Description
These No-Bake Pumpkin Brownie Oatmeal Cookies are the best gluten-free, vegan, no-bake cookies and are so easy to make! Real pumpkin gets combined with vegan butter, sunflower seed butter, coconut sugar, plant milk, melted chocolate and vanilla then poured over gluten-free oats. Chill until set and enjoy these no-bake, naturally sweetened cookies!
Ingredients
Units
Scale
Pumpkin "Brownie" Mixture
- 1 1/4 cups dairy-free chocolate chips
- 1 tablespoon pure pumpkin puree (not pumpkin pie mix!)
Cookie Batter
- 1/2 cup pure pumpkin puree
- 1/3 cup vegan butter
- 1/2 cup plant milk
- 1/2 cup coconut sugar
- 1/2 cup sunflower seed butter
- 1 teaspoon pure vanilla
- 3 cups gluten-free old fashioned rolled oats
- chocolate chips for garnish
Instructions
- Melt the dark chocolate chips and 1 tablespoon of pure pumpkin puree covered in the microwave for about 1 minute, until melted. Stir. This creates the “brownie” like texture in the cookies.
- In a medium saucepan, add the pumpkin, butter, milk, sugar, seed butter, vanilla and heat until everything is melted and bubbling.
- In a large bowl, add the oats and pour the saucepan mixture over top. Add the melted chocolate with pumpkin and stir to combine, until all the oats are covered. Scoop batter onto a parchment-lined baking sheet either with a cookie scoop or spoon, allow them to cool 5 minutes, then flatten into rounds with a spoon. Garnish with chocolate chips, and place in the fridge to continue to set up (preferably overnight).
- Keep stored in an airtight container in the fridge.
Notes
READ THE BLOG POST FOR MORE TIPS & INFORMATION!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Cuisine: American