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These gluten free Pumpkin Oatmeal Chocolate Chip Cookies are quick and easy, healthy cookies perfect for fall. I bet you can’t eat just one! Nut-free, oil-free, egg free, and vegan!
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These Crunchy Gluten Free Pumpkin Oatmeal Chocolate Chip Cookies are super tasty!
They are bite size and I dare you to try to eat just one! Good news though – you don’t have to stop at one because these fall treats are healthy, too!
Eat ’em for breakfast, dessert, or any snack time in between!
I usually use almond flour in my gluten free cookies, like in my Cinnamon Sugar Cookies (a reader fave!), Chocolate Gingerbread Cookies, and Cranberry Pistachio Cookies. Those cookies have crispy edges with chewy centers.
I wanted these Pumpkin Chocolate Chip Cookies to be crunchy throughout, so I went with oats and brown rice flour instead. It worked perfectly!
I added pumpkin seeds for an extra crunch factor. You can add chopped nuts if you like that better. Walnuts, almonds, hazelnuts, and pecans would all be good choices.
If you like your cookies on the softer side, try my Soft Baked Vegan Pumpkin Cookies with Maple Frosting!
These healthy little cookies boast delicious warm fall flavors.
Not only are they flavored with pumpkin pie spice, but there is almost a whole cup of pure pumpkin purée in them, too.
I use unrefined pure maple syrup to sweeten them up and meld all the cozy flavors together.
The kids were so excited when these rustic crunchy beauties came out of the oven. They could barely sit still as I took my photos.
The girls both had 3 or 4 right then and my son downed 3 the second he walked in the door from school.
Guess what he asked for in his lunch yesterday too! Since they are nut-free, they make perfect lunchbox treats or school snacks!
With ingredients like real pumpkin, rolled oats, raw pumpkin seeds, cinnamon, and, of course, chocolate chips…what’s not to love?! Give them a try today!
Go ahead an grab a big handful…and then come back for more. And you know what I think — these would make a delicious present packaged in a jar and tied with a nice ribbon — perhaps for teachers, neighbors, mailmen, Santa, etc.
More vegan cookie recipes
- Lemon Crinkle Cookies
- Vegan Cinnamon Cookies
- Vegan Molasses Cookies
- Gluten Free Thumbprint Cookies
- Oatmeal Breakfast Cookies
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Crunchy Gluten Free Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients
- 2 cups gluten free old fashioned oats
- 1 cup brown rice flour
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup pure maple syrup
- ¾ cup pure pumpkin purée (NOT pumpkin pie filling!)
- 1 tsp pure vanilla extract
- ¼ cup raw shelled pumpkin seeds (pepitas)
- ½ cup dairy free chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl combine oats, flour, pumpkin pie spice, cinnamon, and salt.
- In a small mixing bowl, whisk the pumpkin puree, maple syrup, and vanilla until combined.
- Pour the wet ingredients into the dry and stir until evenly combined.
- Stir in the chocolate chips and pumpkin seeds.
- Using a small cookie scoop or a small spoon, scoop the dough into equal sized balls and place them on the prepared cookie sheet. (The dough might be a bit crumbly, but when pressed it should stick together fine.)
- Press down on the tops of the cookie balls to flatten them. The cookies will not spread or flatten on their own so make them the shape you want them now.
- Bake for 20-25 minutes until lightly browned and crispy on the edges. The cookies will continue to crisp up as they cool.
- Let cool for a few minutes on a wire rack before digging in!
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Maggie Unzueta
I’m printing this right now! I’ve been looking for something like for a few days now, and I know my son will love them. Thanks for the recipe!
Jenn S.
Oh Yay! I hope you both love them. Let me know how they turn out!
Sandra Shaffer
My mornings are always so busy, so these breakfasty cookies would be perfect for me to grab on my way out of the house.
Jenn S.
Yes! Cookies for breakfast is always a good idea! 🙂
Kristine
These cookies look so healthy and delicious! I’m all about pumpkin everything this time of year, so I can’t wait to give these a try! 🙂
Jenn S.
Thanks, Kristine! I’m with you – pumpkin everything!
Savita @ ChefDeHome
Love oats in cookies! Great for snacking or mid-time craving! Plus delicious!
Jenn S.
I agree. From breakfast to dessert – oat cookies are fab! Thanks, Savita!
Joyce | Pups with Chopsticks
Yay for pumpkin recipes! Double yay for crunchy ones! 😀 I never can get enough of pumpkin spice anything – such a comforting flavour!
Jenn S.
Me too! Pumpkin-all-the-things!!
Sandi
These look so good. Pass over a few my way!
Jenn S.
Coming right up!
Meliann
I told myself that I’m going to make more pumpkin recipes this year! I will surely try this one! Thanks, for sharing! 🙂
Jenn S.
This is such an easy one to start with. Hope you love them, Meliann!
Aimee | Wallflower Kitchen
Loooooooooove these! I’m getting so excited about Autumn and these cookies are ticking all the boxes for me 🙂
Jenn S.
Thanks, Aimee! I love all things fall!
Sara
I made these for my mom, who has to watch her gluten intake. She really liked them, but my husband and I enjoyed them too! A tiny cookie packed with healthy ingredients, yet it satisfied my craving for something sweet! Thank you!
Jenn S.
That’s awesome, Sara! And they are so easy too, right?! Thanks so much for your comment!
Manali @ CookWithManali
they look so amazing and delicious! oats are awesome in cookies!
Jenn S.
Thanks, Manali! I do love oats an awful lot! 🙂
Sina @ Vegan Heaven
These look so delicious, Jenn! I absolutely love oat cookies! 🙂
Jenn S.
Thanks, Sina! Me too. They are my favorite!
The Vegan 8
LOVE these girl! Love how low-fat and healthy they are! Brown rice flour is a favorite of mine too. That is what I use for my chocolate chip cookies and the crispiness they provide is amazing! I love that you added all these yummy oats too, YUM!
Jenn S.
Thanks, Brandi!! Yes, the brown rice flour definitely gives them that extra crispiness! Cookies healthy enough for breakfast…bring it!
Lucie
Those look amazing Jenn! Pumpkin seeds are one of my favorites, I love that you put them in 🙂 I wonder – the rice flour works as a binding agent? I never used it before 🙂
Jenn S.
Thanks,Lucie! I love pumpkin seeds too! The rice flour does a little binding…as much as all purpose or whole wheat. The dough is a bit crumbly, but when you press it together, it does hold up well. I do find that brown rice flour makes things a bit crispier or crunchier than regular flour…which worked perfectly here!
Natalie
I’ve had too many chewy pumpkin cookies lately, I need some crunchiness in my cookie munching life!!! Love the GF swap out, and those little seeds peeking through 🙂
Strength and Sunshine
The perfect fall bite! The exact type of sweetness I love!
Jenn S.
Thanks, Rebecca! They didn’t last long around here!