Pumpkin & Oatmeal Chocolate Chip Cookies (gluten-free + dairy-free)

I posted this picture on social media last month and got a lot of requests for the recipe. I found the original recipe in a Fred Meyer catalog and reworked it to make it gluten-free and dairy-free. They came out so good and were the perfect October treat. Enjoy friends!


Total time: 90 minutes

Makes: 3 dozen cookies

Preheat oven to 350˚


  • 2 ½ C almond flour
  • 1 ¼ C oatmeal
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • 10 Tbsp vegan butter (I used Earth Balance), softened
  • 1 C brown sugar
  • 2/3 C granulated sugar
  • 1 egg
  • 1 C pumpkin puree
  • 1 tsp vanilla extract
  • 1 C chocolate chips


  1. In a mixing bowl, whisk together almond flour, oatmeal, baking soda, cinnamon, and salt. Then in a separate mixing bowl, beat butter until creamy, add sugars, and beat until fluffy. Beat in the egg, then pumpkin and vanilla. Now add the flour mixture and mix until soft dough comes together. Fold in chocolate chips. Refrigerate dough 1 hour.
  2. Scoop rounded tablespoons of dough and place on baking sheets lined with either parchment or silicon baking mats. Bake until cookies are puffy and firm to the touch, 15-18 minutes. Cool on sheets for 2 minutes, then transfer with spatula to wire rack to cool completely.

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