absolutely delicious! I need to make these next weekend and enjoy them as a cheeky snack in evenings! Thanks for another great recipe!

    Rae | Love from Berlin

  22. jessica on said:

    i never have any luck with baking vegan so i figured i’d give this a shot. the dough just never came together (kind of just a dry, mealy mix) and after baking (for 40 minutes and weren’t burned at all) the cookies crumbled with a light touch. what could i do better next time because pumpkin/oats/chocolate is my favorite combination.

    • Are you sure you used the correct amount of dry ingredients? (2 cups oat flour + 1 cup whole rolled oats?). I’ve made these at least 6 times and the batter is very moist. Can you let me know if you made any other modifications?

      • jessica on said:

        yes I followed it exactly, except doubled it to make more. maybe that was a problem?

  23. Pingback: My Favorite Healthy Recipes from this week 9.25.16

Post a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: