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Healthy Pumpkin Oatmeal Cookies – Vegan + Gluten Free

  • Author: Amy
  • Total Time: 30 minutes
  • Yield: 12-15 cookies 1x
  • Diet: Vegan


These Healthy Pumpkin Oatmeal Cookies are soft and chewy and have so much pumpkin spice flavor. They are are the perfect fall treat that your whole family will love and they are both Vegan and Gluten Free!



Dry ingredients

  • 1 cup + 2 tablespoons  gluten free all purpose flour
  • 3/4  cup old fashioned oats – gluten free
  • 1/2 teaspoon baking soda 
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt

Wet ingredients

  • 1/2 cup coconut oil – melted and slightly cooled
  • 1/2 cup pumpkin puree
  • 1/2 cup coconut sugar or brown sugar
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon vanilla extract

For the maple glaze

  • 1/2 cup powdered sugar
  • 1/2 tablespoon milk of choice – I used almond milk
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon vanilla extract
  • Pinch of salt


  1. Mix up the dry ingredients in a large mixing bowl.
  2. Mix up the wet ingredients in a slightly smaller mixing bowl.
  3. Combine the wet and dry ingredients to form a nice thick batter.
  4. Use an ice cream scoop or measuring spoon to portion the cookie batter into 2 tablespoon size amounts and place the portions cookie dough onto a lined baking sheet about 1-inch apart. You may need two cookie sheets to fit all of the cookies. This recipe makes about 12-15 cookies.
  5. Bake the cookies in a preheated oven at 350 degrees F for 18-20 minutes. Once the cookies are done baking, remove them and let them cool for a few minutes.
  6. Mix up the glaze. Combine the powdered sugar, maple syrup, vanilla and milk in a medium size mixing bowl. Whisk it well until it forms a nice smooth glaze.
  7. Use a fork to drizzle some of the glaze over the top of each cookie. You can also lightly dip each cookie into the glaze as well. Continue until you have glazed all of the cookies.
  8. Dig in and enjoy!


  • Mix up the wet and dry ingredients separately then combine them as directed in this recipe for the best results.
  • Make sure you use a gluten free all purpose flour that contains “xanthan gum”.
  • Dip your fingers in water to easily lightly press on the cookies once you add them to the pan so the dough doesn’t stick to your hands.
  • Let the cookies cool for a few minutes before adding the maple glaze.
  • These cookies store great in an airtight container for up to 4 days.
  • You can also freeze these cookies in a freezer-friendly airtight container in the freezer for up to 2 months. Defrost in the refrigerator overnight. 
  • Prep Time: 10
  • Cook Time: 20
  • Category: Healthy Desserts
  • Method: Baked
  • Cuisine: American