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One-bowl Vegan Pumpkin Cookies with hazelnuts and chocolate chips are lightly sweetened with coconut sugar and accented with fresh ginger. These cookies are healthy, delicious, gluten-free and can be made in 30 minutes!
It is when we are in transition that we are most fully alive. ~W. Bridges
Vegan Pumpkin Cookies with hazelnuts and chocolate chips are spicy tender morsels of goodness. Almond flour creates a light texture with a bonus of added protein. Coconut sugar is less sweet, has a lovely toasty flavor and still has some nutrients intact as opposed to white sugar being void of nutrients. These cookies are not the sugary sweet variety, rather they are a wholesome treat that you feel good about eating. Even for breakfast!
These come together fast all in one bowl! And most importantly these cookies passed the kid test! That is no easy task around here. I mean if it is a cookie usually my kids will eat it, but not always. Zalee, my daughter, has an amazingly keen pallet, picking out the most subtle of ingredients.
I always try to sneak in extra nutrition but nothing gets past her. I felt like I accomplished something with these as after one bite all she said was “yum!” She has no problem speaking her truth so I took it as a win!
Ingredients in Vegan Pumpkin Cookies
- coconut oil
- coconut sugar
- pumpkin puree
- oat flour (ap flour, gf blend, barley flour all work here)
- almond flour (not almond meal!)
- baking soda
- fresh ginger
- nutmeg (freshly grated preferred)
- ground cloves
- chocolate chips
- toasted hazelnuts
How to make Vegan Pumpkin Cookies
In a bowl combine softened (not melted!) coconut oil, coconut sugar, pumpkin puree, ginger, vanilla, cinnamon, nutmeg, cloves and salt. Mix until thoroughly combined.
Add almond flour, oat flour and sprinkle baking soda over the top. Mix to combine. For best results, weigh the flours.
Mix in chocolate chips and nuts. Refrigerate 15 minutes or longer is fine too.
Scoop into balls, I did 1 ounce here. Flatten slightly with the palm of your hand.
Bake in preheated oven at 350 for 13-15 minutes. Allow to rest on the tray for 5 minutes before transferring to a cooling rack.
The flavors come out more as they sit for a couple hours. They also freeze great and make a good snack straight from the freezer!
Variations on Pumpkin Cookies
- Try different nuts or leave them out.
- Cacao nibs add a nice crunch.
- Swap out chocolate for dried cranberries or do both!
- Use butternut in place of pumpkin.
I am so mesmerized by the colors of the leaves right now and how quickly they are shifting day by day. I found myself staring at a giant maple this morning that seems to have suddenly lost all its leaves overnight. Initially, I saw it as so exposed and almost vulnerable and yet as I gazed a little longer the sense I got from this beautiful tree was a strong and sure presence with no excuses or need to be covered up. There was something so moving about witnessing the essence of being totally bare and unapologetically exposed, just simply allowing the natural cycles of the season.
More recipes you may enjoy
- Vegan Pumpkin Tart
- Chewy Triple Ginger Cookies
- Chocolate Sesame Cookies
- Thumbprint Cookies with Walnuts and Apricot Jam
- Easy Apple Pie with Pie Crust Cookies
- Spicy Chai Molasses Cookies
- The BEST Vegan Breakfast Cookies
- Double Spice Pumpkin Bread
- Gingery Pumpkin Cheesecake
- Pumpkin Butter
- 4 tablespoons coconut oil, softened
- 1 cup, 154 grams coconut sugar
- 2/3 cup pumpkin puree
- 1 tablespoon fresh ginger
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg (freshly grated preferred)
- 1/2 teaspoon cloves
- 2 teaspoon vanilla
- 2 cups, 184 grams, oat flour
- 2 cups, 192 grams, almond flour (not almond meal!)
- 1 teaspoon baking soda
- 1/2 cup dark or bittersweet chocolate chips
- 1/2 cup toasted hazelnuts, roughly chopped
- In a bowl combine softened (not melted) coconut oil, coconut sugar, pumpkin puree, ginger, vanilla, cinnamon, nutmeg, cloves and salt. Mix until thoroughly combined.
- To the wet mixture add almond flour, oat flour and sprinkle baking soda evenly over the top. Gently mix it all together. (Weigh ingredients for best results!). The dough is stiff.
- Add chocolate and nuts. Mix just to combine.
- Refrigerate 15 minutes.
- Scoop into 1-ounce balls onto a sheet pan. Flatten slightly.
- Bake in preheated oven at 350 for 13-15 minutes. Allow to rest on the pan for 5 minutes before moving to a cooling rack.
The chocolate chips definitely give a boost in sweetness. If you omit them you may want to add another 1/4-1/2 cup of sugar.
Baked cookies freeze great!
- Serving Size: 1 cookie
- Calories: 144
- Sugar: 8.7 g
- Sodium: 109.1 mg
- Fat: 4.7 g
- Saturated Fat: 2 g
- Carbohydrates: 16.1 g
- Fiber: 1.1 g
- Protein: 2.7 g
- Cholesterol: 0 mg
Keywords: pumpkin cookies, vegan pumpkin cookies, pumpkin chocolate chip cookies,