Iced Oatmeal Pumpkin Cookies

Classic Cookie Turned Vegan

Iced oatmeal cookies are such a classic I had to recreate them using healthier ingredients that also happen to be vegan and can be gluten free. I find oatmeal cookies are super underrated especially after making these. The sweetness from the glaze with the spice from the cinnamon and slight crunch from the oats creates the perfect cookie.

You could also add raisins to these cookies or chocolate chips. Both have turned out delicious. 

Almond butter: I prefer almond butter in this recipe; however, any nut or seed butter will work. Be sure it is on the runnier side rather than the chunky side. Ideally, you want the only ingredient to be almonds or whatever nut/seed you’re using.

Applesauce: I always use unsweetened applesauce. Ideally, you want the only ingredients to be water and apples. You can use sweetened applesauce; however, I find it to be sweet enough from the sugar and the glaze. If you don't want to use applesauce, you could used mashed banana instead.

Sugar: I used coconut sugar to keep the recipe refined sugar free. However, any granulated sugar will work, for example, monk fruit or white sugar.

Cinnamon: you can omit this if you just want traditional oatmeal cookies. You could also use pumpkin pie spice for a fall flavor.

Oats: I used rolled oats in this recipe, I find the cookies turn out better when using them. However, quick oats will also work.

Almond flour: I haven’t tested any other flours in this recipe. I find the almond flour works well with the oats.

Powdered sugar: any powdered sugar will work.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan traditional milk should also work.

Ingredients:

• Almond butter

• Pumpkin puree

• Sugar

• Cinnamon

• Baking powder

• Rolled oats

• Almond flour

• Powdered sugar

• Nondairy milk

Recipe:

Makes about 9 cookies

• 1/3 cup almond butter

• ½ cup pumpkin puree

• 1/3 cup sugar

• 2 teaspoons cinnamon

• 1 teaspoon baking powder

• 1 cup rolled oats

• 3/4c almond flour

Directions:

1.    In a bowl combine the almond butter, pumpkin, and sugar. Add in the cinnamon, baking powder, oats, and almond flour. Stir until a dough is formed. Place in the refrigerator for 30 minutes.

2.    Once there is about 5-10 minutes left, preheat the oven to 350 degrees Fahrenheit.

3.    After the 30 minutes, line a cookie sheet with parchment paper or spray with cooking spray. Using a cookie scoop, scoop the dough onto the tray. Press lightly down on the dough so that it is flat.

4.    Bake for 13-15 minutes. Allow to completely cool before adding the glaze.

5.    To make the glaze, combine powdered sugar and nondairy milk. There are no specific measurements. Add more powdered sugar compared to nondairy milk and continue to stir until desired consistency. About 1 cup powdered sugar and 2-4 tablespoons nondairy milk. Add the glaze across the top of the cookie and allow it to harden for about 20 minutes.

Store the cookies in an airtight container in the refrigerator. They should last up to one week. They can be stored in the freezer to last longer. Feel free to reach out with any questions!

If you enjoy this recipe, it would help me a lot if you scrolled down and pressed the “like” button or left a comment!