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Fluffy Gluten-Free Pumpkin Cookies

Best Vegan Gluten-Free Pumpkin Cookies (refined sugar-free)

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  • Author: Elaine Gordon
  • Total Time: 27 minutes
  • Yield: 14 1x
  • Diet: Vegan


Oats and almond flour create the perfect base for an incredibly fluffy, warmly spiced Vegan Gluten-Free Pumpkin Cookie!


Units Scale


  1. Preheat oven to 350 degrees Fahrenheit.  Line a half sheet baking sheet with parchment paper.
  2. In a completely dry high speed blender, add the oats and blend on the highest speed for 30 seconds until a fine flour forms.  You should have just less than 1 cup of oat flour.
  3. In a large mixing bowl add the oat flour, almond flour, maple sugar, arrowroot powder, pumpkin pie spice, baking soda and salt.  Whisk well to combine until no clumps remain.
  4. Add the pumpkin puree, maple syrup, melted coconut oil (or butter) and vanilla extract.  Stir well until fully combined.  Use a hand mixer if desired to get it extra smooth and well distributed.
  5. Use a 1.5 tablespoon retractable cookie scoop to portion out the dough into 14-15 cookies.  Place the dough on the parchment-lined baking sheet.  Bake for 12 minutes.
  6. Remove the baking sheet from the oven and allow the cookies to cool for 10-15 minutes before using a metal spatula to gently move the cookies to a wire cooling rack to fully cool to room temperature.
  7. Once fully cooled, you can ice them with vegan vanilla cashew icing or vegan vanilla frosting.  I like to drizzle icing in a zig zag pattern.
  8. Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to one week.
  • Prep Time: 15
  • Cook Time: 12
  • Category: Dessert
  • Method: Oven