N'Oatmeal Pumpkin Cookies {Grain-Free, Paleo, Vegan}

These N'Oatmeal Pumpkin Cookies are everything! The perfect chewy crisp edges and soft center, full of pumpkin goodness and fall flavors. Taste like oatmeal, but they're oat-free and grain-free! (dairy-free, egg-free, paleo & vegan)

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Welcome Fall

There's just something about cooler weather that makes me want to BAKE. You too? It's been entirely too long since I baked cookies! With fall officially here, and the temps dropping, it's time to crank up the oven and get cozy with some FRESHLY BAKED COOKIES. Yummmm. Since I had some leftover pumpkin puree from my last recipe, Pumpkin 'Cheesecake', I just knew some pumpkin cookies were the perfect thing to make. These did not disappoint! The flavor, texture, and pumpkin deliciousness were on POINT.

What is N'Oatmeal??

N'oatmeal is faux oatmeal. Imitating the flavor and texture of oats, but without any grains. Ever since I developed a food sensitivity to oats, I had to stop eating them, or my stomach pays for it dearly (which is a bummer, since I LOVE them so much.) Well, now I've found an amazing alternative! I can't believe how much these cookies remind me of oatmeal cookies. My whole family agreed!

Almond flour, coconut butter and cinnamon make the winning N'oat combination! (ps. there's no almond or coconut taste, just yummy chewy warm oat cookie flavor!)

Pumpkin LOVE

The perfect cookie: tender, CHEWY and slightly crisp! Adding pumpkin puree to the cookie dough keeps these cookies tender, and the coconut makes them chewy and crisp on the outside edges. The pumpkin also adds some natural sweetness, so you don't need much sweetener for this recipe. ONLY ¼ cup! SWEET! So these cookies are lower in sugar than traditional cookies, but still SO delicious! In every bite, you'll taste all of the warmth of FALL: cinnamon, pumpkin, with hints of nutmeg, allspice and ginger.

And your house will smell AMAZING when these are in the oven! WIth the amount of spice I used in the recipe, it was subtle, making these taste like oatmeal cookies (not a strong spice). But if you're a major pumpkin spice LOVER, go ahead and add another ½ -1 teaspoon MORE pumpkin spice. You're gonna love it!

Allergy FREE

Not only are these free from gluten/grains, dairy, soy, and refined sugar, they are also EGG-free, which is a big deal for cookies. (I hear a big YAY from my egg-free friends!) So they fit both vegan and Paleo diets. And there's no flax or chia eggs either! So the flavor is not altered by the strong taste of flax. The coconut butter acts as a binder, and their petite "Two-Bite" size helps them not fall apart like other egg-free cookies.

How to Store

These are best served same-day for the optimal texture. Store these in the refrigerator, lined with paper towels in between to absorb the extra moisture. They're also delicious from the freezer.

These cookies will get soft after being stored. To serve after storing, heat them in a toaster oven @ 350 for about 5 minutes OR on a dry skillet over medium until they crisp back up. (Careful not to burn the bottoms. Just keep an eye on them.) 🙂

Are you ready to fill your house (and belly!) with the wonderful aromatic N'Oatmeal Pumpkin GOODNESS? Bake on, friends! ps. If you make these cookies, let me know! Share with me on Facebook or Instagram! I love seeing your creations! ENJOY 🙂

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Emily

N'Oatmeal Pumpkin Cookies {Grain-Free, Paleo, Vegan}

Full of pumpkin goodness and fall flavors, these cookies taste like oatmeal, but they're grain-free!

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Prep Time 5 minutes mins

Cook Time 14 minutes mins

Total Time 19 minutes mins

Servings: 22 cookies

Calories: 83.2

Ingredients Method Notes

Ingredients

  

• 1 cup almond flour
• ½ cup coconut butter warmed (see notes)
• ½ Tbs coconut flour
• 1 teaspoon pumpkin spice or more
• ¼ teaspoon pink salt
• ¼ teaspoon baking soda
• ½ cup pumpkin puree
• ¼ cup coconut oil melted
• ¼ cup maple syrup or monk fruit syrup for keto

Method

 

1. Preheat oven to 350. Line a large cookie sheet with parchment paper.
2. In a mixing bowl, combine the first 6 ingredients (flour to baking soda). Add ½ to 1 teaspoon *more* pumpkin spice, if you want them extra pumpkin-y.
3. In another bowl, whisk together the wet ingredients.
4. Pour wet over dry and mix thoroughly.
5. Use a 1 Tbs cookie scoop to place dough on cookie sheet. Optional - roll balls with your hands to smooth out. Flatten with a spatula.
6. Bake for 12-14 min, until lightly golden. Let cool for 10 minutes before removing.
7. ENJOY!

Notes

Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 

What I used:

Shredded Coconut I made homemade coconut butter by blending 2 cups of shredded coconut in a food processor until liquefied (about 20-30 minutes), scraping down the sides as needed.

Or use store-bought Coconut Butter (also called Coconut Manna). Warm the jar in a bowl of hot water to soften, or microwave for 30-60 seconds and be sure to stir each time before using.

Almond Flour

To make these, I adapted one of my favorite cookie recipes EVER-- these chocolate chip cookies! - and transformed them to be full of FALL yumminess.